Elemental composition of green coffee and its contribution to dietary intake

• Elemental composition of green coffee and its infusions was determined by ICP-MS.
• Grounded samples were microwave digested, while infusions were analyzed directly.
• Relationship between concentrations of elements in coffee samples was estimated.
• Mean leachability of elements to Turkish coffee is greater than to mud coffee.
• The contribution of green coffee to dietary element intake was reported for the first time.

The concentration of twenty-seven elements (Li, Be, B, Mg, Al, P, K, Ca, Cr, Mn, Co, Ni, Cu, Zn, As, Se, Sr, Mo, Cd, Sn, Sb, Ba, Hg, Pb, Bi, Th, and U) in green coffee samples and their infusions were determined by using inductively coupled plasma-mass spectrometry (ICP-MS). Prior to analysis, green coffee samples were prepared by microwave digestion, while infusions were analyzed without any pre-treatment. The accuracy and precision of the proposed methods were verified by recovery experiments. Considering samples; K, Cu, and Al had the highest mean concentrations with 6714.5 μg g−1, 12.1 μg g−1, and 25.9 μg g−1 among major, trace and toxic elements, respectively. The impact of brewing type on leachability of elements was also studied and the results outlined that mean leachability of elements to Turkish coffee were greater than to mud coffee. Furthermore, dietary element intakes through green coffee consumption were also estimated. This is the first study presenting wide range of elements in green coffee brews and calculating dietary intakes.