Abstract
Roasted and ground coffee is targeted by fraudulent addiction of products. In this way the determination of contaminants in coffee has economic and nutritional importance. In this study, the coffee adulteration by corn were detected using DSC (differential scanning calorimetry) and FTIR (Fourier transform infrared spectroscopy) coupled to PCA (principal component analysis), and PLS (partial least squares) models. Three different levels of roasted and ground Coffea arabica L. were used to prepare mixtures with roasted and ground corn. The level of adulteration used was between 0.5 to 40% (m/m). It was observed that both DSC and FTIR coupled with PCA are able to discriminate adulterated from unadulterated samples of coffee by corn at levels below 1%. PLS models were built with DSC and FTIR data reaching good correlation between the values of estimated and reference concentrations, with RMSECV (root mean square error of cross-validation) lower than 3.5% for DSC data and 2.7% for FTIR data.
Highlights
The coffee drink is consumed throughout the world for being a symbol of hospitality, has stimulant properties and pleasant taste, which makes it an international commodity.[1]
The aim of this study was to evaluate the methodologies using Differential scanning calorimetry (DSC) and ATR-FTIR coupled with chemometric analysis to detect and quantify the adulterations of roasted and ground Coffea arabica L. by corn
DSC and ATR-FTIR coupled with chemometric analysis (PCA and PLS) were performed
Summary
The coffee drink is consumed throughout the world for being a symbol of hospitality, has stimulant properties and pleasant taste, which makes it an international commodity.[1] According to ICO (International Coffee Organization), global coffee consumption were about 150 million of bags or 9 million tons in 2014, and the estimate is an annual increase of 2.3%.2. In 2015, Brazil exported 36.32 million bags of 60 kg, an increase of 2.7% relative to 2014, representing a revenue of US$ 6.15 billion only in exports, according to CECAFÉ (Council of coffee exporters from Brazil).[3] The estimate world production in 2016 is 155.7 million of bags.[4]. The adulterations generates higher profits for traders, and loss in quality (smell and taste) and nutritional value of the product, being dangerous in cases of foodborne illness.[5,6,7] To this study, the adulteration by corn was chosen because corn is common in south region of Minas Gerais State and have low cost value in relation to coffee
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