High‐performance liquid chromatography with fluorescence detection fingerprints as chemical descriptors to authenticate the origin, variety and roasting degree of coffee by multivariate chemometric methods

BACKGROUND: Coffee is one of the most popular beverages around the world, consumed as an infusion of ground roasting coffee beans with a characteristic taste and flavor. Two main varieties, Arabica and Robusta, are worldwide produced. Besides, the interest of consumers in quality attributes related...

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Detalles Bibliográficos
Autores: Núñez, Nerea, Martínez, Clara, Saurina, Javier, Núñez Burcio, Oscar
Tipo de recurso: artículo
Estado:Versión aceptada para publicación
Fecha de publicación:2020
País:España
Institución:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
Repositorio:Recercat. Dipósit de la Recerca de Catalunya
OAI Identifier:oai:recercat.cat:2445/171923
Acceso en línea:https://hdl.handle.net/2445/171923
Access Level:acceso abierto
Palabra clave:Cuina (Cafè)
Quimiometria
Cromatografia de líquids
Cooking (Coffee)
Chemometrics
Liquid chromatography
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spelling High‐performance liquid chromatography with fluorescence detection fingerprints as chemical descriptors to authenticate the origin, variety and roasting degree of coffee by multivariate chemometric methodsNúñez, NereaMartínez, ClaraSaurina, JavierNúñez Burcio, OscarCuina (Cafè)QuimiometriaCromatografia de líquidsCooking (Coffee)ChemometricsLiquid chromatographyBACKGROUND: Coffee is one of the most popular beverages around the world, consumed as an infusion of ground roasting coffee beans with a characteristic taste and flavor. Two main varieties, Arabica and Robusta, are worldwide produced. Besides, the interest of consumers in quality attributes related to coffee production region and varieties is increasing, being necessary encouraging the development of simple methodologies to authenticate and to guarantee the coffee origin, variety, as well as the roasting degree to prevent fraudulent practices. RESULTS: C18 high-performance liquid chromatography with fluorescence detection (HPLC-FLD) fingerprints obtained after brewing the coffees without any sample treatment other than filtration (considerably reducing sample manipulation) were employed as sample chemical descriptors for coffee characterization and classification by principal component analysis (PCA) and partial least squares regression-discriminant analysis (PLS-DA). PLS-DA showed good classification capabilities regarding coffee origin, variety and roasting degree when employing HPLC-FLD fingerprints although overlapping for some sample groups occurred. However, the discrimination power increased when selecting HPLC-FLD fingerprinting segments richer in discriminant features, which were deduced from PLS-DA loading plots. In this case, excellent separation was observed and 100% classification rates for both PLS-DA calibrations and predictions were obtained (all samples were correctly classified within their corresponding groups). CONCLUSION: HPLC-FLD fingerprinting segments resulted to be suitable chemical descriptors to discriminate the origin (country of production), variety (Arabica and Robusta) and roasting degree of coffee. Therefore, HPLC-FLD fingerprinting can be proposed as a feasible, simple and cheap methodology to address coffee authentication, especially for developing coffee production countries.Wiley2020202120202020info:eu-repo/semantics/articleinfo:eu-repo/semantics/acceptedVersion9 p.application/pdfhttps://hdl.handle.net/2445/171923Articles publicats en revistes (Enginyeria Química i Química Analítica)reponame:Recercat. Dipósit de la Recerca de Catalunyainstname:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)InglésVersió postprint del document publicat a: https://doi.org/10.1002/jsfa.10615Journal of the Science of Food and Agriculture, 2020, vol. 101, p. 65-73https://doi.org/10.1002/jsfa.10615(c) Society of Chemical Industry, 2020info:eu-repo/semantics/openAccessoai:recercat.cat:2445/1719232026-05-29T05:05:01Z
dc.title.none.fl_str_mv High‐performance liquid chromatography with fluorescence detection fingerprints as chemical descriptors to authenticate the origin, variety and roasting degree of coffee by multivariate chemometric methods
title High‐performance liquid chromatography with fluorescence detection fingerprints as chemical descriptors to authenticate the origin, variety and roasting degree of coffee by multivariate chemometric methods
spellingShingle High‐performance liquid chromatography with fluorescence detection fingerprints as chemical descriptors to authenticate the origin, variety and roasting degree of coffee by multivariate chemometric methods
Núñez, Nerea
Cuina (Cafè)
Quimiometria
Cromatografia de líquids
Cooking (Coffee)
Chemometrics
Liquid chromatography
