Identification markers based on fatty acid composition to differentiate between roasted Arabica and Canephora (Robusta) coffee varieties in mixtures

Romano, Raffaele; Santini, Antonello; Grottaglie, Laura Le; Manzo, Nadia; Visconti, Attilio; Ritieni, Alberto

doi:10.1016/j.jfca.2014.04.001

Cited by 79 publications

(55 citation statements)

References 13 publications

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“…The joined approach of multidisciplinary analysis techniques of food matrices with the multivariate statistical approach enlarges the possibilities to exploit a wide range of food traits and aspects. The "Integrated Approach" is the key to modern food research and the innovative challenge for analyzing and modelling agro-food systems in their totality [40][41][42][43]. To better understand the VOC distribution during ripening, a Principal Components Analysis (PCA) was carried out using the recorded dataset, which is shown in Figure 2.…”

Section: Volatile Organic Compoundsmentioning

confidence: 99%

Influence of Ripening on Chemical Characteristics of a Traditional Italian Cheese: Provolone del Monaco

et al. 2019

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The envisaged promotion of local products contributes to environmental protection and is a valid tool for the promotion of socioeconomic development, enhancement of territories, and biodiversity preservation and sustainability. Provolone del Monaco is a semi hard pasta filata cheese granted PDO (Protected Designation of Origin) designation by the European Union. Provolone del Monaco is obtained from raw cow’s milk, produced in the specific areas of the Lattari Mountains and Sorrento Peninsula (Naples, Italy), and ripened for at least six months. To the best of our knowledge, no studies concerning the complete chemical characterization of Provolone del Monaco cheese are available. In the present study; the chemical characterization (moisture; pH; titratable acidity; nitrogen; and fat content), fatty acid composition determined by using gas-chromatography-flame-ionization-detector (GC-FID); volatile organic compounds by solid-phase microextraction followed by gas chromatography-mass spectrometry (SPME-GC/MS), and maturation indices were evaluated during ripening. Two different average typical cheese sizes (3 kg and 5 kg) and two different internal portions were studied. After 6 months of ripening, the most important changes recorded were the loss of water, the increase in acidity, the nitrogen (as ammonia) release, and the production of volatile organic compounds. The cheese size did not affect the chemical composition of Provolone del Monaco.

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Section: Volatile Organic Compoundsmentioning

confidence: 99%

Influence of Ripening on Chemical Characteristics of a Traditional Italian Cheese: Provolone del Monaco

et al. 2019

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“…An exhaustive extraction from SGC (by Soxhlet) was performed according to the Association of Analytical Chemists, 30 using hexane as the extractor solvent. The analysis of the content and quality of fatty acids in the vegetable oil was carried out after a derivatization step, which consisted of the conversion of the glycerides into methyl esters.…”

Section: Extraction Of Vegetable Oilmentioning

confidence: 99%

Production and Characterization of the Bio-Oil Obtained by the Fast Pyrolysis of Spent Coffee Grounds of the Soluble Coffee Industry

Krause

Moitinho

Ferreira

et al. 2019

J. Braz. Chem. Soc.

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Agro-industrial wastes are abundant and low-cost sources of energy and chemicals. Biomass account for 14% of the world's energy production. Industrial residues of production of soluble coffee (spent coffee grounds -SCG) have great potential due to its large-scale production and can be transformed by pyrolysis, in liquid, solid and gaseous products with applications from energy to chemicals. This work has the objective of producing bio-oil from the pyrolysis of industrial SCG, characterize it by chromatography and indicate its possible applications. As SGC contains a large amount of glycerides, they were extracted from SGC before the pyrolysis, aiming to obtain a better bio-oil from the residue. The yield in vegetable oil was 5.2% and its analyses showed that 50% are saturated acids (mainly palmitic 27.6%) and other 50% are unsaturated ones (mainly linoleic acid 35.3%). This composition qualifies this oil for biodiesel purposes. The residue (SGC after extraction) was submitted to pyrolysis, yielding 30% in liquid products, being 6% bio-oil. The bio-oil was analyzed by gas chromatography being identified free fatty acids, hydrocarbons, phenols and N-compounds. The heteroatomic compounds limit the use as biofuel but can be interesting for the pharmaceutical, agrochemical and fine chemicals industries.

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“…Arabica is considered superior to Robusta in its beverage quality. The fatty acid composition of green coffee beans has also been used as an important parameter to distinguish between the two species …”

Section: Introductionmentioning

confidence: 99%

“…The fatty acid composition of green coffee beans has also been used as an important parameter to distinguish between the two species. 16 Coffee plays a vital role in the Ethiopian economy as a major source of foreign exchange earnings. 17 The province of Kaffa in the western part of the country is widely regarded as the birthplace of coffee.…”

Section: Introductionmentioning

confidence: 99%

GC‐MS profiling of fatty acids in green coffee (Coffea arabica L.) beans and chemometric modeling for tracing geographical origins from Ethiopia

et al. 2019

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BACKGROUND This study was aimed at the development of objective analytical method capable of verifying the production region of the coffee beans. One hundred samples of green coffee (Coffea arabica L.) beans from the major producing regions, comprising various sub‐regional types, were studied for variations in their fatty acid compositions by using gas chromatography coupled with mass spectrometry. Principal component analysis (PCA) was used to visualize data trends. Linear discriminant analysis (LDA) was used to construct classification models. RESULTS Twenty‐one different fatty acids were detected in all of the samples. The total fatty acid content varied from 83 to 204 g kg−1 across the regions. Oleic, linoleic, palmitic, stearic and arachidic acids were identified as the most discriminating compounds among the production regions. The recognition and prediction abilities of the LDA model for classification at regional level were 95% and 92%, respectively, and 92% and 85%, respectively, at sub‐regional level. CONCLUSION Fatty acids contain adequate information for use as descriptors of the cultivation region of coffee beans. Chemometric methods based on fatty acid composition can be used to detect fraudulently labeled coffees, with regard to the production region. These can benefit the coffee production market by providing consumers with products of the expected quality. © 2019 Society of Chemical Industry

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Identification markers based on fatty acid composition to differentiate between roasted Arabica and Canephora (Robusta) coffee varieties in mixtures

Cited by 79 publications

References 13 publications

Influence of Ripening on Chemical Characteristics of a Traditional Italian Cheese: Provolone del Monaco

Influence of Ripening on Chemical Characteristics of a Traditional Italian Cheese: Provolone del Monaco

Production and Characterization of the Bio-Oil Obtained by the Fast Pyrolysis of Spent Coffee Grounds of the Soluble Coffee Industry

GC‐MS profiling of fatty acids in green coffee (Coffea arabica L.) beans and chemometric modeling for tracing geographical origins from Ethiopia

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