Assessment of acrylamide, microbiological safety, and nutritional quality of commercial coffee in Ghana

Abstract

Globally, coffee is the most widely consumed beverage and is greatly appreciated for its organoleptic qualities. This study aims to assess the quality and safety standards of coffee sold on the market in Ghana’s ten principal regions. A total of 30 coffee samples were collected, including 3 from the major cities in each region. The parameters assessed included acrylamide levels, proximate composition, isolation and identification of fungi, and the minerals: potassium (K), phosphorus (P), calcium (Ca), and magnesium (Mg). Acrylamide was quantified using high-performance liquid chromatography with a dynamic absorbance detector, while proximate composition was determined using standard methods. Fungi were isolated and identified using the dilution plate method, and minerals were determined using atomic absorption spectroscopy. Data were analyzed using one-way analysis of variance at a 5% significance level. The findings demonstrated that the coffee from each region had significantly different acrylamide levels (ranging from 137.62 μg/kg to 328.66 μg/kg). Roasted commercialized coffee contains more fat (5.58–8.15%) and ash (10.45–15.00%) but less moisture (4.84–6.58%), protein (9.42–13.79%), and carbohydrates. Two fungi, Aspergillus niger and Aspergillus flavus, were found in some samples at a 5% occurrence frequency. The coffee samples contained significant amounts of P, K, Ca, and Mg. The results indicate a potential risk from acrylamide intake through coffee consumption. While no neurotoxicity risk was identified, a potential carcinogenic risk was observed based on the MOE results. The findings provide useful evidence for coffee producers, consumers, and regulatory authorities to strengthen quality control in coffee processing.