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Registro Completo |
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
13/12/2024 |
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Data da última atualização: |
13/12/2024 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
SILVA, L. H. de S.; NASCIMENTO, L. da S. de M. do; SANTIAGO, M. C. P. de A.; CHÁVEZ, D. W. H.; COUTO, C. de C.; JESUS, M. S. C. de; FREITAS-SILVA, O.; PACHECO, S.; BORGUINI, R. G. |
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Afiliação: |
LÚCIA HULDA DE SENA SILVA, UNIVERSIDADE FEDERAL ESTADUAL DO RIO DE JANEIRO, BRASIL; LUZIMAR DA SILVA DE M DO NASCIMENTO, CTAA; MANUELA CRISTINA PESSANHA DE ARAÚJO SANTIAGO, EMBRAPA AGROINDÚSTRIA DE ALIMENTOS, BRASIL; DAVY WILLIAM HIDALGO CHÁVEZ, UNIVERSIDADE FEDERAL RURAL DO RIO DE JANEIRO, BRASIL; CINTHIA DE CARVALHO COUTO, UNIVERSIDADE FEDERAL ESTADUAL DO RIO DE JANEIRO, BRASIL; MONALISA SANTANA COELHO DE JESUS, CTAA; OTNIEL FREITAS-SILVA, EMBRAPA AGROINDÚSTRIA DE ALIMENTOS, BRASIL; SIDNEY PACHECO, CTAA; RENATA GALHARDO BORGUINI, CTAA. |
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Título: |
Determination of the phenolic compounds profile by HPLC applied to the identification of adulteration markers of roasted and ground coffee by adding coffee husks. |
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Ano de publicação: |
2025 |
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Fonte/Imprenta: |
Scientia Agricola, v. 82, p. 1-7, 2025. |
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DOI: |
https://doi.org/10.1590/1678-992X-2023-0275 |
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Idioma: |
Inglês |
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Conteúdo: |
Coffee is a beverage that is widely consumed throughout the world, especially in Brazil. Its high market value makes it a prime target for fraud. To combat this fraud, different methods have been developed and improved over the years to detect potential adulterants in coffee and guarantee its authenticity. Nevertheless, these methods still pose a challenge. Therefore, this work aimed to identify adulteration markers in roasted and ground Arabica coffee using high-performance liquid chromatography (HPLC) to determine the flavonoid and phenolic acid profile. Samples of Arabica coffee beans and defective coffee beans were adulterated with coffee husks by preparing mixtures in different proportions (97:3, 90:10, 80:20 % w/w), which were then subjected to chromatographic and chemometric analyses, including principal component analysis (PCA) and partial least squares discriminant analysis (PLS-DA). Using the phenolic compounds associated with chemometric methods, protocatechuic acid was identified as a marker of adulteration in roasted and ground coffee with Arabica coffee husks, even at low adulterant concentrations (3 %). |
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Palavras-Chave: |
Food fraud. |
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Thesaurus Nal: |
Analytical methods; Chemometrics; Coffea arabica var. arabica; Flavonoids; Fraud; Phenolic acids. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 02150naa a2200313 a 4500
001 2170630
005 2024-12-13
008 2025 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1590/1678-992X-2023-0275$2DOI
100 1 $aSILVA, L. H. de S.
245 $aDetermination of the phenolic compounds profile by HPLC applied to the identification of adulteration markers of roasted and ground coffee by adding coffee husks.$h[electronic resource]
260 $c2025
520 $aCoffee is a beverage that is widely consumed throughout the world, especially in Brazil. Its high market value makes it a prime target for fraud. To combat this fraud, different methods have been developed and improved over the years to detect potential adulterants in coffee and guarantee its authenticity. Nevertheless, these methods still pose a challenge. Therefore, this work aimed to identify adulteration markers in roasted and ground Arabica coffee using high-performance liquid chromatography (HPLC) to determine the flavonoid and phenolic acid profile. Samples of Arabica coffee beans and defective coffee beans were adulterated with coffee husks by preparing mixtures in different proportions (97:3, 90:10, 80:20 % w/w), which were then subjected to chromatographic and chemometric analyses, including principal component analysis (PCA) and partial least squares discriminant analysis (PLS-DA). Using the phenolic compounds associated with chemometric methods, protocatechuic acid was identified as a marker of adulteration in roasted and ground coffee with Arabica coffee husks, even at low adulterant concentrations (3 %).
650 $aAnalytical methods
650 $aChemometrics
650 $aCoffea arabica var. arabica
650 $aFlavonoids
650 $aFraud
650 $aPhenolic acids
653 $aFood fraud
700 1 $aNASCIMENTO, L. da S. de M. do
700 1 $aSANTIAGO, M. C. P. de A.
700 1 $aCHÁVEZ, D. W. H.
700 1 $aCOUTO, C. de C.
700 1 $aJESUS, M. S. C. de
700 1 $aFREITAS-SILVA, O.
700 1 $aPACHECO, S.
700 1 $aBORGUINI, R. G.
773 $tScientia Agricola$gv. 82, p. 1-7, 2025.
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