Detection of roasted and ground coffee adulteration by HPLC and by amperometric and by post-column derivatization UV-Vis detection.

Coffee is one of the most consumed beverages in the world. 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 percept adulterations with the naked eye in samples of roasted and ground coffee. In Brazil, the most common additions are roasted materials, such as husks, sticks, corn, wheat middling, soybean, and more recently - acai palm seeds.

Chemometric evaluation of adulteration profile in coffee due to corn and husk by determining carbohydrates using HPAEC-PAD.

The detection of impurities in coffee samples already roasted and ground is a constant concern mainly in order to verify the incidence of frauds. Carbohydrates contents are important as variations on original constitutes of different matrixes may be able to reveal the final composition of the product. In this sense, a study is performed in this paper in order to evaluate the quality through concentration of total carbohydrates in Arabic roasted and ground coffee.