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Article

Validation of a Quantitative Proton Nuclear Magnetic Resonance Spectroscopic Screening Method for Coffee Quality and Authenticity (NMR Coffee Screener)

1
Department of Pharmaceutical Chemistry, University of Nairobi, P.O. Box 19676-00202 Nairobi, Kenya
2
Chemisches und Veterinäruntersuchungsamt (CVUA) Karlsruhe, Weissenburger Straße 3, 76187 Karlsruhe, Germany
*
Author to whom correspondence should be addressed.
Foods 2020, 9(1), 47; https://doi.org/10.3390/foods9010047
Received: 29 November 2019 / Revised: 23 December 2019 / Accepted: 1 January 2020 / Published: 4 January 2020
Monitoring coffee quality as a means of detecting and preventing economically motivated fraud is an important aspect of international commerce today. Therefore, there is a compelling need for rapid high throughput validated analytical techniques such as quantitative proton nuclear magnetic resonance (NMR) spectroscopy for screening and authenticity testing. For this reason, we sought to validate an 1H NMR spectroscopic method for the routine screening of coffee for quality and authenticity. A factorial experimental design was used to investigate the influence of the NMR device, extraction time, and nature of coffee on the content of caffeine, 16-O-methylcafestol (OMC), kahweol, furfuryl alcohol, and 5-hydroxymethylfurfural (HMF) in coffee. The method was successfully validated for specificity, selectivity, sensitivity, and linearity of detector response. The proposed method produced satisfactory precision for all analytes in roasted coffee, except for kahweol in canephora (robusta) coffee. The proposed validated method may be used for routine screening of roasted coffee for quality and authenticity control (i.e., arabica/robusta discrimination), as its applicability was demonstrated during the recent OPSON VIII Europol-Interpol operation on coffee fraud control. View Full-Text
Keywords: caffeine; 16-O-methylcafestol; kahweol; furfuryl alcohol; tetramethylsilane (TMS); magnetic resonance spectroscopy; validation studies caffeine; 16-O-methylcafestol; kahweol; furfuryl alcohol; tetramethylsilane (TMS); magnetic resonance spectroscopy; validation studies
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MDPI and ACS Style

Okaru, A.O.; Scharinger, A.; Rajcic de Rezende, T.; Teipel, J.; Kuballa, T.; Walch, S.G.; Lachenmeier, D.W. Validation of a Quantitative Proton Nuclear Magnetic Resonance Spectroscopic Screening Method for Coffee Quality and Authenticity (NMR Coffee Screener). Foods 2020, 9, 47. https://doi.org/10.3390/foods9010047

AMA Style

Okaru AO, Scharinger A, Rajcic de Rezende T, Teipel J, Kuballa T, Walch SG, Lachenmeier DW. Validation of a Quantitative Proton Nuclear Magnetic Resonance Spectroscopic Screening Method for Coffee Quality and Authenticity (NMR Coffee Screener). Foods. 2020; 9(1):47. https://doi.org/10.3390/foods9010047

Chicago/Turabian Style

Okaru, Alex O., Andreas Scharinger, Tabata Rajcic de Rezende, Jan Teipel, Thomas Kuballa, Stephan G. Walch, and Dirk W. Lachenmeier. 2020. "Validation of a Quantitative Proton Nuclear Magnetic Resonance Spectroscopic Screening Method for Coffee Quality and Authenticity (NMR Coffee Screener)" Foods 9, no. 1: 47. https://doi.org/10.3390/foods9010047

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