Authenticity Assessment and Fraud Quantitation of Coffee Adulterated with Chicory, Barley, and Flours by Untargeted HPLC-UV-FLD Fingerprinting and Chemometrics

Abstract

Coffee, one of the most popular drinks around the world, is also one of the beverages most susceptible of being adulterated. Untargeted high-performance liquid chromatography with ultraviolet and fluorescence detection (HPLC-UV-FLD) fingerprinting strategies in combination with chemometrics were employed for the authenticity assessment and fraud quantitation of adulterated coffees involving three different and common adulterants: chicory, barley, and flours. The methodologies were applied after a solid–liquid extraction procedure with a methanol:water 50:50 (v/v) solution as extracting solvent. Chromatographic fingerprints were obtained using a Kinetex® C18 reversed-phase column under gradient elution conditions using 0.1% formic acid aqueous solution and methanol as mobile phase components. The obtained coffee and adulterants extract HPLC-UV-FLD fingerprints were evaluated by partial least squares regression-discriminants analysis (PLS-DA) resulting to be excellent chemical descriptors for sample discrimination. One hundred percent classification rates for both PLS-DA calibration and prediction models were obtained. In addition, Arabica and Robusta coffee samples were adulterated with chicory, barley, and flours, and the obtained HPLC-UV-FLD fingerprints subjected to partial least squares (PLS) regression, demonstrating the feasibility of the proposed methodologies to assess coffee authenticity and to quantify adulteration levels (down to 15%), showing both calibration and prediction errors below 1.3% and 2.4%, respectively.

Metabolomics-Based Approach for Coffee Beverage Improvement in the Context of Processing, Brewing Methods, and Quality Attributes

“…Moreover, HPLC coupled to ultraviolet and fluorescence detection (HPLC–UV–FLD) was employed for the detection of three common adulterants, including chicory, barley, and flours. The proposed methodology could assess coffee authenticity and quantify adulteration levels down to 15% [ 106 ].…”

A modified version of the sensory Pivot technique as a possible tool for the analysis of food adulteration: A case of coffee

“…According to Toci, Farah, Pezza, and Pezza (2016), coffee adulteration can involve the use of defective beans (black beans) in coffee blends in order to make it cheaper or less expensive. Nuñez, Saurina, and Núñez (2021) also indicate that coffee adulteration can be performed by the addition of low-quality beans or other cheap and low-quality coffee varieties (Combes et al, 2018). These percentages are commonly used to make adulterated coffee and were established prior experimental conditions with the help of six panelists with Q-grader certificate from the Instituto Tecnologico Superior de Huatusco, Veracruz, Mexico.…”

Penggunaan UV-Vis Spektroskopi dan Kemometrika untuk Uji Keaslian Kopi Codot Lampung

“…Riset ini menggunakan beberapa bahan bukan kopi sebagai bahan pencampur, seperti jagung, kacang kedelai, dan beras dengan persentase campuran sebesar 130% (Flores-Valdez et al 2020). Sementara itu, Nunez et al (2021) menggunakan persentase campuran 0100% pada studi kuantifikasi pencampuran kopi menggunakan metode high-performance liquid chromatography with ultraviolet and fluorescence detection (HPLC-UV-FLD) dan kemometrika. Sementara itu, penelitian ini bertujuan untuk mengevaluasi penggunaan UV-vis spektroskopi dan kemometrika untuk uji keaslian kopi Codot murni dan kopi Codot campuran yang dicampur dengan kopi biasa dengan variasi persentase campuran sebesar 1060%.…”