title_short High‐performance liquid chromatography with fluorescence detection fingerprints as chemical descriptors to authenticate the origin, variety and roasting degree of coffee by multivariate chemometric methods
title_full High‐performance liquid chromatography with fluorescence detection fingerprints as chemical descriptors to authenticate the origin, variety and roasting degree of coffee by multivariate chemometric methods
title_fullStr High‐performance liquid chromatography with fluorescence detection fingerprints as chemical descriptors to authenticate the origin, variety and roasting degree of coffee by multivariate chemometric methods
title_full_unstemmed High‐performance liquid chromatography with fluorescence detection fingerprints as chemical descriptors to authenticate the origin, variety and roasting degree of coffee by multivariate chemometric methods
title_sort High‐performance liquid chromatography with fluorescence detection fingerprints as chemical descriptors to authenticate the origin, variety and roasting degree of coffee by multivariate chemometric methods
dc.creator.none.fl_str_mv Núñez, Nerea
Martínez, Clara
Saurina, Javier
Núñez Burcio, Oscar
author Núñez, Nerea
author_facet Núñez, Nerea
Martínez, Clara
Saurina, Javier
Núñez Burcio, Oscar
author_role author
author2 Martínez, Clara
Saurina, Javier
Núñez Burcio, Oscar
author2_role author
author
author
dc.subject.none.fl_str_mv Cuina (Cafè)
Quimiometria
Cromatografia de líquids
Cooking (Coffee)
Chemometrics
Liquid chromatography
topic Cuina (Cafè)
Quimiometria
Cromatografia de líquids
Cooking (Coffee)
Chemometrics
Liquid chromatography
description BACKGROUND: Coffee is one of the most popular beverages around the world, consumed as an infusion of ground roasting coffee beans with a characteristic taste and flavor. Two main varieties, Arabica and Robusta, are worldwide produced. Besides, the interest of consumers in quality attributes related to coffee production region and varieties is increasing, being necessary encouraging the development of simple methodologies to authenticate and to guarantee the coffee origin, variety, as well as the roasting degree to prevent fraudulent practices. RESULTS: C18 high-performance liquid chromatography with fluorescence detection (HPLC-FLD) fingerprints obtained after brewing the coffees without any sample treatment other than filtration (considerably reducing sample manipulation) were employed as sample chemical descriptors for coffee characterization and classification by principal component analysis (PCA) and partial least squares regression-discriminant analysis (PLS-DA). PLS-DA showed good classification capabilities regarding coffee origin, variety and roasting degree when employing HPLC-FLD fingerprints although overlapping for some sample groups occurred. However, the discrimination power increased when selecting HPLC-FLD fingerprinting segments richer in discriminant features, which were deduced from PLS-DA loading plots. In this case, excellent separation was observed and 100% classification rates for both PLS-DA calibrations and predictions were obtained (all samples were correctly classified within their corresponding groups). CONCLUSION: HPLC-FLD fingerprinting segments resulted to be suitable chemical descriptors to discriminate the origin (country of production), variety (Arabica and Robusta) and roasting degree of coffee. Therefore, HPLC-FLD fingerprinting can be proposed as a feasible, simple and cheap methodology to address coffee authentication, especially for developing coffee production countries.
publishDate 2020
dc.date.none.fl_str_mv 2020
2020
2020
2021
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/acceptedVersion
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv https://hdl.handle.net/2445/171923
url https://hdl.handle.net/2445/171923
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv Versió postprint del document publicat a: https://doi.org/10.1002/jsfa.10615
Journal of the Science of Food and Agriculture, 2020, vol. 101, p. 65-73
https://doi.org/10.1002/jsfa.10615
dc.rights.none.fl_str_mv (c) Society of Chemical Industry, 2020
info:eu-repo/semantics/openAccess
rights_invalid_str_mv (c) Society of Chemical Industry, 2020
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv 9 p.
application/pdf
dc.publisher.none.fl_str_mv Wiley
publisher.none.fl_str_mv Wiley
dc.source.none.fl_str_mv Articles publicats en revistes (Enginyeria Química i Química Analítica)
reponame:Recercat. Dipósit de la Recerca de Catalunya
instname:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
instname_str Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
reponame_str Recercat. Dipósit de la Recerca de Catalunya
collection Recercat. Dipósit de la Recerca de Catalunya
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,811543

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