Pesticide residues in Green, roasted, and capsule coffee from the Egyptian market: Occurrence, processing effects, and health risk assessment

Abstract

The study analyzed 435 green coffee, 358 roasted coffee, and 88 coffee capsule samples from various countries, sold in Egypt, for the presence of 126 pesticide residues using LC-MS/MS and GC-MS/MS. It also assessed the impact of processing on pesticide levels and evaluated associated health risks to consumers. Pesticide residues were found in 14.94 %of green coffee and 21.23 %of roasted coffee samples, with chlorpyrifos, imidacloprid, and cypermethrin commonly detected. Brazilian samples showed the highest contamination rate. Ortho-phenylphenol (OPP) was prevalent in roasted coffee. Coffee capsules had the highest contamination rate (63.64 %), primarily OPP, especially in European samples. While most pesticide levels were below EU MRLs, some chlorpyrifos detections exceeded MRLs. Espresso and Turkish traditional coffee preparation methods reduced pesticide residues, with Espresso generally being more effective. A risk assessment revealed extremely low cumulative hazard index (∑HI) values far below 1, indicating negligible health risk from pesticide exposure through coffee consumption.

Keywords: Coffee; Espresso coffee; Estimated daily intake; Hazard index; Ortho-phenylphenol; Pesticides; Processing factor; Turkish coffee.