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Near-infrared spectroscopy applied to the detection of multiple adulterants in roasted and ground arabica coffee

2022-01-01Artigo científico Acesso aberto
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dc.contributor.authorCouto, Cinthia de Carvalho
dc.contributor.authorFreitas-Silva, Otniel
dc.contributor.authorOliveira, Edna Maria Morais
dc.contributor.authorSousa, Clara
dc.contributor.authorCasal, Susana
dc.date.accessioned2022-01-13T11:34:05Z
dc.date.available2022-01-13T11:34:05Z
dc.date.issued2022-01-01
dc.description.abstractRoasted coffee has been the target of increasingly complex adulterations. Sensitive, non-destructive, rapid and multicomponent techniques for their detection are sought after. This work proposes the detection of several common adulterants (corn, barley, soybean, rice, coffee husks and robusta coffee) in roasted ground arabica coffee (from different geographic regions), combining near-infrared (NIR) spectroscopy and chemometrics (Principal Component Analysis—PCA). Adulterated samples were composed of one to six adulterants, ranging from 0.25 to 80% (w/w). The results showed that NIR spectroscopy was able to discriminate pure arabica coffee samples from adulterated ones (for all the concentrations tested), including robusta coffees or coffee husks, and independently of being single or multiple adulterations. The identification of the adulterant in the sample was only feasible for single or double adulterations and in concentrations ≥10%. NIR spectroscopy also showed potential for the geographical discrimination of arabica coffees (South and Central America).pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.doi10.3390/foods11010061pt_PT
dc.identifier.eid85122009558
dc.identifier.issn2304-8158
dc.identifier.pmcPMC8750839
dc.identifier.pmid35010188
dc.identifier.urihttp://hdl.handle.net/10400.14/36453
dc.identifier.wos000748004100001
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectAdulterationpt_PT
dc.subjectAuthenticitypt_PT
dc.subjectChemometricspt_PT
dc.subjectCoffeept_PT
dc.subjectInfrared spectroscopypt_PT
dc.titleNear-infrared spectroscopy applied to the detection of multiple adulterants in roasted and ground arabica coffeept_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.issue1pt_PT
oaire.citation.titleFoodspt_PT
oaire.citation.volume11pt_PT
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT

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