Technologies involved in roasting coffee beans, as well as the methods used to prepare infusions, vary according to culture, and contribute to differences in the concentration of elements in the drink. Concentrations of six elements: manganese (Mn), cobalt (Co), nickel (Ni), chrome (Cr), silver (Ag) and lead (Pb) were investigated in coffee infusions from eleven samples of coffee, roasted and purchased in four countries: Bosnia and Herzegovina, Brazil, Lebanon and Poland. Metal concentrations were determined using an induction coupled plasma technique in combination with mass spectrometry (ICP-MS, Perkin Elmer) which measures total metal (ionic and non-ionic) content. Metal intake estimated for individual countries (in the respective order; mean consumption per person per year) was as follows: Mn: 26.8-33.1, 28.3-29.5, 29.7, 12.6-18.9 mg; Co: 0.33-0.48, 0.42-0.35, 0.32, 0.12-0.17 mg; Ni: 3.83-5.68, 4.85-5.51, 4.04, 2.06-2.24 mg; Cr: 0.17-0.41, 0.21-0.47, 0.17, 0.09-0.28 mg; Ag: 0.16-1.13, 0.26-0.70, 0.61, 0.33-1.54 mg, Pb: 4.76-7.56, 3.59-5.13, 3.33, 1.48-2.43 mg. This finding gives new data for Mn, Co, Ni, Cr, and Ag intake from coffee , and suggests that the amounts are negligible. However, the data for Pb consumption in heavy drinkers, for example in Bosnia and Herzegovina, indicate that Pb intake from coffee may contribute to the disease burden. The high lead level in some coffees suggests the need for a more precise control of coffee contamination.

The aim of the study was to present a comprehensive characterisation of crayfish meat, which is crucial to assess its potential usefulness in the food industry. To this end, we assessed the yield, basic chemical composition (protein, fat, minerals), nutritional value (amino acid and fatty acid profiles, essential amino acid index (EAAI), chemical score of essential amino acids (CS), hypocholesterolaemic/hypercholesterolaemic ratio (h/H), atherogenicity (AI) and thrombogenicity (TI) indices), as well as culinary value (lab colour, texture, sensory characteristics, structure) of the meat of spiny-cheek crayfish (Faxonius limosus) (n = 226) from Lake Sominko (Poland) harvested in May–September 2017. Crayfish meat, especially that from the abdomen, was shown to have high nutritional parameters. It is lean (0.26% of fat), with a favourable fatty acid profile and a very high quality of fat (PUFA (sum of polyunsaturated fatty acids):SFA (sum of saturated fatty acids), n-6/n-3, h/H, AI, TI) and protein (high CS and EAAI). It is also a better source of Ca, K, Mg, Na, P, and Cu than meat from slaughter animals. Hence, crayfish meat can be an alternative to livestock meat in the human diet. Owing to its culinary value (delicateness, weak game flavour, and odour), it meets the requirements of the most demanding consumers, i.e., children and older people.

Introduction: The health benefits and detrimental effects of coffee consumption may be linked to chemical compounds contained in coffee beans. The aim of our study was to evaluate the concentration of sodium (Na), potassium (K), calcium (Ca), magnesium (Mg), iron (Fe), copper (Cu), zinc (Zn), aluminum (Al), nickel (Ni), lead (Pb) and cadmium (Cd) in green and roasted samples of coffee beans purchased in Bosnia and Herzegovina, and to determine the potential health implications at current consumption level. Methods: The concentrations were determined using a microwave high-pressure mineralization and atomic absorption spectrometer that measures total metal (ionic and non-ionic) content. Results: The average metal concentrations (μg element/g coffee) in the green coffee beans were; Na: 18.6, K: 19898, Ca: 789, Mg: 1758, Fe: 60, Cu: 14, Zn: 3.6, Al: 4.2, Ni: 0.415, Pb: 0.076, and Cd: 0.015, while, in the roasted; Na: 23, K: 23817, Ca: 869, Mg: 1992, Fe: 41.1, Cu: 11.4, Zn: 5.41, Al: 4.19, Ni: 0.88, Pb: 0.0169, and Cd: 0.0140. Conclusion: The level of investigated metals at the present level of consumption of coffee in Bosnia falls within the limits recommended as safe for health.

This paper presents horizontal and seasonal differences in the concentrations of nitrogen and phosphorus in the surface waters of Admiralty Bay. The average annual concentrations of total nitrogen and total phosphorus were found to be 1.054 and 0.129 mg dm^-3 respectively. Organic nitrogen constituted 59% of total nitrogen on average, while N-NO₃^- was substantially higher than N-NH₄⁺ (0.362 and 0.062 mgN dm^-3, respectively). Organic phosphorus constituted 34% of total phosphorus on average, and the mean annual concentration of reactive phosphorus was 0.085 mgP dm^-3. The observed concentrations of N and P were higher in the nearshore area and lower in the central part of the Admiralty Bay basin. In explaining this account was taken of surface runoff into the bay, the decay of marine macroalgae in the tidal area and the excretion of N and P by marine animals. The concentrations of total nitrogen and total phosphorus in freshwater streams varied from 0.528–5.698 mgN dm^-3 and from 0.088–1.709 mgP dm^-3. In laboratory experiments, 24-hour loads of total nitrogen and total phosphorus released from the remains of macroalgae into the waters of the bay were estimated at about 6.2 tN and 10.3 tP, while the approximate quantities excreted by macrozoobenthos were 482 kgN and 48 kgP. The availability of N-NH₄⁺ was seen to be greater in the waters of the bay than has been reported for open water in this part of the ocean and water from the Bransfield Strait had a diluting effect on the concentrations of nitrogen and phosphorus in the bay. The role of the wind in carrying mineral salts from waters of the Bay to the inland environment was also discussed.