Analytical method to detect adulteration of ground roasted coffee

Ha Yan Song, Hae Won Jang, Trishna Debnath, Kwang Geun Lee

Research output: Contribution to journalArticlepeer-review

24 Scopus citations

Abstract

In this work, an HPLC-based detection method for identification of coffee powder adulterated with roasted barley, wheat and rice powders was developed by using various chemical indices such as monosaccharides (mannose, rhamnose, glucose, galactose, xylose and arabinose), trigonelline and nicotinic acid. As a quality assurance, the recovery efficiencies were 84.1%–90.2% for the monosaccharides, 113.6% for trigonelline and 114.9% for nicotinic acid. The limits of detection were 0.047–0.070 mmol kg−1 for the monosaccharides, 0.209 mg kg−1 for trigonelline and 0.117 mg kg−1 for nicotinic acid. The glucose concentration in coffee samples adulterated with roasted barley, wheat and rice at 99:1 (w/w) mixing ratio was significantly different from the control coffee sample. The limit of discrimination from adulterated coffee samples was 1% (w/w) when glucose was used as a chemical index (P < 0.05).

Original languageEnglish
Pages (from-to)256-262
Number of pages7
JournalInternational Journal of Food Science and Technology
Volume54
Issue number1
DOIs
StatePublished - Jan 2019

Keywords

  • Adulterants
  • adulteration
  • coffee
  • detection

Fingerprint

Dive into the research topics of 'Analytical method to detect adulteration of ground roasted coffee'. Together they form a unique fingerprint.

Cite this