Free tocopherols as chemical markers for Arabica coffee adulteration with maize and coffee by-products

Tavares, Katiany Mansur; Lima, Adriene Ribeiro; Nunes, Cleiton Antônio; Silva, Vanderley Almeida; Mendes, Eulália; Casal, Susana; Pereira, Rosemary Gualberto Fonseca Alvarenga

doi:10.1016/j.foodcont.2016.06.011

Cited by 30 publications

(5 citation statements)

References 32 publications

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“…The levels for α-and β-tocopherol are similar to the ones determined by Mansur Tavares et al, who reported α-tocopherol values between 2.8 and 4.8 mg/100 g and βtocopherol values between 3.6 and 13.3 mg/100 g [41]. The levels for αand β-tocopherol are similar to the ones determined by Mansur Tavares et al, who reported α-tocopherol values between 2.8 and 4.8 mg/100 g and β-tocopherol values between 3.6 and 13.3 mg/100 g [41].…”

Section: Hydro-and Liposoluble Vitaminssupporting

confidence: 88%

Complex Profiling of Roasted Coffee Based on Origin and Production Scale

Simedru

Becze

2023

Agriculture

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Coffee is one of the most popular beverages in the world due to its flavor, aroma, energy content, and complex nutritional profile. Many factors affect coffee’s characteristics, including its origin, storage, and roasting conditions. In this context, this study analyzes 100% Arabica medium-roasted coffee from six countries (El Salvador, Guatemala, Brazil, the Democratic Republic of the Congo, Ethiopia, and Colombia) to assess its total polyphenols, individual polyphenols, total antioxidant capacity, hydro- and liposoluble vitamins, and PAHs using analytical techniques such as high-performance liquid chromatography (HPLC), FT-NIR spectrometry, UV-VIS spectrophotometry, and photochemiluminescence. A total of 67 samples were collected from Romanian general and specialty stores. According to the study, coffee composition varies by origin, pedo-climatic characteristics, and store (general or specialty). The highest values for total polyphenols, polyphenols, and antioxidant capacity were obtained for Ethiopian coffee. The highest values of lipids and proteins were obtained in El Salvador and Guatemala, B1 and B2 in Brazil, B3 and B6 in Ethiopia, α- and β-tocopherol in Brazil, D. R. Congo, and Ethiopia. Specialty coffee had significantly higher levels than general store coffee for all investigated parameters. All coffee samples analyzed were within the maximum allowed levels for PAHs as set by regulations concerning food contaminants.

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Section: Hydro-and Liposoluble Vitaminssupporting

confidence: 88%

Complex Profiling of Roasted Coffee Based on Origin and Production Scale

Simedru

Becze

2023

Agriculture

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“…Tis work could detect the adulteration of corn in cofee as low as 5%. Tavares et al [73] mixed 5-50% (w/w) of roasted husks, cleaned roasted husks, and roasted maize into ground roasted Arabica cofee. Normalphase HPLC was reported to extract lipids.…”

Section: Accuracy and Sensitivitymentioning

confidence: 99%

Recent Research Advancements of Coffee Quality Detection: Targeted Analyses vs. Nontargeted Fingerprinting and Related Issues

Chen

Gao

2023

Journal of Food Quality

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Coffee is an important commercial product that arose various quality issues. Different techniques have been applied to detect coffee quality. This review focused on the recent updates in the detection methods of coffee from a targeted versus nontargeted perspective. This review introduced case studies of the current research progresses on targeted and nontargeted detection approaches. Their merits and demerits were evaluated as an analysis of coffee quality. The targeted approach, including liquid chromatography (LC), gas chromatography (GC), thin-layer chromatography (TLC), and capillary electrophoresis (CE), evaluates the quality of coffee by specific markers, whereas the nontargeted approach tests whether the sample is abnormal, without prior knowledge of what caused the abnormality, usually coupled with chemometrics. The nontargeted techniques commonly involve LC, GC, nuclear magnetic resonance (NMR), infrared spectroscopy (IR), ultraviolet-visible spectroscopy (UV-Vis), laser-induced breakdown spectroscopy (LIBS), and mass spectrometry (MS). This work may provide guidance for resolving most aspects of the quality problems in coffee, such as adulterant detection, species identification, and geographical origin discrimination.

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“…Tocopherol fingerprinting is another potential approach to detect coffee adulteration. In a study of tocopherol levels based on HPLC-PDA/UV and mean tests, regression analysis, PCA, LDA and SIMCA (Tavares et al 2016), tocopherol ratios indicated the presence of maize, husks and cleaned husks, γ-tocopherol being the main descriptor for adulterations with both maize and coffee by-products. Another study analyzing α, β, γ and δ-tocopherol by HPLC-UV also found that γtocopherol was the best indicator of coffee adulterations with corn (Jham et al 2007).…”

Section: Chromatographic Techniquesmentioning

confidence: 99%

Current strategies to guarantee the authenticity of coffee

Pérez

Domínguez-López

López‐Yerena

et al. 2021

Critical Reviews in Food Science and Nutrition

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As they become more health conscious, consumers are paying increasing attention to food quality and safety. In coffee production, fraudulent strategies to reduce costs and maximize profits include mixing beans from two species of different economic value, the addition of other substances and/or foods, and mislabelling. Therefore, testing for coffee authenticity and detecting adulterants is required for value assessment and consumer protection. Here we provide an overview of the chromatography, spectroscopy, and single-nucleotide polymorphism-based methods used to distinguish between the major coffee species Arabica and Robusta. This review also describes the techniques applied to trace the geographical origin of coffee, based mainly on the chemical composition of the beans, an approach that can discriminate between coffee-growing regions on a continental or more local level. Finally, the analytical techniques used to detect coffee adulteration with other foods and/or coffee by-products are discussed, with a look at the practice of adding pharmacologically active compounds to coffee, and their harmful effects on health.

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Free tocopherols as chemical markers for Arabica coffee adulteration with maize and coffee by-products

Cited by 30 publications

References 32 publications

Complex Profiling of Roasted Coffee Based on Origin and Production Scale

Complex Profiling of Roasted Coffee Based on Origin and Production Scale

Recent Research Advancements of Coffee Quality Detection: Targeted Analyses vs. Nontargeted Fingerprinting and Related Issues

Current strategies to guarantee the authenticity of coffee

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