Near-infrared spectroscopy applied to the detection of multiple adulterants in roasted and ground arabica coffee

Detalhes bibliográficos
Autor(a) principal: Couto, Cinthia de Carvalho
Data de Publicação: 2022
Outros Autores: Freitas-Silva, Otniel, Oliveira, Edna Maria Morais, Sousa, Clara, Casal, Susana
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.14/36453
Resumo: Roasted coffee has been the target of increasingly complex adulterations. Sensitive, non-destructive, rapid and multicomponent techniques for their detection are sought after. This work proposes the detection of several common adulterants (corn, barley, soybean, rice, coffee husks and robusta coffee) in roasted ground arabica coffee (from different geographic regions), combining near-infrared (NIR) spectroscopy and chemometrics (Principal Component Analysis—PCA). Adulterated samples were composed of one to six adulterants, ranging from 0.25 to 80% (w/w). The results showed that NIR spectroscopy was able to discriminate pure arabica coffee samples from adulterated ones (for all the concentrations tested), including robusta coffees or coffee husks, and independently of being single or multiple adulterations. The identification of the adulterant in the sample was only feasible for single or double adulterations and in concentrations ≥10%. NIR spectroscopy also showed potential for the geographical discrimination of arabica coffees (South and Central America).
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spelling Near-infrared spectroscopy applied to the detection of multiple adulterants in roasted and ground arabica coffeeAdulterationAuthenticityChemometricsCoffeeInfrared spectroscopyRoasted coffee has been the target of increasingly complex adulterations. Sensitive, non-destructive, rapid and multicomponent techniques for their detection are sought after. This work proposes the detection of several common adulterants (corn, barley, soybean, rice, coffee husks and robusta coffee) in roasted ground arabica coffee (from different geographic regions), combining near-infrared (NIR) spectroscopy and chemometrics (Principal Component Analysis—PCA). Adulterated samples were composed of one to six adulterants, ranging from 0.25 to 80% (w/w). The results showed that NIR spectroscopy was able to discriminate pure arabica coffee samples from adulterated ones (for all the concentrations tested), including robusta coffees or coffee husks, and independently of being single or multiple adulterations. The identification of the adulterant in the sample was only feasible for single or double adulterations and in concentrations ≥10%. NIR spectroscopy also showed potential for the geographical discrimination of arabica coffees (South and Central America).Veritati - Repositório Institucional da Universidade Católica PortuguesaCouto, Cinthia de CarvalhoFreitas-Silva, OtnielOliveira, Edna Maria MoraisSousa, ClaraCasal, Susana2022-01-13T11:34:05Z2022-01-012022-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.14/36453eng2304-815810.3390/foods1101006185122009558PMC875083935010188000748004100001info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2024-01-23T01:41:29Zoai:repositorio.ucp.pt:10400.14/36453Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T18:29:37.939252Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Near-infrared spectroscopy applied to the detection of multiple adulterants in roasted and ground arabica coffee
title Near-infrared spectroscopy applied to the detection of multiple adulterants in roasted and ground arabica coffee
spellingShingle Near-infrared spectroscopy applied to the detection of multiple adulterants in roasted and ground arabica coffee
Couto, Cinthia de Carvalho
Adulteration
Authenticity
Chemometrics
Coffee
Infrared spectroscopy
title_short Near-infrared spectroscopy applied to the detection of multiple adulterants in roasted and ground arabica coffee
title_full Near-infrared spectroscopy applied to the detection of multiple adulterants in roasted and ground arabica coffee
title_fullStr Near-infrared spectroscopy applied to the detection of multiple adulterants in roasted and ground arabica coffee
title_full_unstemmed Near-infrared spectroscopy applied to the detection of multiple adulterants in roasted and ground arabica coffee
title_sort Near-infrared spectroscopy applied to the detection of multiple adulterants in roasted and ground arabica coffee
author Couto, Cinthia de Carvalho
author_facet Couto, Cinthia de Carvalho
Freitas-Silva, Otniel
Oliveira, Edna Maria Morais
Sousa, Clara
Casal, Susana
author_role author
author2 Freitas-Silva, Otniel
Oliveira, Edna Maria Morais
Sousa, Clara
Casal, Susana
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Veritati - Repositório Institucional da Universidade Católica Portuguesa
dc.contributor.author.fl_str_mv Couto, Cinthia de Carvalho
Freitas-Silva, Otniel
Oliveira, Edna Maria Morais
Sousa, Clara
Casal, Susana
dc.subject.por.fl_str_mv Adulteration
Authenticity
Chemometrics
Coffee
Infrared spectroscopy
topic Adulteration
Authenticity
Chemometrics
Coffee
Infrared spectroscopy
description Roasted coffee has been the target of increasingly complex adulterations. Sensitive, non-destructive, rapid and multicomponent techniques for their detection are sought after. This work proposes the detection of several common adulterants (corn, barley, soybean, rice, coffee husks and robusta coffee) in roasted ground arabica coffee (from different geographic regions), combining near-infrared (NIR) spectroscopy and chemometrics (Principal Component Analysis—PCA). Adulterated samples were composed of one to six adulterants, ranging from 0.25 to 80% (w/w). The results showed that NIR spectroscopy was able to discriminate pure arabica coffee samples from adulterated ones (for all the concentrations tested), including robusta coffees or coffee husks, and independently of being single or multiple adulterations. The identification of the adulterant in the sample was only feasible for single or double adulterations and in concentrations ≥10%. NIR spectroscopy also showed potential for the geographical discrimination of arabica coffees (South and Central America).
publishDate 2022
dc.date.none.fl_str_mv 2022-01-13T11:34:05Z
2022-01-01
2022-01-01T00:00:00Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
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status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10400.14/36453
url http://hdl.handle.net/10400.14/36453
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 2304-8158
10.3390/foods11010061
85122009558
PMC8750839
35010188
000748004100001
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