Cargando…

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

This work reports a new screening protocol for addressing issues of coffee authenticity using low-field (60 MHz) bench-top (1)H 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-meth...

Descripción completa

Detalles Bibliográficos
Autores principales:	Defernez, Marianne, Wren, Ella, Watson, Andrew D., Gunning, Yvonne, Colquhoun, Ian J., Le Gall, Gwénaëlle, Williamson, David, Kemsley, E. Kate
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Elsevier Applied Science Publishers 2017
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5055110/ https://www.ncbi.nlm.nih.gov/pubmed/27596398 http://dx.doi.org/10.1016/j.foodchem.2016.08.028

Ejemplares similares

16-O-methylcafestol is present in ground roast Arabica coffees: Implications for authenticity testing
por: Gunning, Yvonne, et al.
Publicado: (2018)

Benchtop (60 MHz) proton NMR spectroscopy for quantification of 16-O-methylcafestol in lipophilic extracts of ground roast coffee
por: Gunning, Y., et al.
Publicado: (2023)

Assessing the Levels of Robusta and Arabica in Roasted Ground Coffee Using NIR Hyperspectral Imaging and FTIR Spectroscopy
por: Sahachairungrueng, Woranitta, et al.
Publicado: (2022)

Effect of mild roasting on Arabica and Robusta coffee beans contamination with polycyclic aromatic hydrocarbons
por: Ciecierska, Marta, et al.
Publicado: (2018)

Variability of single bean coffee volatile compounds of Arabica and robusta roasted coffees analysed by SPME-GC-MS
por: Caporaso, Nicola, et al.
Publicado: (2018)

Near-Infrared Spectroscopy Applied to the Detection of Multiple Adulterants in Roasted and Ground Arabica Coffee
por: de Carvalho Couto, Cinthia, et al.
Publicado: (2021)

Characterization of Arabica and Robusta Coffees by Ion Mobility Sum Spectrum
por: Piotr Konieczka, Paweł, et al.
Publicado: (2020)

The use of multispectral imaging for the discrimination of Arabica and Robusta coffee beans
por: Mihailova, Alina, et al.
Publicado: (2022)

NIRS and Aquaphotomics Trace Robusta-to-Arabica Ratio in Liquid Coffee Blends
por: Aouadi, Balkis, et al.
Publicado: (2022)

Changes of polyphenols and antioxidants of arabica coffee varieties during roasting
por: Mestanza, Marilu, et al.
Publicado: (2023)

Personal Exposure to Dust and Endotoxin in Robusta and Arabica Coffee Processing Factories in Tanzania
por: Sakwari, Gloria, et al.
Publicado: (2013)

Temperature contributes to host specialization of coffee wilt disease (Fusarium xylarioides) on arabica and robusta coffee crops
por: Zhang, Xiuhan, et al.
Publicado: (2023)

Volatile Compounds in Green and Roasted Arabica Specialty Coffee: Discrimination of Origins, Post-Harvesting Processes, and Roasting Level
por: Vezzulli, Fosca, et al.
Publicado: (2023)

Levels of Antioxidant Activity and Fluoride Content in Coffee Infusions of Arabica, Robusta and Green Coffee Beans in According to their Brewing Methods
por: Wolska, J., et al.
Publicado: (2017)

Antioxidant and Neuronal Cell Protective Effects of Columbia Arabica Coffee with Different Roasting Conditions
por: Jeong, Ji Hee, et al.
Publicado: (2013)

Stable Radical Content and Anti-Radical Activity of Roasted Arabica Coffee: From In-Tact Bean to Coffee Brew
por: Troup, Gordon J., et al.
Publicado: (2015)

Biodiesel and activated carbon from arabica spent coffee grounds
por: Kusuma, Jefry, et al.
Publicado: (2023)

Prevalence of toxigenic fungi and mycotoxins in Arabic coffee (Coffea arabica): Protective role of traditional coffee roasting, brewing and bacterial volatiles
por: Al Attiya, Wadha, et al.
Publicado: (2021)

