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Trasformazioni Chimico - Fisiche Nella Tostatura Del Caffè: Sviluppo Dei Composti Aromatici E Presenza Di Contaminanti

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Trasformazioni Chimico - Fisiche Nella Tostatura Del Caffè: Sviluppo Dei Composti Aromatici E Presenza Di Contaminanti UNIVERSITÀ POLITECNICA DELLE MARCHE Trasformazioni chimico - fisiche nella tostatura del caffè: sviluppo dei composti aromatici e presenza di contaminanti Tesi di master presentata dal dott. JACOPO ONORIO LOCATELLI per l'ottenimento del titolo di Master Internazionale di 2° Livello in Nutrizione e Dietetica Candidato: Relatori: Dott. Jacopo Onorio Locatelli Dott.ssa Francesca Giampieri Dott.ssa Tamara Forbes Hernandez 3 marzo 2019 Indice Riassunto............................................................................................................ 1 Abstract.............................................................................................................. 2 1. Le origini del caffè.....................................................................................3 1.1 Etimologia......................................................................................................3 1.2 Il caffè tra storia e leggende..........................................................................3 2. La pianta..................................................................................................... 7 2.1 Anatomia della pianta del caffè....................................................................7 2.2 Le diverse specie del genere Coffea..............................................................8 3. Chimica del caffè verde...........................................................................11 3.1 Struttura.......................................................................................................11 3.2 Zuccheri........................................................................................................11 3.3 Lipidi.............................................................................................................12 3.4 Proteine.........................................................................................................12 3.5 Alcaloidi: caffeina e trigonellina.................................................................13 3.6 Contenuto di umidità..................................................................................13 3.7 Acidi organici...............................................................................................14 3.8 Gas e composti aromatici............................................................................14 4. Sistemi di raccolta e lavorazione.............................................................15 4.1 La raccolta delle drupe...............................................................................15 4.2 I principali processi di lavorazione............................................................16 4.2.1 Wet / Lavato............................................................................................................16 4.2.2 A secco / Naturale...................................................................................................17 4.2.3 Semi-lavato.............................................................................................................19 4.3 La conservazione del caffè verde................................................................20 5. Chimica della torrefazione......................................................................26 5.1 Cambiamenti nella composizione chimica................................................26 5.1.1. Cambiamenti nella composizione del chicco.........................................................26 5.1.2. Sviluppo di acidi durante la tostatura...................................................................27 5.1.3. Sviluppo dell'aroma...............................................................................................29 5.1.4. Reazioni di Maillard e caramellizzazione.............................................................30 5.1.5. Contenuto di caffeina e torrefazione.....................................................................31 6. Metodi di estrazione del caffè.................................................................32 6.1 Paese che vai, caffè che trovi....................................................................32 6.1.1 Caffè alla turca.......................................................................................................32 6.1.2 Caffè arabo.............................................................................................................33 6.1.3 French press............................................................................................................34 6.1.4 Caffè filtrato...........................................................................................................34 6.1.5 Caffè espresso.........................................................................................................35 6.1.6 Moka.......................................................................................................................36 7. Consumi di caffè......................................................................................38 7.1 Il mercato del caffè......................................................................................38 7.2 Italia: mercato e consumo...........................................................................40 8. I contaminanti più diffusi nel caffè.........................................................43 8.1 Definizione....................................................................................................43 8.2 Furano..........................................................................................................45 8.3 Idrocarburi policiclici aromatici................................................................47 8.4 Ocratossina A..............................................................................................49 8.4.1 Descrizione e diffusione..........................................................................................49 8.4.2 Tossicologia............................................................................................................51 8.4.3 I limiti.....................................................................................................................52 8.4.4 Inattivazione termica dell’Octatossina A...............................................................53 9. Acrilammide.............................................................................................54 9.1 Definizione e formazione.............................................................................54 9.2 L’acrilammide negli alimenti......................................................................56 9.3 Tossicocinetica e genotossicità....................................................................58 9.3.1 Tossicocinetica........................................................................................................58 9.3.2 Genotossicità dell’acrilammide..............................................................................59 9.3.3 Cancerogenicità dell’acrilammide.........................................................................61 9.3.4 Biodisponibilità dell’acrilammide neoformata negli alimenti...............................62 9.3.5 Precauzioni.............................................................................................................63 9.4 Acrilammide nel caffè.................................................................................64 9.4.1 Il caffè come fonte dietetica di acrilammide...........................................................64 9.4.2 Influenza del grado di tostatura.............................................................................66 9.4.3 Influenza del volume...............................................................................................67 9.4.4 Valutazione dell’esposizione in base al consumo di caffè......................................68 10. Conclusioni................................................................................................76 Bibliografia......................................................................................................78 Bibliografia Riassunto Questa tesi di Master nasce dalla passione e dall’esperienza lavorativa che mi lega al mondo del caffè da ormai 10 anni, come titolare di una piccola torrefazione artigianale nella provincia di Lecco. Grazie al caffè ho avuto la possibilità di conoscere molte persone sia in Italia che nei Paesi produttori, in particolare in Colombia e in Messico, dove sono stato ospite dei campesinos e da cui ho avuto la fortuna di apprendere molto sulla coltivazione biologica della pianta e sulle ripercussioni sociali e ambientali che può avere il caffè. In questa tesi non ho ritenuto necessario dover trattare della ormai inflazionata tematica della caffeina e delle sue ripercussioni sulla salute (sia positive che negative), ma ho preferito concentrarmi su due aspetti del caffè meno conosciuti e secondo me di grande interesse. Il primo riguarda la tostatura del caffè, con un approfondimento degli stravolgimenti che subisce il chicco sia dal punto di vista chimico che organolettico. Il secondo invece riguarda contaminanti che a mio avviso possono avere implicazioni sulla salute più gravi della caffeina, ovvero furani, IPA, ocratossina A ma soprattutto l’acrilammide. Questa molecola ha suscitato un vero e proprio polverone nel mondo del caffè quando fu denunciata nell'aprile 2002 da un gruppo di ricercatori svedesi dell'Università di Stoccolma e dell'Agenzia Nazionale per il Controllo degli Alimenti la presenza di elevate quantità di acrilammide nei cibi ricchi
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