AI Article Synopsis
- Coffee is one of the world's most popular beverages, leading to concerns about the detection of impurities and adulterants, which are often hard to see in roasted and ground coffee.
- In Brazil, common additions to coffee include various roasted materials like husks, sticks, and even acai palm seeds.
- The study compared two chromatographic methods for analyzing carbohydrates in coffee, using principal component analysis to assess their effectiveness in detecting these adulterations.
Article Abstract
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. The performance and correlation of two chromatographic methods, HPLC-HPAEC-PAD and post-column derivatization HPLC-UV-Vis, were compared for carbohydrate analysis in coffee samples. To verify the correlation between the two methods, the principal component analysis for the same mix of triticale and acai seeds in different proportions with coffee was employed. The performance for detecting adulterations in roasted and ground coffee of the two methods was compared.
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| http://dx.doi.org/10.1016/j.foodchem.2013.09.066 | DOI Listing |
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