Title:	Acrylamide and 4-methylimidazole in robusta amazônico and conilon capixaba coffees: a comparative analysis of their levels and antioxidant capacity in high-quality Brazilian Canephora.
Authors:	COSTA, D. S. D. AKIYAMA, C. A. BAQUETA, M. R. ALVES, E. A. BRAGA, P. A. de C. PALLONE, J. A. L. FERNANDES, J. O. CUNHA, S. C. BRAGOTTO, A. P. A.
Affiliation:	DAVID SILVA DA COSTA, UNIVERSIDADE ESTADUAL DE CAMPINAS; CAMILA AKEMI AKIYAMA, UNIVERSIDADE ESTADUAL DE CAMPINAS; MICHEL ROCHA BAQUETA, UNIVERSIDADE ESTADUAL DE CAMPINAS; ENRIQUE ANASTACIO ALVES, CPAF-RO; PATRICIA APARECIDA DE CAMPOS BRAGA, UNIVERSIDADE ESTADUAL DE CAMPINAS; JULIANA AZEVEDO LIMA PALLONE, UNIVERSIDADE ESTADUAL DE CAMPINAS; JOSÉ O FERNANDES, UNIVERSIDADE DO PORTO; SARA C. CUNHA, UNIVERSIDADE DO PORTO; ADRIANA PAVESI ARISSETO BRAGOTTO, UNIVERSIDADE ESTADUAL DE CAMPINAS.
Date Issued:	2026
Citation:	Food Research International, v. 226, 118020, 2026.
Description:	Coffee is one of the most widely consumed beverages worldwide, and concerns regarding heat-formed con- taminants such as acrylamide and 4-methylimidazole (4-MEI) have increased. Data on these compounds in specialty Coffea canephora remain limited, despite the growing relevance of Conilon and Robusta production in Brazil. This study evaluated specialty Conilon Capixaba (Espírito Santo) and Robusta Amazˆonico (Rondˆonia) coffees. Acrylamide and 4-MEI were quantified by LC-MS/MS and GC–MS, respectively, along with selected chemical precursors, total polyphenols, and antioxidant activity (ORAC). A total of 30 roasted and 11 green coffee samples were analyzed. Acrylamide levels ranged from 94.32 to 343.06 μg/kg, consistent with values reported in the literature and below the European Union benchmark of 400 μg/kg for roasted coffee. In contrast, 4-MEI concentrations were low (<LOD–106.16 μg/kg), remaining below those typically reported for non- specialty Canephora and Arabica coffees. Green coffees presented an average polyphenol content of 53.38 mg GAE/g, decreasing to 37.94 mg GAE/g after roasting due to thermal degradation. Antioxidant activity (ORAC) varied considerably among green samples, ranging from 105.55 to 189.11 μmol Trolox/g (average: 144.88 μmol/ g). Statistical analyses indicated a positive correlation between reducing sugars and acrylamide formation, as well as an association between polyphenol content in green coffee and 4-MEI. Multivariate analysis revealed marked chemical variability even among samples from the same region, underscoring the heterogeneity of Brazilian specialty Canephora coffees. Overall, the results confirm that specialty Canephora coffees exhibit low levels of heat-induced contaminants while maintaining significant bioactive potential, supporting their valori- zation within the Brazilian specialty coffee sector.
NAL Thesaurus:	Maillard reaction Food safety Roasting
Keywords:	Specialty coffee Thermal contaminants
Type of Material:	Artigo de periódico
Access:	openAccess
Appears in Collections:	Artigo em periódico indexado (CPAF-RO)