High‐throughput screening of argan oil composition and authenticity using benchtop (1)H NMR
por: Gunning, Yvonne, et al.
Publicado: (2020)

60 MHz (1)H NMR spectroscopy for the analysis of edible oils()
por: Parker, T., et al.
Publicado: (2014)

Differential regulation of caffeine metabolism in Coffeaarabica (Arabica) and Coffea canephora (Robusta)
por: Perrois, Charlène, et al.
Publicado: (2014)

Authentication of beef versus horse meat using 60 MHz (1)H NMR spectroscopy
por: Jakes, W., et al.
Publicado: (2015)

Efficacy of Arabica Versus Robusta Coffee in Improving Weight, Insulin Resistance, and Liver Steatosis in a Rat Model of Type-2 Diabetes
por: Shokouh, Pedram, et al.
Publicado: (2019)

Metabolomics Combined with Sensory Analysis Reveals the Impact of Different Extraction Methods on Coffee Beverages from Coffea arabica and Coffea canephora var. Robusta
por: Vezzulli, Fosca, et al.
Publicado: (2022)

Detection and Differentiation of Volatile Compound Profiles in Roasted Coffee Arabica Beans from Different Countries Using an Electronic Nose and GC-MS
por: Marek, Gancarz, et al.
Publicado: (2020)

Detection of Markers in Green Beans and Roasted Beans of Kalosi-Enrekang Arabica Coffee with Different Postharvest Processing Using LC-MS/MS
por: Yulianti, Yulianti, et al.
Publicado: (2023)

The Effect of Brewing Process Parameters on Antioxidant Activity and Caffeine Content in Infusions of Roasted and Unroasted Arabica Coffee Beans Originated from Different Countries
por: Muzykiewicz-Szymańska, Anna, et al.
Publicado: (2021)

Birds and beans: Comparing avian richness and endemism in arabica and robusta agroforests in India’s Western Ghats
por: Chang, Charlotte H., et al.
Publicado: (2018)

Arabica coffee leaf images dataset for coffee leaf disease detection and classification
por: Jepkoech, Jennifer, et al.
Publicado: (2021)

Medium Roasting and Brewing Methods Differentially Modulate Global Metabolites, Lipids, Biogenic Amines, Minerals, and Antioxidant Capacity of Hawai‘i-Grown Coffee (Coffea arabica)
por: Nerurkar, Pratibha V., et al.
Publicado: (2023)

Equine poisoning by coffee husk (Coffea arabica L.)
por: Delfiol, Diego Jose Z, et al.
Publicado: (2012)

Quantification of Corn Adulteration in Wet and Dry-Processed Peaberry Ground Roasted Coffees by UV–Vis Spectroscopy and Chemometrics
por: Yulia, Meinilwita, et al.
Publicado: (2021)

Genetic Diversity of Arabica Coffee (Coffea arabica L.) in Nicaragua as Estimated by Simple Sequence Repeat Markers
por: Geleta, Mulatu, et al.
Publicado: (2012)

The Impact of Climate Change on Indigenous Arabica Coffee (Coffea arabica): Predicting Future Trends and Identifying Priorities
por: Davis, Aaron P., et al.
Publicado: (2012)

Modifying Robusta coffee aroma by green bean chemical pre-treatment
por: Liu, Chujiao, et al.
Publicado: (2019)

Author Correction: Birds and beans: Comparing avian richness and endemism in arabica and robusta agroforests in India’s Western Ghats
por: Chang, Charlotte H., et al.
Publicado: (2018)

Prediction of coffee aroma from single roasted coffee beans by hyperspectral imaging
por: Caporaso, Nicola, et al.
Publicado: (2022)

The effect of bean origin and temperature on grinding roasted coffee
por: Uman, Erol, et al.
Publicado: (2016)

Impact of roasting on the phenolic and volatile compounds in coffee beans
por: Wu, Hanjing, et al.
Publicado: (2022)

Thermal Contaminants in Coffee Induced by Roasting: A Review
por: da Costa, David Silva, et al.
Publicado: (2023)

Cannot write session to /tmp/vufind_sessions/sess_sad9lh2bedam0r7vk496i13ckr