Variance of elemental concentrations of organic products: the case of Brazilian coffee

Debastiani, Rafaela; Santos, Carla Eliete Iochims dos; Ramos, Mateus Maciel; Souza, Vanessa Sobrosa; Amaral, L.; Dias, Johnny Ferraz

doi:10.1016/j.nimb.2020.09.023

Cited by 6 publications

(6 citation statements)

References 20 publications

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“…The same distribution was described by other authors in roasted coffee from the Brazilian region, except for Bitter et al ., 16 who published a different order of magnitude between manganese (Mn) and iron (Fe). Debastiani et al 18,20,21 . found a lower concentration of S in all samples (Table S4(a)).…”

Section: Resultsmentioning

confidence: 82%

“…The elements analysed in this study were classified as macro, micro, and trace based on their concentration levels, as previously reported in the literature 11,16–26 …”

Section: Resultsmentioning

confidence: 99%

“…The elements analysed in this study were classified as macro, micro, and trace based on their concentration levels, as previously reported in the literature. 11,[16][17][18][19][20][21][22][23][24][25][26] Brazilian and Ethiopian are the most investigated roasted coffee, both as an elementary composition and for geographical discrimination (Table S4(a)). However, roasted coffees, ground, or beans from Costa Rica, Panama, and India have been less studied or differentiated (Table S4(b)).…”

Section: Distribution Of Mineral Elementsmentioning

confidence: 99%

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Specialty and high‐quality coffee: discrimination through elemental characterization via ICP‐OES, ICP‐MS, and ICP‐MS/MS of origin, species, and variety

et al. 2023

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BACKGROUND: This study aimed to establish the elemental profiling and origin combined with the genetic asset of coffee samples collected from major coffee-producing countries. A total of 76 samples were analysed for 41 elements using inductively coupled plasma-optical emission spectroscopy (ICP-OES), inductively coupled plasma-mass spectrometry (ICP-MS), and inductively coupled plasma-triple quadrupole mass spectrometry (ICP-MS/MS). The mineral composition of the silver skin detachment during the roasting process was also evaluated to verify the loss of minerals during roasting, differences in composition with beans, and between species.RESULTS: Application of linear discriminant analysis provided models with an accuracy of 93.3% for continents, 97.8% for countries of cultivation, and 100% for species. Discrimination between Arabica, Canephora coffee, and Eugenoides, and different varieties of Arabica species were identified in both models with calcium (Ca), barium (Ba), cadmium (Cd), rubidium (Rb), and strontium (Sr) as significant discriminant elements. Rb, Sr, sulphur (S), and thulium (Tm) were significant discriminant elements in both models for geographical distinction at different scales. Most of the elements had significantly higher values in silver skin than those in roasted coffee at different magnitudes, with exceptions of P and Rb.CONCLUSION: In summary, determination of mineral elements, processed by multivariate statistical analysis, was demonstrated to be discriminant for different coffee species. Linear discriminant analysis of the elemental analysis of samples from the seven major producing countries provided a reliable prediction model. Elemental analysis of major and minor elements is relatively easy and can be used together with other traceability systems and sensory evaluations to authenticate the origin of roasted coffee, different species, and varieties.

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Section: Resultsmentioning

confidence: 82%

“…The elements analysed in this study were classified as macro, micro, and trace based on their concentration levels, as previously reported in the literature 11,16–26 …”

Section: Resultsmentioning

confidence: 99%

Section: Distribution Of Mineral Elementsmentioning

confidence: 99%

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Specialty and high‐quality coffee: discrimination through elemental characterization via ICP‐OES, ICP‐MS, and ICP‐MS/MS of origin, species, and variety

et al. 2023

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“…The coffee beans are produced and processed in different locations, in most cases, no information is given about neither the blend nor the origin of the coffee beans. 7,8 Based on the popularity of coffee, both the quality and geographic origin of beans are important. 9 The elemental profile of coffee beans has been routinely assessed using a range of traditional analytical techniques.…”

mentioning

confidence: 99%

“…12,13 These techniques require the solid samples to be digested with acids and follow time-consuming digestion procedures. Other studies use the most promising and versatile elemental screening techniques, such as proton induced x-ray emission 7,14 and x-ray fluorescence (XRF) spectrometry 15,16 based on direct analysis of the total elemental composition of solid samples.…”

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confidence: 99%

Analysis of the quality of industrialized coffee powder using the techniques of computed microtomography and x‐ray fluorescence

et al. 2023

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The culture of coffee is very important in Brazilian scenery. Brazil is the world's largest coffee producer, responsible for 30% of the planet's production, and it is among the 15 largest coffee consuming nations. More and more, consumers look for better quality of coffee, and the presence of determinate composts would prejudice the health of the consumers. Therefore, this study suggests a method to identify and quantify commercially roasted ground coffee impurities/contaminants using computed microtomography (micro‐CT) and x‐ray fluorescence (XRF) techniques. A set of different commercially roasted ground coffees were investigated. The micro‐CT results showed that most of the coffee powder samples analyzed showed some contaminant, and in a specific brand, the amount of contaminants was higher than 9%. The 3D data provided information about the size and shape of these contaminants. The XRF results showed the macro elements P, S, Cl, K, and Ca and the micro elements Mn, Fe, Cu, Zn, Rb, and Sr. The elemental concentrations are in agreement with the values reported in the literature, except for the same specific brand, where the values found were much higher. The combined data of both techniques showed that the amount of impurities/contaminants in the ground coffee results in an increase of the macro and micro nutrients and also modifies the flavor and fragrance of the product, leading to an overall poor quality of the final beverage.

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2023

Radioactivity

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Variance of elemental concentrations of organic products: the case of Brazilian coffee

Cited by 6 publications

References 20 publications

Specialty and high‐quality coffee: discrimination through elemental characterization via ICP‐OES, ICP‐MS, and ICP‐MS/MS of origin, species, and variety

Specialty and high‐quality coffee: discrimination through elemental characterization via ICP‐OES, ICP‐MS, and ICP‐MS/MS of origin, species, and variety

Analysis of the quality of industrialized coffee powder using the techniques of computed microtomography and x‐ray fluorescence

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