These results are in agreement with those described for coffee
beans (Bagdonaite et al., 2008; Lantz et al., 2006). Lantz et al.
(2006) reported average levels of 378 and 251 lg/kg, for robusta
and arabica medium roasted coffees, respectively. This difference
seems to be associated with an increased content of asparagine
amount in robusta raw beans (Bagdonaite et al., 2008; Lantz
et al., 2006), in comparison with arabica beans