Generation of Heterocyclic Amine-Like Mutagens during the Roasting of Coffee Beans

Abstract

Roasting of coffee beans at high temperature generated at least five unknown heterocyclic amine-like mutagens along with 2-amino-3, 4-dimethylimidazo [4, 5-f] quinoline (MeIQ). They were separated into different mutagenic fractions by extraction with methyl alcohol/ammonium hydroxide, and partitioned into acidic water and chloroform after alkalization, adsorption to blue cotton, and repeated high pressure liquid chromatography. They were distinguishable from the twelve authentic heterocyclic amine mutagens. They showed mutagenicity on Salmonella typhimurium TA98 with metabolic activation and resistance to nitrite treatment. Hot-air-roasted and charcoal-fire-roasted coffee beans generally consumed in Japan may contain a significant amount of these mutagens.