γ-tocopherol as a marker of Brazilian coffee (Coffea arabica L.) adulteration by corn

Journal of Agricultural and Food Chemistry

Volumn 55, Issue 15, 2007, Pages 5995-5999

  Jham, Gulab N ^a,b   Winkler, Jill K ^a   Berhow, Mark A ^a   Vaughn, Steven F ^a  

^a NATIONAL CENTER FOR AGRICULTURAL UTILIZATION RESEARCH   (United States)

^b FEDERAL UNIVERSITY OF VIÇOSA   (Brazil)

Author keywords

Adulteration; Coffee; Corn; Tocopherols

Indexed keywords

BIOLOGICAL MARKER; GAMMA TOCOPHEROL;

ARTICLE; BRAZIL; CHEMISTRY; COFFEE; FOOD CONTAMINATION; MAIZE; PLANT SEED;

BIOLOGICAL MARKERS; BRAZIL; COFFEA; FOOD CONTAMINATION; GAMMA-TOCOPHEROL; SEEDS; ZEA MAYS;

COFFEA ARABICA; ZEA MAYS;

EID: 34547797556     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf070967n     Document Type: Article

References (26)

1. Assad, E. D.; Eyji Sano, E.; Rodrigues da Cunha, S. A.; Simões Correa, T. B.; Rodrigues, H. R. Identificação de impurezas e misturas em pó de café por meio de comportamento espectral e análise de imagens digitais. Pesqui. Agro. Bras. 2002, 37, 211-216.
2. Reid, L. M.; O'Donnell, C. P.; Downey, G. Recent technological advances for the determination of food authenticity. Trends Food Sci. Technol. 2006, 17, 344-352.
3. Sano, E. E.; Assad, E. D.; Cunha, S. A. R. Quantifying adulteration in roast coffee powders by digital image processing. J. Food Qual. 2003, 26, 123-134.
4. Fontes, A. S.; Bento, A. C.; Baesso, M. L.; Miranda, L. C. M. Thermal lens and pH measurements in pure and adulterated brewed coffee. Instrum. Sci. Technol. 2006, 34, 163-181.
5. Briandet, R.; Kemsley, E. K.; Wilson, R. H. Approaches to adulteration detection in instant coffees using infrared spectroscopy and chemometrics. J. Sci. Food Agric. 1996, 71, 359-366.
6. Schreyer, S. K.; Mikkelsen, S. R. Chemometric analysis of square wave voltammograms for classification and quantitation of untreated beverage samples. Sens. Actuators, B 2003, 71, 147-153.
7. Smith, S. D. Coffee, microscopy, and the Lancet's Analytical Sanitary Commission. Soc. Hist. Med. 2001, 14, 171-197.
8. Prodolliet, J.; Bruelhart, M.; Lador, F.; Martinez, C.; Obert, L.; Blanc, M. B.; Parchet, J. M. Determination of free and total carbohydrate profile in soluble coffee. J. AOAC Int. 1995, 78, 749-761.
9. Frega, N.; Bocci, F.; Lercker, G. Determinazione del caffé Robusta nelle miscele commerciali con l'Arabica. Ind. Aliment. 1995, 34, 705-708.
10. Carrera, F.; León-Camacho, M.; Pablos, F.; González, A. G. Authentication of green coffee varieties according to their sterolic profile. Anal. Chim. Acta 1998, 370, 131-139.
11. Valdenebro, M. S.; León-Camacho, M.; Pablos, F.; González, A. G.; Martín, M. J. Determination of the arabica/robusta composition of roasted coffee according to their sterolic content. Analyst 1999, 124, 999-1002.
12. Bicchi, C. P.; Ombretta, M. P.; Pellegrino, G.; Vanni, A. C. Characterization of roasted coffee and coffee beverages by solid phase microextraction-gas chromatography and principal component analysis. J. Agric. Food Chem. 1997, 45, 4680-4686.
13. Martín, M. J.; Pablos, F.; González, A. G. Characterization of arabica and robusta roasted coffee varieties and mixture resolution according to their metal content. Food Chem. 1998, 66, 365-370.
14. Martín, M. J.; Pablos, F.; González, A. G. Discrimination between arabica and robusta green coffee varieties according to their chemical composition. Talanta 1998, 46, 1259-1264.
15. Martín, M. J.; Pablos, F.; González, A. G.; Valdenebro, M. S.; León-Camacho, M. Fatty acid profiles as discriminant parameters for coffee varieties differentiation. Talanta 2001, 54, 291-297.
16. Alves, M. R.; Casal, S.; Oliveira, M. B. P. P.; Ferreira, M. A. Contribution of FA profile obtained by high-resolution GC/chemometric techniques to the authenticity of green and roasted coffee varieties. J. Am. Oil Chem. Soc. 2003, 80, 511-517.
17. González, A. G.; Pablos, F.; Martín, M. J.; León-Camacho, M.; Valdenebro, M. S. HPLC analysis of tocopherols and triglycerides in coffee and their use as authentication parameters. Food Chem. 2001, 73, 93-101.
18. Casal, S.; Alves, A. R.; Mendes, E.; Oliveira, M. B. P. P.; Ferreira, M. A. Discrimination between arabica and robusta coffee species on the basis of their amino acid enantiomers. J. Agric. Food Chem. 2003, 51, 6495-6501.
19. AOCS. Determination of tocopherols and tocotrienols in vegetable oils and fats by HPLC. Official Method Ce 8-89. In Official Methods and Recommended Practices of the AOCS, 5th ed.; American Oil Chemists' Society Press: Champaign, IL, 1997.
20. Buffo, R. A.; Cardelli-Freirem, C. Coffee flavour: An overview. Flavour Fragrance J. 2004, 19, 99-104.
21. Folstar, P.; van der Plas, H. C.; Pilnik, W.; de Heus, J. G. Tocopherols in the unsaponifiable matter of coffee bean oil. J. Agric. Food Chem. 1977, 25, 283-285.
22. Ogawa, M.; Kamiya, C.; Iida, Y. Content of tocopherols in coffee beans, coffee infustions, and instant coffee. Nippon Shokuhin Kogyo Gakkaishi 1989, 36, 490-494.
23. Aoyama, M.; Maruyama, T.; Kanematsu, H.; Niiya, I.; Tsukamoto, M.; Tokairin, S.; Matsumoto, T. Studies on the improvement of antioxidant effect of tocopherols. XVII. Synergistic effect of extracted components from coffee beans. Yukagaku 1988, 37, 606-612.
24. Moreau, R. A.; Hicks, K. B. The composition of corn oil obtained by the alcohol extraction of ground corn. J. Am. Oil Chem. Soc. 2005, 82, 809-815.
25. Gunstone, F. D.; Harwood, J. L.; Padley, F. B. Major vegetable fats. In The Lipid Handbook, 1st ed.; Gunstone, F. D., Harwood, J. L., Padley, F. B., Eds.; Chapman Hall: New York, 1986; pp 55-112.
26. Kamal-Eldin, A. Effect of fatty acids and tocopherols on the oxidative stability of vegetable oils. Eur. J. Lipid Sci. Technol. 2006, 108, 1051-1061.