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- W3047751306 abstract "Summary One of the world’s most consumed beverages, coffee has its origins as early as the 15 th century Ethiopia. Although there are studies on caffeine and other components of coffee such as cafestol and kahweol, up until recently knowledge of the presence of hydrogen peroxide (H 2 O 2 ) in coffee was confined to the scientific community and some informed public. It is a general belief that H 2 O 2 is formed only after long periods of storage or with certain roasting practices. The present study is focused on dispelling the myths of H 2 O 2 in coffee. We first measured H 2 O 2 in freshly brewed coffee from different companies using the ferrous oxidation-xylenol orange binding (FOX) assay. Following this, we examined the time-dependent accumulation of H 2 O 2 and its changes with temperature. Further, H 2 O 2 was estimated in coffee obtained from several local vendors. Contrary to the general belief that the accumulation of H 2 O 2 is an aging phenomenon of coffee, we found this toxicant even in freshly brewed coffee. This was true for all brands tested, and the H 2 O 2 content increased upon storage. The highest increase was seen in coffee stored on the hot plate compared to the ones kept at room temperature (22-25 °C) or in the cold (0-4 °C). The H 2 O 2 content of coffee from different vendors ranged between 0.29 and 0.82 mM, which is 5- to 20-fold higher than the typical H 2 O 2 concentrations at which significant cytotoxic effects have been reported for assay systems using the human Fanconi deficient (PD20 FANCD2−/−) fibroblasts and other cell types. Our findings are deemed to shine new light on the probable toxic effects of a commonly consumed beverage like coffee, and the time and temperature dependent variations of keeping. While there are documented benefits of consumption of coffee, the possible H 2 O 2 -medicated toxic effects are critical and should be considered. Future studies are warranted to delineate the contribution of H 2 O 2 in the healthy wellbeing of individuals who consume coffee extensively." @default.
- W3047751306 created "2020-08-13" @default.
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- W3047751306 date "2020-08-10" @default.
- W3047751306 modified "2023-10-17" @default.
- W3047751306 title "Hydrogen Peroxide Levels in Freshly Brewed Coffee and the Effects of Storage" @default.
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- W3047751306 doi "https://doi.org/10.1101/2020.08.08.242552" @default.
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