The objective of this study was to evaluate the ability of Raman spectroscopy to identify the genotype of green coffee beans. Four genotypes of Arabic coffee: one Mundo Novo line (G1) and three Bourbon lines (G2, G3, and G4). The harvest was selected using a wet processing method. Raman spectra of the samples were obtained using a FT-Raman RFS/100 spectrometer in the spectral range of 3500-400 cm. The data were treated using chemometric unsupervised classification tools and supervised analysis. Using the unsupervised analysis (PCA), the apparent tendency of agglomeration between samples G1 and G3 was verified. These differences were present in the spectral bands that are characteristic of fatty acids and kahweol. Based on this information, a classification model to discriminate (PLS-DA) the Mundo Novo and Bourbon samples was utilized. Raman spectroscopy allowed the building of an adequate model to differentiate between coffee genotypes.
Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.1016/j.foodchem.2019.02.093 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Ce1-xMnxVO4 with Improved Activity for Low-Temperature Catalytic Reduction of NO with NH3.
Chem Asian J
January 2025
Fudan University, Department of Environmental Science and Engineering, Shanghai Handan Road 220, 200433, Shanghai, CHINA.
Novel Ce1-xMnxVO4 catalysts prepared via modified hydrothermal synthesis were used in selective catalytic reduction of NO using NH3 (NH3-SCR). The Ce1-xMnxVO4 catalysts displayed optimum NO removal efficiency at 250 oC. Physicochemical properties including crystal type, morphology, particle size, elemental composition, BET surface area, chemical bond, and valence state were studied by XRD, TEM, EDS, N2 adsorption-desorption, Raman spectroscopy, and XPS.
View Article and Find Full Text PDFListening to the Formation of Polymorphs in a Ball Mill.
Anal Chem
January 2025
ICGM, Univ. Montpellier, CNRS, ENSCM, 34000 Montpellier, France.
In this contribution, we apply our newly developed ball-milling platform, which combines Raman spectroscopy and thermal (IR) imaging, as well as acoustic and high-speed optical video recordings, to the synthesis and transformation of citric acid-isonicotinamide (1:2) cocrystal polymorphs in transparent PMMA jars. Particularly, we demonstrate how Raman, temperature, acoustic, and video data are complementary and enable detection and connection of chemical and physical events happening during ball-milling in a time-resolved manner. Importantly, we show that the formation of the three cocrystal polymorphs can be detected through acoustic analyses solely.
View Article and Find Full Text PDFFormulation of catechin hydrate nanoemulsion for fortification of yogurt.
J Food Sci Technol
February 2025
Department of Food Process Engineering, School of Bioengineering, Faculty of Engineering and Technology, SRM Institute of Science and Technology, Kattankulathur, Chengalpattu 603203 India.
Unlabelled: Catechin hydrate (CH) is a kind of polyphenol present in many plantsincluding green tea, fruits, red wine and cocoa with very good antioxidant effect. The formulation of CH nanoemulsion increased the bioavailability and stability of catechin, allowing for easier food incorporation and faster absorption by the body. The major goal of the current study was to create a nanoemulsion as a reliable delivery mechanism for catechin hydrate and its incorporation into yogurt to increase its antioxidant activity.
View Article and Find Full Text PDFSERS profiling of blood serum filtrate components from patients with type II diabetes using 100 kDa filtration devices.
RSC Adv
January 2025
Département de Chimie, Faculté des Sciences et de Génie, Université Laval Québec QC G1V 0A6 Canada.
Blood carries some of the most valuable biomarkers for disease screening as it interacts with various tissues and organs in the body. Human blood serum is a reservoir of high molecular weight fraction (HMWF) and low molecular weight fraction (LMWF) proteins. The LMWF proteins are considered disease marker proteins and are often suppressed by HMWF proteins during analysis.
View Article and Find Full Text PDFEffects of glutathione on the physicochemical properties of high hydrostatically pressure gelatinized maize starch.
Food Chem X
January 2025
College of Tea Science, Yunnan Agricultural University, Kunming 650500, China.
This research prepared gelatinized waxy maize starch (WMS), low-amylose maize starch (LAS), and high-amylose maize starch (HAS) with different glutathione (GSH) content (5, 10, and 15 %) using high hydrostatic pressure (HHP) at 600 MPa. Scanning electron microscopy (SEM) revealed damaged morphology of WMS and complete swelled granules of LAS and HAS with different degree of gelatinization (DG) values, 92.86, 59.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!