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Please be aware that this old REACH registration data factsheet is no longer maintained; it remains frozen as of 19th May 2023.

The new ECHA CHEM database has been released by ECHA, and it now contains all REACH registration data. There are more details on the transition of ECHA's published data to ECHA CHEM here.

Diss Factsheets

Administrative data

Link to relevant study record(s)

Reference
Endpoint:
oxidising properties, other
Type of information:
other: Expert assessment
Adequacy of study:
weight of evidence
Study period:
October 31, 2017
Reliability:
2 (reliable with restrictions)
Rationale for reliability incl. deficiencies:
other: An assessment was carried out based on an examination of the functionality within the substance
Qualifier:
no guideline followed
Principles of method if other than guideline:
The molecular structure (functionality) and roasting / extraction process of Coffee, bean, roasted, ext. was evaluated as part of an expert assessment in order to assess oxidising potential. The CLP Regulation (EC) No 1272/2008 and the REACH Regulation (EC) No 1907/2006 were consulted to form a screening procedure in which potential elements (e.g. oxygen, fluorine and chlorine) and structures commonly associated with oxidising properties were identified. Such structural motifs include halide-oxygen groups, nitrogen-oxygen groups and some metal-oxygen complexes.
GLP compliance:
no
Key result
Sample tested:
other: Not applicable
Parameter:
other: Oxidising properties based on an evaluation of the functionality within the substance
Remarks on result:
other: Coffee, bean, roasted, ext. does not have oxidising potential
Interpretation of results:
GHS criteria not met
Conclusions:
It has been concluded that Coffee, bean, roasted, ext. does not have oxidising potential and does not require classification as an oxidising agent given a lack of functionality within the substance that is typically associated with oxidising properties (CLP Regulation (EC) No 1272/2008).
Executive summary:

An expert assessment was performed for Coffee, bean, roasted, ext. based on an examination of the molecular structure (functionality) and roasting / extraction process from coffee beans in order to assess oxidising potential. The CLP Regulation (EC) No 1272/2008 and the REACH Regulation (EC) No 1907/2006 were referred to as part of a screening procedure.

Coffee beans are not expected to possess functional groups, such as halide-oxygen groups, nitrogen-oxygen groups, and some metal-oxygen complexes that are linked to oxidising potential, and the roasting / extraction process is not be expected to introduce new functionality that might be associated with oxidising behaviour. Analytical characterisation of a sample confirmed a lack of such functional groups in Coffee, bean, roasted, ext. Oxygen was identified as being present, however, as it is chemically bonded to carbon and hydrogen it does not pose an issue for oxidising potential. Subsequently, it can be concluded that Coffee, bean, roasted, ext. does not have oxidising potential and classification as an oxidising agent is not required in accordance with CLP Regulation (EC) No 1272/2008.

Description of key information

It was concluded by expert assessment of a weight of evidence pertaining to the molecular structure (functionality) of Coffee, bean, roasted, ext. and its roasting / extraction process from coffee bean, that the registered substance is not an oxidising agent and it does not require classification as such according to the criteria set in CLP Regulation (EC) No 1272/2008.

Key value for chemical safety assessment

Oxidising properties:
non oxidising

Additional information

Justification for classification or non-classification