Specialty and high‐quality coffee: discrimination through elemental characterization via ICP‐OES, ICP‐MS, and ICP‐MS/MS of origin, species, and variety

Abstract

BACKGROUND: This study aimed to establish the elemental profiling and origin combined with the genetic asset of coffee samples collected from major coffee-producing countries. A total of 76 samples were analysed for 41 elements using inductively coupled plasma-optical emission spectroscopy (ICP-OES), inductively coupled plasma-mass spectrometry (ICP-MS), and inductively coupled plasma-triple quadrupole mass spectrometry (ICP-MS/MS). The mineral composition of the silver skin detachment during the roasting process was also evaluated to verify the loss of minerals during roasting, differences in composition with beans, and between species.RESULTS: Application of linear discriminant analysis provided models with an accuracy of 93.3% for continents, 97.8% for countries of cultivation, and 100% for species. Discrimination between Arabica, Canephora coffee, and Eugenoides, and different varieties of Arabica species were identified in both models with calcium (Ca), barium (Ba), cadmium (Cd), rubidium (Rb), and strontium (Sr) as significant discriminant elements. Rb, Sr, sulphur (S), and thulium (Tm) were significant discriminant elements in both models for geographical distinction at different scales. Most of the elements had significantly higher values in silver skin than those in roasted coffee at different magnitudes, with exceptions of P and Rb.CONCLUSION: In summary, determination of mineral elements, processed by multivariate statistical analysis, was demonstrated to be discriminant for different coffee species. Linear discriminant analysis of the elemental analysis of samples from the seven major producing countries provided a reliable prediction model. Elemental analysis of major and minor elements is relatively easy and can be used together with other traceability systems and sensory evaluations to authenticate the origin of roasted coffee, different species, and varieties.

Probabilistic Risk Assessment of Metals, Acrylamide and Ochratoxin A in Instant Coffee from Brazil, Colombia, Mexico and Peru

“…These different iAs concentrations in instant coffee can be related to very different variables such as the crop production area, the manufacturing process, the technique used to obtain instant coffee, the system of analysis, etc. [ 24 , 27 , 68 ].…”

“…Also, above the permissible limits, lead (Pb) increases the risk of high blood pressure, cardiovascular problems and kidney damage [ 17 , 21 , 22 ]. Previous studies have shown that mineral content is influenced by soil characteristics, biochemical plant parameters, variety, and processing stages [ 14 , 23 , 24 , 25 , 26 , 27 ]. Another aspect of interest is the optimisation of detection and quantification in the analytical method, improving the sensitivity and precision of the results [ 28 , 29 ].…”

Microstructure and Elemental Composition of <i>Coffea arabica</i> L. Roasted Medium of Specialty and with “Pluma” Denomination of Origin

“…Table 3 shows the elemental chemical composition of the surface and middle part of Coffea arabica L. beans, highlighting 6 C, 8 O and 7 N in most of the beans; however, in the external part of the bean, 20 Ca was found in the sample from AGL, an element that has been considered as a discriminant element for coffee producing regions [33]. It is known that coffee beans are mainly composed of type II arabinogalactans and galactomannans [34], so the majority composition in percentage of Carbon is due to these two polysaccharides, additionally it may also be due to the differences the altitudes (1000-1820 masl) of the Coffea arabica L. coffee plantations where the samples were obtained [35] as well as the flowering, harvesting periods and climatic conditions of the coffee plantations [36].…”

A simple and reliable calibration method for direct analysis of ground-roasted coffee by portable XRF: an accurate analytical tool for total diet studies

“…These methods can also be applied to investigate potential coffee adulteration, ensure food safety and track the origin of the product. [12][13][14][15][16] The analytical techniques most oen used in these investigations are ame atomic absorption spectrometry, inductively coupled plasma optical emission spectrometry, and inductively coupled plasma mass spectrometry. Notwithstanding, these techniques require time-consuming and laborious analytical sequences that involve either sample digestion with concentrated inorganic acids under high temperatures, generating hazardous wastes, or the preparation of liquid suspensions aer a rigorous grinding step, which is prone to contamination.…”