Fast determination of lipid and protein content in green coffee beans from different origins using NIR spectroscopy and chemometrics

2021 ◽  
pp. 104055
Author(s):  
Mengting Zhu ◽  
You Long ◽  
Yi Chen ◽  
Yousheng Huang ◽  
Lijun Tang ◽  
...  
Keyword(s):  
Protein Content ◽  
Nir Spectroscopy ◽  
Green Coffee ◽  
Fast Determination ◽  
Green Coffee Beans ◽  
Coffee Beans ◽  
Different Origins

scholarly journals Reliable Discrimination of Green Coffee Beans Species: A Comparison of UV-Vis-Based Determination of Caffeine and Chlorogenic Acid with Non-Targeted Near-Infrared Spectroscopy

Foods ◽  
2020 ◽  
Vol 9 (6) ◽  
pp. 788
Author(s):  
Adnan Adnan ◽  
Marcel Naumann ◽  
Daniel Mörlein ◽  
Elke Pawelzik
Keyword(s):  
Chlorogenic Acid ◽  
Near Infrared ◽  
Nir Spectroscopy ◽  
Coffea Canephora ◽  
Green Coffee ◽  
Linear Discriminant ◽  
Green Coffee Beans ◽  
Coffee Beans ◽  
Vis Spectroscopy

Species adulteration is a common problem in the coffee trade. Several attempts have been made to differentiate among species. However, finding an applicable methodology that would consider the various aspects of adulteration remains a challenge. This study investigated an ultraviolet–visible (UV-Vis) spectroscopy-based determination of caffeine and chlorogenic acid contents, as well as the applicability of non-targeted near-infrared (NIR) spectroscopy, to discriminate between green coffee beans of the Coffea arabica (Arabica) and Coffea canephora (Robusta) species from Java Island, Indonesia. The discrimination was conducted by measuring the caffeine and chlorogenic acid content in the beans using UV-Vis spectroscopy. The data related to both compounds was processed using linear discriminant analysis (LDA). Information about the diffuse reflectance (log 1/R) spectra of intact beans was determined by NIR spectroscopy and analyzed using multivariate analysis. UV-Vis spectroscopy attained an accuracy of 97% in comparison to NIR spectroscopy’s accuracy by selected wavelengths of LDA (95%). The study suggests that both methods are applicable to discriminate reliably among species.

Collaborative Study of a Method for the Determination of Ochratoxin A in Green Coffee

1975 ◽  
Vol 58 (2) ◽  
pp. 258-262 ◽  
Author(s):  
Colette P Levi
Keyword(s):  
Thin Layer ◽  
Ochratoxin A ◽  
Collaborative Study ◽  
Green Coffee ◽  
Average Recovery ◽  
Semiquantitative Determination ◽  
Chromatographic Methods ◽  
Green Coffee Beans ◽  
Coffee Beans

Abstract A method for the semiquantitative determination of ochratoxin A in green coffee has been studied collaboratively by 11 laboratories. The average recovery for the 7 samples spiked at 3 levels of ochratoxin A was 69.1%, ranging from 60.5 to 85.6%. This is comparable to other visual thin layer chromatographic methods of mycotoxin detection. The method has been adopted as official first action for the determination of ochratoxin A in green coffee beans.

Collaborative Study on a Method for Detection of Aflatoxin B1 in Green Coffee Beans

1969 ◽  
Vol 52 (6) ◽  
pp. 1300-1303
Author(s):  
Colette P Levi
Keyword(s):  
Aflatoxin B1 ◽  
Collaborative Study ◽  
Green Coffee ◽  
Visual Estimation ◽  
Florisil Column ◽  
Semiquantitative Determination ◽  
Green Coffee Beans ◽  
Coffee Beans

