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Development of Detection Method Offood Adulterants in Highly-Consumed Coffee
Coffee is one of the most popular beverages all over the world. As the great demand of this product, adulteration coffee are distributed in market mixing fraud materials such as soybean, coffee husk, wheat, rice, corn, malt and barley. But there are no analytical methods for detecting the adulterated coffee. Monosaccharides(mannose, rhamnose, glucose, galactose, xylose, arabinose), trigonelline, nicotinic acid as representative components of coffees can be used as chemical indices to qualitatively and quantitatively assess coffee authenticity. This study carried out on new analytical resources for detection of ground roasted coffee adulteration, investigating model system with roasted soybean, coffee husk, wheat, rice, corn, malt and barley as materials of fraud. It could be concluded that this method was efficient in discriminating different matrixes. Most monosaccharides, trigonelline, nicotinic acids were significant in 5%(w/w) mixed fraud material (p<0.05). These results correspond to monosaccharides, trigonelline, nicotinic acids of pure raw materials, confirming this use as a usefuldetection method of food adulterants in ground roasted coffee.
