Authentication of the origin, variety and roasting degree of coffee samples by non-targeted HPLC-UV fingerprinting and chemometrics. Application to the detection and quantitation of adulterated coffee samples

In this work, non-targeted approaches relying on HPLC-UV chromatographic fingerprints were evaluated to address coffee characterization, classification, and authentication by chemometrics. In general, HPLC-UV fingerprints were good chemical descriptors for the classification of coffee samples by PLS...

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Detalles Bibliográficos
Autores: Núñez, Nerea, Collado, Xavi, Martínez, Clara, Saurina, Javier, Núñez Burcio, Oscar
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2020
País:España
Institución:Universidad de Barcelona
Repositorio:Dipòsit Digital de la UB
OAI Identifier:oai:diposit.ub.edu:2445/160919
Acceso en línea:https://hdl.handle.net/2445/160919
Access Level:acceso abierto
Palabra clave:Cuina (Cafè)
Quimiometria
Inspecció dels aliments
Cooking (Coffee)
Chemometrics
Food inspection
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spelling Authentication of the origin, variety and roasting degree of coffee samples by non-targeted HPLC-UV fingerprinting and chemometrics. Application to the detection and quantitation of adulterated coffee samplesNúñez, NereaCollado, XaviMartínez, ClaraSaurina, JavierNúñez Burcio, OscarCuina (Cafè)QuimiometriaInspecció dels alimentsCooking (Coffee)ChemometricsFood inspectionIn this work, non-targeted approaches relying on HPLC-UV chromatographic fingerprints were evaluated to address coffee characterization, classification, and authentication by chemometrics. In general, HPLC-UV fingerprints were good chemical descriptors for the classification of coffee samples by PLS-DA according to their country of origin, even for nearby countries such as Vietnam and Cambodia. Good classification was also observed according to the coffee variety (Arabica vs. Robusta) and the coffee roasting degree. Sample classification rates higher than 89.3% and 91.7% were obtained in all the evaluated cases for the PLS-DA calibrations and predictions, respectively. Besides, the coffee adulteration studies carried out by PLSR, and based on coffees adulterated with other production regions or variety, demonstrated the good capability of the proposed methodology for the detection and quantitation of the adulterant levels down to 15%. Calibration, cross-validation and prediction errors below 2.9, 6.5, and 8.9%, respectively, were obtained for most of the evaluated cases.MDPI2020info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://hdl.handle.net/2445/160919Articles publicats en revistes (Enginyeria Química i Química Analítica)reponame:Dipòsit Digital de la UBinstname:Universidad de BarcelonaInglésReproducció del document publicat a: https://doi.org/10.3390/foods9030378Foods, 2020, vol. 9, num. 3, p. 378https://doi.org/10.3390/foods9030378cc-by (c) Núñez, Nerea et al., 2020http://creativecommons.org/licenses/by/3.0/esinfo:eu-repo/semantics/openAccessoai:diposit.ub.edu:2445/1609192026-05-27T06:46:51Z
dc.title.none.fl_str_mv Authentication of the origin, variety and roasting degree of coffee samples by non-targeted HPLC-UV fingerprinting and chemometrics. Application to the detection and quantitation of adulterated coffee samples
title Authentication of the origin, variety and roasting degree of coffee samples by non-targeted HPLC-UV fingerprinting and chemometrics. Application to the detection and quantitation of adulterated coffee samples
spellingShingle Authentication of the origin, variety and roasting degree of coffee samples by non-targeted HPLC-UV fingerprinting and chemometrics. Application to the detection and quantitation of adulterated coffee samples
Núñez, Nerea
Cuina (Cafè)
Quimiometria
Inspecció dels aliments
Cooking (Coffee)
Chemometrics
Food inspection
title_short Authentication of the origin, variety and roasting degree of coffee samples by non-targeted HPLC-UV fingerprinting and chemometrics. Application to the detection and quantitation of adulterated coffee samples
title_full Authentication of the origin, variety and roasting degree of coffee samples by non-targeted HPLC-UV fingerprinting and chemometrics. Application to the detection and quantitation of adulterated coffee samples
title_fullStr Authentication of the origin, variety and roasting degree of coffee samples by non-targeted HPLC-UV fingerprinting and chemometrics. Application to the detection and quantitation of adulterated coffee samples
title_full_unstemmed Authentication of the origin, variety and roasting degree of coffee samples by non-targeted HPLC-UV fingerprinting and chemometrics. Application to the detection and quantitation of adulterated coffee samples
title_sort Authentication of the origin, variety and roasting degree of coffee samples by non-targeted HPLC-UV fingerprinting and chemometrics. Application to the detection and quantitation of adulterated coffee samples
dc.creator.none.fl_str_mv Núñez, Nerea
Collado, Xavi
Martínez, Clara
Saurina, Javier
Núñez Burcio, Oscar
author Núñez, Nerea
author_facet Núñez, Nerea
Collado, Xavi
Martínez, Clara
Saurina, Javier
Núñez Burcio, Oscar
author_role author
author2 Collado, Xavi
Martínez, Clara
Saurina, Javier
Núñez Burcio, Oscar
author2_role author
author
author
author
dc.subject.none.fl_str_mv Cuina (Cafè)
Quimiometria
Inspecció dels aliments
Cooking (Coffee)
Chemometrics
Food inspection
topic Cuina (Cafè)
Quimiometria
Inspecció dels aliments
Cooking (Coffee)
Chemometrics
Food inspection
description In this work, non-targeted approaches relying on HPLC-UV chromatographic fingerprints were evaluated to address coffee characterization, classification, and authentication by chemometrics. In general, HPLC-UV fingerprints were good chemical descriptors for the classification of coffee samples by PLS-DA according to their country of origin, even for nearby countries such as Vietnam and Cambodia. Good classification was also observed according to the coffee variety (Arabica vs. Robusta) and the coffee roasting degree. Sample classification rates higher than 89.3% and 91.7% were obtained in all the evaluated cases for the PLS-DA calibrations and predictions, respectively. Besides, the coffee adulteration studies carried out by PLSR, and based on coffees adulterated with other production regions or variety, demonstrated the good capability of the proposed methodology for the detection and quantitation of the adulterant levels down to 15%. Calibration, cross-validation and prediction errors below 2.9, 6.5, and 8.9%, respectively, were obtained for most of the evaluated cases.
publishDate 2020
dc.date.none.fl_str_mv 2020
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv https://hdl.handle.net/2445/160919
url https://hdl.handle.net/2445/160919
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv Reproducció del document publicat a: https://doi.org/10.3390/foods9030378
Foods, 2020, vol. 9, num. 3, p. 378
https://doi.org/10.3390/foods9030378
dc.rights.none.fl_str_mv cc-by (c) Núñez, Nerea et al., 2020
http://creativecommons.org/licenses/by/3.0/es
info:eu-repo/semantics/openAccess
rights_invalid_str_mv cc-by (c) Núñez, Nerea et al., 2020
http://creativecommons.org/licenses/by/3.0/es
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv MDPI
publisher.none.fl_str_mv MDPI
dc.source.none.fl_str_mv Articles publicats en revistes (Enginyeria Química i Química Analítica)
reponame:Dipòsit Digital de la UB
instname:Universidad de Barcelona
instname_str Universidad de Barcelona
reponame_str Dipòsit Digital de la UB
collection Dipòsit Digital de la UB
repository.name.fl_str_mv
repository.mail.fl_str_mv
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