Traces of 2-phenylphenol in roasted coffee are not related to agrochemical residue in green coffee beans, but to generation during roasting

Abstract

Traces of the phytosanitary agent 2-phenylphenol in roasted coffee are not necessarily related to residues of agrochemicals. This study shows that roasting of coffee generates 2-phenylphenol at low level. Green coffee samples (approx. 1500) were found negative for 2-phenylphenol and the levels of 2-phenylphenol increased as a function of roasting degree. Packaging materials as a source of contamination can be excluded. The exposure to 2-phenylphenol by coffee consumption is negligible and contributes to less than 0.004% of the ADI. The presence of 2-phenylphenol residues in roasted coffee above the regulatory limits for green coffee must not necessarily lead to the conclusion that the green coffee, either conventional or organic, was non-compliant.