Detection of roasted and ground coffee adulteration by HPLC by amperometric and by post-column derivatization UV–Vis detection

•Chromatographic methods to detect effectively adulterants in roasted coffee.•Two distinct methods and HPLC systems were evaluated for the same samples set.•PCA distinguished the same predominant/characteristic carbohydrate for each matrix. Coffee is one of the most consumed beverages in the world....

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Bibliographic Details
Published in:	Food chemistry Vol. 146; pp. 353 - 362
Main Authors:	Domingues, Diego S., Pauli, Elis D., de Abreu, Julia E.M., Massura, Francys W., Cristiano, Valderi, Santos, Maria J., Nixdorf, Suzana L.
Format:	Journal Article
Language:	English
Published:	Kidlington Elsevier Ltd 01-03-2014 Elsevier
Subjects:	Authenticity Biological and medical sciences Carbohydrates Chromatography, High Pressure Liquid - instrumentation Chromatography, High Pressure Liquid - methods Coffea - chemistry Coffee Electrochemical detection Food Contamination - analysis Food Handling Food toxicology Frauds Medical sciences Quality Control Spectrophotometry - methods Toxicology Authenticity Frauds Carbohydrates Electrochemical detection Coffee Ultraviolet radiation HPLC chromatography Carbohydrate Detection Adulteration Roasted coffee
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Summary:	•Chromatographic methods to detect effectively adulterants in roasted coffee.•Two distinct methods and HPLC systems were evaluated for the same samples set.•PCA distinguished the same predominant/characteristic carbohydrate for each matrix. Coffee is one of the most consumed beverages in the world. Due to its commercial importance, the detection of impurities and foreign matters has been a constant concern in fraud verification, especially because it is difficult to percept adulterations with the naked eye in samples of roasted and ground coffee. In Brazil, the most common additions are roasted materials, such as husks, sticks, corn, wheat middling, soybean, and more recently – acai palm seeds. The performance and correlation of two chromatographic methods, HPLC–HPAEC-PAD and post-column derivatization HPLC–UV–Vis, were compared for carbohydrate analysis in coffee samples. To verify the correlation between the two methods, the principal component analysis for the same mix of triticale and acai seeds in different proportions with coffee was employed. The performance for detecting adulterations in roasted and ground coffee of the two methods was compared.
Bibliography:	ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 23
ISSN:	0308-8146 1873-7072
DOI:	10.1016/j.foodchem.2013.09.066