The use of fatty acid profile as a potential marker for brazilian coffee (Coffea arabica L.) for corn adulteration

dc.contributor.authorJham, Gulab N.
dc.contributor.authorBerhow, Mark A.
dc.contributor.authorManthey, Linda K.
dc.contributor.authorPalmquist, Deborah A.
dc.contributor.authorVaughn, Steven F.
dc.date.accessioned2022-04-02T13:43:46Z
dc.date.available2022-04-02T13:43:46Z
dc.date.issued2008
dc.description.abstractFatty acid methyl ester (FAME) composition of the coffee (Coffea arabica L.) varieties Catuai, Catucaí, Bourbom, Mundo Novo, Rubí and Topázio known to produce beverage of intermediate, excellent, excellent, intermediate, intermediate and poor quality, respectively, was determined for the first time. Average area % of the FAMEs of the six varieties was: palmitic (38.2), stearic (8.3), oleic (8.6), linoleic (38.5), linolenic (1.6) and arachidic (3.6) acids, respectively. The method was very quick with complete characterization (>99%) of the samples studied being possible in less than 6 min. While these values may provide insights for evaluating the coffee quality, no significant effect (p < 0.05) of coffee variety was found on area % of the FAMEs. In addition, FAMEs of six corn samples, six commercial coffee brands and one commercial coffee sample intentionally contaminated with three levels of corn were compared. Although the linoleic/stearic ratio was significantly different in coffee and corn FAMEs, this probe could not be used a marker to detect corn adulteration in commercial coffees.pt_BR
dc.formatpdfpt_BR
dc.identifier.citationJham, Gulab N. et al. The use of fatty acid profile as a potential marker for brazilian coffee (Coffea arabica L.) for corn adulteration. Journal of the Brazilian Chemical Society, São Paulo, v. 19, n. 8, p. 1462-1467, 2008.pt_BR
dc.identifier.issn1678-4790
dc.identifier.urihttps://doi.org/10.1590/S0103-50532008000800004pt_BR
dc.identifier.urihttp://www.sbicafe.ufv.br/handle/123456789/13418
dc.language.isoenpt_BR
dc.publisherSociedade Brasileira de Químicapt_BR
dc.relation.ispartofseriesJournal of the Brazilian Chemical Society;v.19, n.8, 2008
dc.rightsOpen Accesspt_BR
dc.subjectCoffee qualitypt_BR
dc.subjectFatty acidspt_BR
dc.subjectCornpt_BR
dc.subjectAdulterationpt_BR
dc.subject.classificationCafeicultura::Qualidade de bebidapt_BR
dc.titleThe use of fatty acid profile as a potential marker for brazilian coffee (Coffea arabica L.) for corn adulterationpt_BR
dc.typeArtigopt_BR

Arquivos

Pacote original

Agora exibindo 1 - 1 de 1
Imagem de Miniatura
Nome:
J. Braz. Chem. Soc._v. 19_n. 8_p.1462-1467_2008.pdf
Tamanho:
242.31 KB
Formato:
Adobe Portable Document Format
Descrição:

Licença do pacote

Agora exibindo 1 - 1 de 1
Nenhuma Miniatura Disponível
Nome:
license.txt
Tamanho:
1.71 KB
Formato:
Item-specific license agreed upon to submission
Descrição: