Determination of the phenolic compounds profile by HPLC applied to the identification of adulteration markers of roasted and ground coffee by adding coffee husks
ABSTRACT Coffee is a beverage that is widely consumed throughout the world, especially in Brazil. Its high market value makes it a prime target for fraud. To combat this fraud, different methods have been developed and improved over the years to detect potential adulterants in coffee and guarantee i...
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Universidade de São Paulo
2024-11-01
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| Series: | Scientia Agricola |
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| author | Lúcia Hulda de Sena Silva Luzimar da Silva de Mattos do Nascimento Manuela Cristina Pessanha de Araújo Santiago Davy William Hidalgo Chávez Cinthia de Carvalho Couto Monalisa Santana Coelho de Jesus Otniel Freitas-Silva Sidney Pacheco Renata Galhardo Borguini |
| author_facet | Lúcia Hulda de Sena Silva Luzimar da Silva de Mattos do Nascimento Manuela Cristina Pessanha de Araújo Santiago Davy William Hidalgo Chávez Cinthia de Carvalho Couto Monalisa Santana Coelho de Jesus Otniel Freitas-Silva Sidney Pacheco Renata Galhardo Borguini |
| author_sort | Lúcia Hulda de Sena Silva |
| collection | DOAJ |
| description | ABSTRACT Coffee is a beverage that is widely consumed throughout the world, especially in Brazil. Its high market value makes it a prime target for fraud. To combat this fraud, different methods have been developed and improved over the years to detect potential adulterants in coffee and guarantee its authenticity. Nevertheless, these methods still pose a challenge. Therefore, this work aimed to identify adulteration markers in roasted and ground Arabica coffee using high-performance liquid chromatography (HPLC) to determine the flavonoid and phenolic acid profile. Samples of Arabica coffee beans and defective coffee beans were adulterated with coffee husks by preparing mixtures in different proportions (97:3, 90:10, 80:20 % w/w), which were then subjected to chromatographic and chemometric analyses, including principal component analysis (PCA) and partial least squares discriminant analysis (PLS-DA). Using the phenolic compounds associated with chemometric methods, protocatechuic acid was identified as a marker of adulteration in roasted and ground coffee with Arabica coffee husks, even at low adulterant concentrations (3 %). |
| format | Article |
| id | doaj-art-3aa9ae142cb4427999a96bc13b1d70fa |
| institution | OA Journals |
| issn | 1678-992X |
| language | English |
| publishDate | 2024-11-01 |
| publisher | Universidade de São Paulo |
| record_format | Article |
| series | Scientia Agricola |
| spelling | doaj-art-3aa9ae142cb4427999a96bc13b1d70fa2025-08-20T01:58:11ZengUniversidade de São PauloScientia Agricola1678-992X2024-11-018210.1590/1678-992x-2023-0275Determination of the phenolic compounds profile by HPLC applied to the identification of adulteration markers of roasted and ground coffee by adding coffee husksLúcia Hulda de Sena Silvahttps://orcid.org/0000-0003-2472-9683Luzimar da Silva de Mattos do Nascimentohttps://orcid.org/0000-0002-9487-0634Manuela Cristina Pessanha de Araújo Santiagohttps://orcid.org/0000-0003-4459-2258Davy William Hidalgo Chávezhttps://orcid.org/0000-0003-4319-1962Cinthia de Carvalho Coutohttps://orcid.org/0000-0002-7170-3892Monalisa Santana Coelho de Jesushttps://orcid.org/0000-0001-5131-9167Otniel Freitas-Silvahttps://orcid.org/0000-0002-7658-8010Sidney Pachecohttps://orcid.org/0000-0002-4248-2365Renata Galhardo Borguinihttps://orcid.org/0000-0001-9898-0075ABSTRACT Coffee is a beverage that is widely consumed throughout the world, especially in Brazil. Its high market value makes it a prime target for fraud. To combat this fraud, different methods have been developed and improved over the years to detect potential adulterants in coffee and guarantee its authenticity. Nevertheless, these methods still pose a challenge. Therefore, this work aimed to identify adulteration markers in roasted and ground Arabica coffee using high-performance liquid chromatography (HPLC) to determine the flavonoid and phenolic acid profile. Samples of Arabica coffee beans and defective coffee beans were adulterated with coffee husks by preparing mixtures in different proportions (97:3, 90:10, 80:20 % w/w), which were then subjected to chromatographic and chemometric analyses, including principal component analysis (PCA) and partial least squares discriminant analysis (PLS-DA). Using the phenolic compounds associated with chemometric methods, protocatechuic acid was identified as a marker of adulteration in roasted and ground coffee with Arabica coffee husks, even at low adulterant concentrations (3 %).http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162025000100901&lng=en&tlng=enArabica coffeechemometric methodsflavonoidsfood fraudphenolic acids |
| spellingShingle | Lúcia Hulda de Sena Silva Luzimar da Silva de Mattos do Nascimento Manuela Cristina Pessanha de Araújo Santiago Davy William Hidalgo Chávez Cinthia de Carvalho Couto Monalisa Santana Coelho de Jesus Otniel Freitas-Silva Sidney Pacheco Renata Galhardo Borguini Determination of the phenolic compounds profile by HPLC applied to the identification of adulteration markers of roasted and ground coffee by adding coffee husks Scientia Agricola Arabica coffee chemometric methods flavonoids food fraud phenolic acids |
| title | Determination of the phenolic compounds profile by HPLC applied to the identification of adulteration markers of roasted and ground coffee by adding coffee husks |
| title_full | Determination of the phenolic compounds profile by HPLC applied to the identification of adulteration markers of roasted and ground coffee by adding coffee husks |
| title_fullStr | Determination of the phenolic compounds profile by HPLC applied to the identification of adulteration markers of roasted and ground coffee by adding coffee husks |
| title_full_unstemmed | Determination of the phenolic compounds profile by HPLC applied to the identification of adulteration markers of roasted and ground coffee by adding coffee husks |
| title_short | Determination of the phenolic compounds profile by HPLC applied to the identification of adulteration markers of roasted and ground coffee by adding coffee husks |
| title_sort | determination of the phenolic compounds profile by hplc applied to the identification of adulteration markers of roasted and ground coffee by adding coffee husks |
| topic | Arabica coffee chemometric methods flavonoids food fraud phenolic acids |
| url | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162025000100901&lng=en&tlng=en |
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