γ-Tocopherol as a Marker of Brazilian Coffee (<i>Coffea arabica</i> L.) Adulteration by Corn

Jham, Gulab N.; Winkler, Jill K.; Berhow, Mark A.; Vaughn, Steven F.

doi:10.1021/jf070967n

Cited by 39 publications

(39 citation statements)

References 24 publications

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“…[52] However, there are some attempts by several research institutes to develop methods to confi rm the authenticity of foods. One recent example is the paper from Jham and co-workers, [72] regarding the development of a method to detect the adulteration of Brazilian coff ee by cereals, coff ee twigs and brown sugar, amongst other substances. According to the authors, the Association of Brazilian Coff ee Industry considers adulteration one of the most serious problems aff ecting Brazilian coff ee quality.…”

Section: Pesticides and Herbicides Within The Us Pharmacopoeia -Natimentioning

confidence: 99%

Raw materials: the importance of quality and safety. A review.

Salgueiro

Martins

Correia

2010

Flavour & Fragrance J

112

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Aromatic plants and spices are used throughout the world for fl avouring food and beverages, as well as for food supplements, novel foods and as a source of essential oils and aromatic extracts. The non-availability or inadequacy of standards for checking and assuring the quality of aromatic plants and spices is one of the main problems that arise for industry when using such raw materials. As many aromatic plants are harvested from the wild, standardization to assure their quality is important for their safe and eff ective utilization in food and beverage industries. On the other hand, there are numerous parameters that infl uence the chemical composition of plants, which play an important role in the fi nal quality of the product and possibly in any risk arising to the consumer. Also, from a safety point of view, aromatic plants and spices should be free of undeclared contaminants and adulterants, such as toxic botanicals, pathogenic microorganisms and excessive levels of microbial toxins, pesticides or fumigation agents. We focus on these aspects and examine ways to assure their appropriate utilization from the quality and safety standpoint. The regulatory situation of medicinal and aromatic plants (MAPs) is very complicated; several diff erences in standards and regulations between countries can be found, a situation that can result in more health risks arising for consumers. To clarify some of the existing problems, the major regulations of the USA and the European Union (EU) and the borderlines between food supplements and medicines and other international standards, are briefl y described and discussed.

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Section: Pesticides and Herbicides Within The Us Pharmacopoeia -Natimentioning

confidence: 99%

Raw materials: the importance of quality and safety. A review.

Salgueiro

Martins

Correia

2010

Flavour & Fragrance J

112

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“…6 In that study, one out of six commercial coffees examined was adulterated with 8.9% corn. Hence, using the same coffee and corn samples, we could quickly evaluate the potential of any chemical marker to detect corn in coffee.…”

Section: Potential Of Fames As Adulterant Markersmentioning

confidence: 99%

“…[12][13][14][15][16][17][18][19] The only chemical method able to detect corn in coffee, based on γ-tocopherol was described by us recently. 6 In that study, one out of six commercial coffees examined was adulterated with 8.9% corn. Hence, using the same coffee and corn samples, we could quickly evaluate the potential of any chemical marker to detect corn in coffee.…”

Section: Potential Of Fames As Adulterant Markersmentioning

confidence: 99%

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The use of fatty acid profile as a potential marker for Brazilian coffee (Coffea arabica L.) for corn adulteration

