title: Detection of Corn Adulteration in Brazilian Coffee (Coffea arabica) by Tocopherol Profiling and Near-Infrared (NIR) Spectroscopy.
abstract: Coffee is a high-value commodity that is a target for adulteration, leading to loss of quality and causing significant loss to consumers. Therefore, there is significant interest in developing methods for detecting coffee adulteration and improving the sensitivity and accuracy of these methods. Corn and other lower value crops are potential adulterants, along with sticks and coffee husks. Fourteen pure Brazilian roasted, ground coffee bean samples were adulterated with 1-20% of roasted, ground corn and were analyzed for their tocopherol content and profile by HPLC. They were also analyzed by near-infrared (NIR) spectroscopy. Both proposed methods of detection of corn adulteration displayed a sensitivity of around 5%, thus representing simple and fast analytical methods for detecting adulteration at likely levels of contamination. Further studies should be conducted to verify the results with a much larger sample size and additional types of adulterants.
authors.affiliation: Functional Foods Research Unit, National Center for Agricultural Utilization Research, Agricultural Research Service, U.S. Department of Agriculture , 1815 North University Street, Peoria, Illinois 61604, United States.
authors.forename: Jill K
authors.initials: JK
authors.lastname: Winkler-Moser
authors.affiliation: Functional Foods Research Unit, National Center for Agricultural Utilization Research, Agricultural Research Service, U.S. Department of Agriculture , 1815 North University Street, Peoria, Illinois 61604, United States.
authors.forename: Mukti
authors.initials: M
authors.lastname: Singh
authors.affiliation: Functional Foods Research Unit, National Center for Agricultural Utilization Research, Agricultural Research Service, U.S. Department of Agriculture , 1815 North University Street, Peoria, Illinois 61604, United States.
authors.forename: Kathy A
authors.initials: KA
authors.lastname: Rennick
authors.affiliation: Functional Foods Research Unit, National Center for Agricultural Utilization Research, Agricultural Research Service, U.S. Department of Agriculture , 1815 North University Street, Peoria, Illinois 61604, United States.
authors.forename: Erica L
authors.initials: EL
authors.lastname: Bakota
authors.affiliation: Departamento de Fitopatologia, Universidade Federal de Viçosa , Viçosa, Minas Gerais, Brazil.
authors.forename: Gulab
authors.initials: G
authors.lastname: Jham
authors.affiliation: Functional Foods Research Unit, National Center for Agricultural Utilization Research, Agricultural Research Service, U.S. Department of Agriculture , 1815 North University Street, Peoria, Illinois 61604, United States.
authors.forename: Sean X
authors.initials: SX
authors.lastname: Liu
authors.affiliation: Functional Foods Research Unit, National Center for Agricultural Utilization Research, Agricultural Research Service, U.S. Department of Agriculture , 1815 North University Street, Peoria, Illinois 61604, United States.
authors.forename: Steven F
authors.initials: SF
authors.lastname: Vaughn
mesh_terms: D001938:Brazil; D002851:Chromatography, High Pressure Liquid; D040503:Coffea / Q000737:chemistry*; D005506:Food Contamination / Q000032:analysis*; D005511:Food Handling / Q000379:methods; D006358:Hot Temperature; D012639:Seeds / Q000737:chemistry; D012680:Sensitivity and Specificity; D019265:Spectroscopy, Near-Infrared; D024505:Tocopherols / Q000032:analysis*; D003313:Zea mays / Q000737:chemistry*
chemical_list: D024505:Tocopherols
keywords: Coffea arabica; adulteration; coffee; near-infrared spectroscopy; tocopherol