Low-field H-1 NMR spectroscopy for distinguishing between arabica and robusta ground roast coffees

Defernez, Marianne, Wren, Ella, Watson, Andrew D., Gunning, Yvonne, Colquhoun, Ian J., Le Gall, Gwenaelle ORCID: https://orcid.org/0000-0002-1379-2196, Williamson, David and Kemsley, E. Kate ORCID: https://orcid.org/0000-0003-0669-3883 (2017) Low-field H-1 NMR spectroscopy for distinguishing between arabica and robusta ground roast coffees. Food Chemistry, 216. pp. 106-113. ISSN 0308-8146

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Abstract

This work reports a new screening protocol for addressing issues of coffee authenticity using low-field (60 MHz) bench-top H-1 NMR spectroscopy. Using a simple chloroform-based extraction, useful spectra were obtained from the lipophilic fraction of ground roast coffees. It was found that 16-O-methylcafestol (16-OMC, a recognized marker compound for robusta beans) gives rise to an isolated peak in the 60 MHz spectrum, which can be used as an indicator of the presence of robusta beans in the sample. A total of 81 extracts from authenticated coffees and mixtures were analysed, from which the detection limit of robusta in arabica was estimated to be between 10% and 20% w/w. Using the established protocol, a surveillance exercise was conducted of 27 retail samples of ground roast coffees which were labelled as "100% arabica". None were found to contain undeclared robusta content above the estimated detection limit. (C) 2016 Published by Elsevier Ltd.

Item Type:	Article
Uncontrolled Keywords:	nmr,spectroscopy,coffee,authenticity,nuclear-magnetic-resonance,edible oils,16-o-methylcafestol,quantification,authentication,diterpenes,cafestol,blends,beans,green
Faculty \ School:	Faculty of Science > School of Chemistry
UEA Research Groups:	Faculty of Medicine and Health Sciences > Research Centres > Lifespan Health Faculty of Medicine and Health Sciences > Research Centres > Population Health
Depositing User:	LivePure Connector
Date Deposited:	20 Jul 2018 14:30
Last Modified:	06 Jun 2024 15:03
URI:	https://ueaeprints.uea.ac.uk/id/eprint/67711
DOI:	10.1016/j.foodchem.2016.08.028

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