Jham

Berhow

Manthey

et al. 2008

J. Braz. Chem. Soc.

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A composição de ésteres metílicos de ácidos graxos (EMAGs) das variedades de café (Coffea arabica L.) Catuai, Catucaí, Bourbom, Mundo Novo, Rubí e Topázio conhecidas por produzirem bebidas de qualidade intermediária, ótima, ótima, intermediária, intermediária e inferior, respectivamente, foi determinada pela primeira vez. A (%) de área média dos seguintes ácidos das seis variedades foi: palmítico (38,2), esteárico (8,3), oléico (8,7), linoléico (38,5), linolênico (1,6) e araquidônico (3,6), respectivamente. O método é bastante rápido, com a completa caracterização das amostras estudadas (99%) ocorrendo em menos de 6 minutos. Enquanto esses valores podem fornecer informação para a avaliação da qualidade do café, nenhum efeito significativo (p < 0,05) da variedade de café foi encontrado na (%) de área das EMAGs. Além disso, foram comparados os EMAGs de: seis amostras de milho, seis marcas de café comerciais e uma amostra de café comercial intencionalmente adulterada com três quantidades de milho. Apesar da razão ácido linoléico/ácido esteárico encontrada nos EMAGs do café e do milho serem significativamente diferentes, não foi possível utilizar esse marcador para detectar adulteração do milho em cafés comerciais.Fatty acid methyl ester (FAME) composition of the coffee (Coffea arabica L.) varieties Catuai, Catucaí, Bourbom, Mundo Novo, Rubí and Topázio known to produce beverage of intermediate, excellent, excellent, intermediate, intermediate and poor quality, respectively, was determined for the first time. Average area % of the FAMEs of the six varieties was: palmitic (38.2), stearic (8.3), oleic (8.6), linoleic (38.5), linolenic (1.6) and arachidic (3.6) acids, respectively. The method was very quick with complete characterization (>99%) of the samples studied being possible in less than 6 min. While these values may provide insights for evaluating the coffee quality, no significant effect (p < 0.05) of coffee variety was found on area % of the FAMEs. In addition, FAMEs of six corn samples, six commercial coffee brands and one commercial coffee sample intentionally contaminated with three levels of corn were compared. Although the linoleic/stearic ratio was significantly different in coffee and corn FAMEs, this probe could not be used a marker to detect corn adulteration in commercial coffees.Keywords: coffee, coffee quality, fatty acids, corn, adulteration IntroductionCoffee (Coffea arabica, L.) quality may be lowered through hydrolysis of triacylglycerols (TAGs) resulting in release of free fatty acids (FAs) which are oxidized to produce off-flavor.1 However, no studies have been conducted relating FAs to coffee quality despite the fact that they are known to be important flavor components.2 Coffee quality can also be lowered by adulteration with cereals, coffee twigs, caramel, etc. This practice may be widespread in Brazil, with corn being considered the most widely used adulterant, due to its significantly lower cost. Few studies have been reported detecting corn in coffee 3-5 but only one study has detected...

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“…Several papers deal with detection of frauds in coffee mostly based on analytical methods. In case of Arabica coffee, the detection of fraudulent corn was performed by HPLC based on tocopherol determination (JHAM et al, 2007). OLIVEIRA and co-workers (2009) successfully used SPME-GC-MS to detect as low as 1% (w/w) roasted barley in roasted coffee samples, for the darkest degrees of roast.…”

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confidence: 99%

Vision system and electronic tongue application to detect coffee adulteration with barley

Várvölgyi¹,

Werum²,

Dénes³

et al. 2014

Acta Alimentaria

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Time consuming and expensive methods have been applied for detection of coffee adulteration based on the literature. In the present work, an optical method (vision system) and the application of an electronic tongue is proposed to reveal the addition of barley in different proportion to coffee in ground and brewed forms. In a range of 1 to 80% (w/w) Robusta coffee was blended with roasted barley. Principal Component Analysis (PCA) accomplished on vision system image data showed a good discrimination of the adulterated samples. The results of Polar Qualifi cation System (PQS) data reduction method revealed even small differences in the right barley content order by point method approach. With Partial Least Squares (PLS) regression the amount of barley in Robusta was predicted with high R 2 (0.996) and relatively low RMSEP (~2%) values in case of vision system data processing. Considering electronic tongue measurements, PCA results showed a good discrimination of samples with higher barley concentration. Misclassifi cation was found in the low concentrated area by Lienar Discriminant Analgsis (LDA). To obtain an accurate model for barley content prediction in coffee, the most sensitive sensor signals were used to apply PLS regression successfully (R 2 =0.97, RMSEP=3.99% (w/w)).

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γ-Tocopherol as a Marker of Brazilian Coffee (Coffea arabica L.) Adulteration by Corn

Cited by 39 publications

References 24 publications

Raw materials: the importance of quality and safety. A review.

Raw materials: the importance of quality and safety. A review.

The use of fatty acid profile as a potential marker for Brazilian coffee (Coffea arabica L.) for corn adulteration

Vision system and electronic tongue application to detect coffee adulteration with barley

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