-Tocopherol as a Marker of Brazilian Coffee (Coffea arabica L.) Adulteration by Corn

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• 作者：Gulab N. Jham ; Jill K. Winkler ; Mark A. Berhow ; Steven F. Vaughn
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2007
• 出版时间：July 25, 2007
• 年：2007
• 卷：55
• 期：15
• 页码：5995 - 5999
• 全文大小：54K
• 年卷期：v.55,no.15(July 25, 2007)
• ISSN：1520-5118

文摘

The adulteration of coffee with cereals, coffee twigs, etc. is apparently widespread in Brazil with cornbeing considered the most widely used. No adequate methods are available to detect suchcontamination in commercial coffee. A new method, based on high-performance liquid chromatography(HPLC) tocopherol determination was developed to detect coffee adulteration by corn. Percentagesof -, -, -, and -tocopherol determined by HPLC in six coffee varieties were 29.0, 61.7, 3.3, and6.0, respectively. Similar values were obtained in six popular coffee brands. The percentages of -,-, and -tocopherol in six corn samples were 3.6, 91.3, and 5.1, respectively. These differencescould be applied to detect corn in a pure coffee sample intentionally contaminated with corn with thebest result obtained with -tocopherol. With this methodology, one coffee brand was apparentlyadulterated (8.9%), most likely with corn. Tocopherol fingerprinting offers the potential to detectadulteration.