ICP OES combined with chemometric tools to differentiate green coffee beans in special or traditional

IF 3 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

European Food Research and Technology Pub Date : 2025-02-13 DOI:10.1007/s00217-025-04664-7

Winston Pinheiro Claro Gomes, Gustavo Maximiano Alves, Fernanda C. O. L. Martins, Wanessa R. Melchert

{"title":"ICP OES combined with chemometric tools to differentiate green coffee beans in special or traditional","authors":"Winston Pinheiro Claro Gomes, Gustavo Maximiano Alves, Fernanda C. O. L. Martins, Wanessa R. Melchert","doi":"10.1007/s00217-025-04664-7","DOIUrl":null,"url":null,"abstract":"<div><p>Minerals were determined in green coffee beans using an inductively coupled plasma atomic emission spectroscopy (ICP OES). Sodium, magnesium, potassium, phosphorus, calcium, manganese, iron, copper, and zinc were quantified in 10 samples of specialty coffees and 8 of traditional coffees. It employed the two types of dry digestion (<i>in natura</i> and or extract of samples obtained by the cupping protocol). The ANOVA and Tukey’s tests were applied in the obtained results with a confidence interval of 95% (α < 0.05), and Principal Component Analysis (PCA) was used to evaluate the differentiation between the types of coffee. The PCA allowed the differentiation between special and traditional green coffee beans and an understanding of the attributes (potassium, iron, and copper) that influenced the differentiation between the classifications. Therefore, special and traditional green coffee beans can be differentiated using ICP OES in special and traditional dry digestion methods.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"251 5","pages":"735 - 746"},"PeriodicalIF":3.0000,"publicationDate":"2025-02-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"European Food Research and Technology","FirstCategoryId":"97","ListUrlMain":"https://link.springer.com/article/10.1007/s00217-025-04664-7","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 0

Abstract

Minerals were determined in green coffee beans using an inductively coupled plasma atomic emission spectroscopy (ICP OES). Sodium, magnesium, potassium, phosphorus, calcium, manganese, iron, copper, and zinc were quantified in 10 samples of specialty coffees and 8 of traditional coffees. It employed the two types of dry digestion (in natura and or extract of samples obtained by the cupping protocol). The ANOVA and Tukey’s tests were applied in the obtained results with a confidence interval of 95% (α < 0.05), and Principal Component Analysis (PCA) was used to evaluate the differentiation between the types of coffee. The PCA allowed the differentiation between special and traditional green coffee beans and an understanding of the attributes (potassium, iron, and copper) that influenced the differentiation between the classifications. Therefore, special and traditional green coffee beans can be differentiated using ICP OES in special and traditional dry digestion methods.

查看原文本刊更多论文

ICP OES结合化学计量工具区分特殊或传统的生咖啡豆

采用电感耦合等离子体原子发射光谱法（ICP OES）测定了绿咖啡豆中的矿物质。对10种精品咖啡和8种传统咖啡样品中的钠、镁、钾、磷、钙、锰、铁、铜和锌进行了定量分析。它采用两种类型的干法消化（自然和/或提取通过拔罐方案获得的样品）。所得结果采用方差分析（ANOVA）和Tukey’s检验，置信区间为95% (α < 0.05)，主成分分析（PCA）评价咖啡种类之间的差异。PCA允许区分特殊和传统的绿咖啡豆，并了解影响分类区分的属性（钾，铁和铜）。因此，在特殊和传统的干消化方法中，ICP OES可以区分特殊和传统的生咖啡豆。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

European Food Research and Technology 工程技术-食品科技

CiteScore

6.60

自引率

3.00%

发文量

232

审稿时长

2.0 months

期刊介绍： The journal European Food Research and Technology publishes state-of-the-art research papers and review articles on fundamental and applied food research. The journal''s mission is the fast publication of high quality papers on front-line research, newest techniques and on developing trends in the following sections: -chemistry and biochemistry- technology and molecular biotechnology- nutritional chemistry and toxicology- analytical and sensory methodologies- food physics. Out of the scope of the journal are: - contributions which are not of international interest or do not have a substantial impact on food sciences, - submissions which comprise merely data collections, based on the use of routine analytical or bacteriological methods, - contributions reporting biological or functional effects without profound chemical and/or physical structure characterization of the compound(s) under research.