Ames mutagenicity tests of overheated brewed coffee.
Five kinds of coffee samples were prepared from a commercial drip-grind coffee in order to examine the mutagenicity of brewed coffee using the Ames test. The samples prepared were a thick coffee syrup, coffee solid residues, dichloromethane and ethanol extracts of solid residues, a dichloromethane extract of a distillate from normally heated brewed coffee and dichloromethane extracts of distillates from overheated (150-300 degrees C) brewed coffee. The samples were tested for mutagenicity towards Salmonella typhimurium strains TA98 and TA100 both with and without metabolic activation (S-9 mix). Only the extracts of the distillates obtained from coffee heated to 150 degrees or 300 degrees C exhibited mutagenicity towards strain TA98 with S-9 mix.
D003069:Coffee / Q000009:adverse effects*; D004305:Dose-Response Relationship, Drug; D000431:Ethanol; D006639:Histidine / Q000494:pharmacology; D006358:Hot Temperature; D008752:Methylene Chloride; D009152:Mutagenicity Tests; D009154:Mutation; D012486:Salmonella typhimurium / Q000235:genetics
D003069:Coffee; D000431:Ethanol; D006639:Histidine; D008752:Methylene Chloride