Authenticity of roasted coffee using1H NMR spectroscopy

Detalhes bibliográficos
Autor(a) principal: de Moura Ribeiro, Marcos Vinícius [UNESP]
Data de Publicação: 2017
Outros Autores: Boralle, Nivaldo [UNESP], Redigolo Pezza, Helena [UNESP], Pezza, Leonardo [UNESP], Toci, Aline Theodoro
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da UNESP
Texto Completo: http://dx.doi.org/10.1016/j.jfca.2016.12.004
http://hdl.handle.net/11449/178537
Resumo: Coffee is globally one of the most widely used food products and is vital to the economies of countries involved in its production and export. Due to its commercial importance, the detection of impurities and foreign matters has been a constant concern in fraud verification, especially because it is difficult to perceive adulterations with the naked eye in samples of roasted and ground coffee. Until now, there has been no comprehensive methodology for identification of the many types of coffee adulterants. This work describes, for the first time, a fast and effective technique using 1H NMR to check for adulteration in roasted coffee. The samples used were a set of commercial Brazilian arabica blends produced from good cup quality beans, and four adulterants (corn, coffee husks, barley, and soybean). The methodology was effective for all the adulterants analyzed in 31 commercial samples.
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spelling Authenticity of roasted coffee using1H NMR spectroscopy1H NMRAdulterationAuthenticityCoffee qualityControl qualityFood analysisFood compositionRoasted coffeeCoffee is globally one of the most widely used food products and is vital to the economies of countries involved in its production and export. Due to its commercial importance, the detection of impurities and foreign matters has been a constant concern in fraud verification, especially because it is difficult to perceive adulterations with the naked eye in samples of roasted and ground coffee. Until now, there has been no comprehensive methodology for identification of the many types of coffee adulterants. This work describes, for the first time, a fast and effective technique using 1H NMR to check for adulteration in roasted coffee. The samples used were a set of commercial Brazilian arabica blends produced from good cup quality beans, and four adulterants (corn, coffee husks, barley, and soybean). The methodology was effective for all the adulterants analyzed in 31 commercial samples.ChemistryInstitute UNESP-Universidade Estadual Paulista “Júlio de Mesquita Filho”Latin American Instituteof Life andNature Science UNILA-Universidade Federal da Integração Latino AmericanaChemistryInstitute UNESP-Universidade Estadual Paulista “Júlio de Mesquita Filho”Universidade Estadual Paulista (Unesp)UNILA-Universidade Federal da Integração Latino Americanade Moura Ribeiro, Marcos Vinícius [UNESP]Boralle, Nivaldo [UNESP]Redigolo Pezza, Helena [UNESP]Pezza, Leonardo [UNESP]Toci, Aline Theodoro2018-12-11T17:30:50Z2018-12-11T17:30:50Z2017-04-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article24-30application/pdfhttp://dx.doi.org/10.1016/j.jfca.2016.12.004Journal of Food Composition and Analysis, v. 57, p. 24-30.0889-1575http://hdl.handle.net/11449/17853710.1016/j.jfca.2016.12.0042-s2.0-850073007302-s2.0-85007300730.pdf5978908591853524Scopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengJournal of Food Composition and Analysis1,054info:eu-repo/semantics/openAccess2023-10-19T06:03:27Zoai:repositorio.unesp.br:11449/178537Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462023-10-19T06:03:27Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false
dc.title.none.fl_str_mv Authenticity of roasted coffee using1H NMR spectroscopy
title Authenticity of roasted coffee using1H NMR spectroscopy
spellingShingle Authenticity of roasted coffee using1H NMR spectroscopy
de Moura Ribeiro, Marcos Vinícius [UNESP]
1H NMR
Adulteration
Authenticity
Coffee quality
Control quality
Food analysis
Food composition
Roasted coffee
title_short Authenticity of roasted coffee using1H NMR spectroscopy
title_full Authenticity of roasted coffee using1H NMR spectroscopy
title_fullStr Authenticity of roasted coffee using1H NMR spectroscopy
title_full_unstemmed Authenticity of roasted coffee using1H NMR spectroscopy
title_sort Authenticity of roasted coffee using1H NMR spectroscopy
author de Moura Ribeiro, Marcos Vinícius [UNESP]
author_facet de Moura Ribeiro, Marcos Vinícius [UNESP]
Boralle, Nivaldo [UNESP]
Redigolo Pezza, Helena [UNESP]
Pezza, Leonardo [UNESP]
Toci, Aline Theodoro
author_role author
author2 Boralle, Nivaldo [UNESP]
Redigolo Pezza, Helena [UNESP]
Pezza, Leonardo [UNESP]
Toci, Aline Theodoro
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Universidade Estadual Paulista (Unesp)
UNILA-Universidade Federal da Integração Latino Americana
dc.contributor.author.fl_str_mv de Moura Ribeiro, Marcos Vinícius [UNESP]
Boralle, Nivaldo [UNESP]
Redigolo Pezza, Helena [UNESP]
Pezza, Leonardo [UNESP]
Toci, Aline Theodoro
dc.subject.por.fl_str_mv 1H NMR
Adulteration
Authenticity
Coffee quality
Control quality
Food analysis
Food composition
Roasted coffee
topic 1H NMR
Adulteration
Authenticity
Coffee quality
Control quality
Food analysis
Food composition
Roasted coffee
description Coffee is globally one of the most widely used food products and is vital to the economies of countries involved in its production and export. Due to its commercial importance, the detection of impurities and foreign matters has been a constant concern in fraud verification, especially because it is difficult to perceive adulterations with the naked eye in samples of roasted and ground coffee. Until now, there has been no comprehensive methodology for identification of the many types of coffee adulterants. This work describes, for the first time, a fast and effective technique using 1H NMR to check for adulteration in roasted coffee. The samples used were a set of commercial Brazilian arabica blends produced from good cup quality beans, and four adulterants (corn, coffee husks, barley, and soybean). The methodology was effective for all the adulterants analyzed in 31 commercial samples.
publishDate 2017
dc.date.none.fl_str_mv 2017-04-01
2018-12-11T17:30:50Z
2018-12-11T17:30:50Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://dx.doi.org/10.1016/j.jfca.2016.12.004
Journal of Food Composition and Analysis, v. 57, p. 24-30.
0889-1575
http://hdl.handle.net/11449/178537
10.1016/j.jfca.2016.12.004
2-s2.0-85007300730
2-s2.0-85007300730.pdf
5978908591853524
url http://dx.doi.org/10.1016/j.jfca.2016.12.004
http://hdl.handle.net/11449/178537
identifier_str_mv Journal of Food Composition and Analysis, v. 57, p. 24-30.
0889-1575
10.1016/j.jfca.2016.12.004
2-s2.0-85007300730
2-s2.0-85007300730.pdf
5978908591853524
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Journal of Food Composition and Analysis
1,054
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv 24-30
application/pdf
dc.source.none.fl_str_mv Scopus
reponame:Repositório Institucional da UNESP
instname:Universidade Estadual Paulista (UNESP)
instacron:UNESP
instname_str Universidade Estadual Paulista (UNESP)
instacron_str UNESP
institution UNESP
reponame_str Repositório Institucional da UNESP
collection Repositório Institucional da UNESP
repository.name.fl_str_mv Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)
repository.mail.fl_str_mv
_version_ 1799964614119653376

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