Abstract Nine laboratories collaboratively studied a method for the detection of aflatoxin B1 in green coffee beans. The method investigated incorporates a Florisil column cleanup step, followed by visual estimation of aflatoxin. The method is recommended for adoption as official first action for semiquantitative determination of aflatoxin B1. Further study is required on the Florisil cleanup step.

scholarly journals Fast, Sensitive and Robust Determination of Nicotinic Acid (Vitamin B3) Contents in Coffee Beverages Depending on the Degree of Roasting and Brewing Technique

Proceedings ◽  
2019 ◽  
Vol 11 (1) ◽  
pp. 13 ◽  
Author(s):  
Buckel ◽  
Kremer ◽  
Stegmüller ◽  
Richling
Keyword(s):  
Nicotinic Acid ◽  
Green Coffee ◽  
Vitamin B3 ◽  
Green Coffee Beans ◽  
Coffee Beans ◽  
Extraction Performance ◽  
Brewing Method ◽  
Coffee Brews

The vitamin B3 (niacin) is present in various foods. During roasting of green coffee beans, niacin is formed from the alkaloid trigonelline. Therefore, we established a novel fast and sensitive HPLC-MS/MS method to determine niacin in coffee brews from five commercially available coffee samples. Additionally, we investigated the influence of the brewing method, brewing temperature, and degree of roasting on niacin contents. In the respective coffee brews, we were able to show that the content of niacin in coffee beverages is not only affected by the degree of roasting, but also by the extraction performance of different brewing methods to a lesser extent.

Screening on the Occurrence of Ochratoxin A in Green Coffee Beans of Different Origins and Types

2000 ◽  
Vol 48 (8) ◽  
pp. 3616-3619 ◽  
Author(s):  
Santina Romani ◽  
Giampiero Sacchetti ◽  
Clemencia Chaves López ◽  
Gian Gaetano Pinnavaia ◽  
Marco Dalla Rosa
Keyword(s):  
Ochratoxin A ◽  
Green Coffee ◽  
Green Coffee Beans ◽  
Coffee Beans ◽  
Different Origins

scholarly journals ANALYTICAL METHOD DEVELOPMENT AND VALIDATION FOR THE DETERMINATION OF CAFFEINE IN GREEN COFFEE BEANS (COFFEA ARABICA L.) FROM THREE DISTRICTS OF WEST JAVA, INDONESIA BY HIGH PERFORMANCE LIQUID CHROMATOGRAPHY

2018 ◽  
Vol 10 (6) ◽  
pp. 103
Author(s):  
Febrina Amelia Saputri ◽  
Muchtaridi Muchtaridi
Keyword(s):  
Analytical Method ◽  
Coffea Arabica ◽  
Limit Of Detection ◽  
Hplc Method ◽  
Green Coffee ◽  
West Java ◽  
Green Coffee Beans ◽  
Coffee Beans ◽  
Coffea Arabica L

Objective: To develop and validate a simple, accurate, and precise HPLC method for the determination of caffeine in green coffee beans (Coffea arabica L.) from three districts of West Java, Indonesia.Methods: The analytical method was conducted using Enduro C-18 (250 x 4.6 mm) column with methanol: water (37: 63) as a mobile phase, the flow rate was 1.0 ml/min, and the detector wavelength was set at 274 nm. The selectivity, linearity, limit of detection (LOD), limit of quantification (LOQ), accuracy, precision, and system suitability testing were evaluated as the parameters of validation.Results: The retention time of caffeine was 6.36 min. % RSD for precision was 0.192. The linearity of the method was obtained using a concentration range of 1-200 ppm with the correlation coefficient of 0.998. The limit of detection was 9 ppm and the limit of quantitation was 28 ppm. The accuracy was in between 90.723%-102.853%. Caffeine levels from Garut, Pangalengan, and Tasikmalaya were 1.454 ± 0.004%, 1.574 ± 0.082%, and 2.280 ± 0.004%.Conclusion: The proposed HPLC method meets the acceptance criteria of validation parameters and can be applied for routine analysis.

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