Authenticity of roasted coffee using1H NMR spectroscopy
Autor(a) principal: | |
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Data de Publicação: | 2017 |
Outros Autores: | , , , |
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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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 |