Table of Contents Author Guidelines Submit a Manuscript
Table of Contents Alerts

To receive news and publication updates for Journal of Analytical Methods in Chemistry, enter your email address in the box below.

Journal of Analytical Methods in Chemistry
Volume 2016, Article ID 7482620, 7 pages
http://dx.doi.org/10.1155/2016/7482620
Research Article

Authentication of Coffea arabica according to Triacylglycerol Stereospecific Composition

L. Cossignani, D. Montesano, M. S. Simonetti, and F. Blasi

Department of Pharmaceutical Sciences, Section of Food Science and Nutrition, University of Perugia, Via San Costanzo, 06126 Perugia, Italy

Received 17 May 2016; Accepted 3 July 2016

Academic Editor: Boryana M. Nikolova-Damyanova

Copyright © 2016 L. Cossignani et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Linked References

  1. L. R. Batista, S. M. Chalfoun de Souza, C. F. Silva e Batista, and R. F. Schwan, “Coffee: types and production,” in Reference Module in Food Science-Encyclopedia of Food and Health, pp. 244–251, 2016. View at Google Scholar
  2. T. K. Lim, “Coffea arabica,” in Edible Medicinal and Non-Medicinal Plants: Volume 5, Fruits, pp. 614–679, Springer Science + Business Media, 2013. View at Publisher · View at Google Scholar
  3. T. K. Lim, “Coffea canephora,” in Edible Medicinal and Non-Medicinal Plants: Volume 5, Fruits, pp. 680–709, Springer Science + Business Media, 2013. View at Publisher · View at Google Scholar
  4. F. Wei and M. Tanokura, “Chemical changes in the components of coffee beans during roasting,” in Coffee in Health and Disease Prevention, V. R. Preedy, Ed., chapter 10, pp. 83–91, Academic Press, London, UK, 2015. View at Google Scholar
  5. A. M. Pustjens, Y. Weesepoel, and S. M. van Ruth, “Food fraud and authenticity: emerging issues and future trends,” in Innovation and Future Trends in Food Manufacturing and Supply Chain Technologies, C. E. Leadley, Ed., pp. 3–20, Elsevier, Cambridge, UK, 2016. View at Google Scholar
  6. R. C. E. Dias and M. de Benassi, “Discrimination between arabica and robusta coffees using hydrosoluble compounds: is the efficiency of the parameters dependent on the roast degree?” Beverages, vol. 1, no. 3, pp. 127–139, 2015. View at Publisher · View at Google Scholar
  7. S. Casal, M. R. Alves, E. Mendes, M. B. P. P. Oliveira, and M. A. Ferreira, “Discrimination between arabica and robusta coffee species on the basis of their amino acid enantiomers,” Journal of Agricultural and Food Chemistry, vol. 51, no. 22, pp. 6495–6501, 2003. View at Publisher · View at Google Scholar · View at Scopus
  8. A. Farah, T. De Paulis, L. C. Trugo, and P. R. Martin, “Effect of roasting on the formation of chlorogenic acid lactones in coffee,” Journal of Agricultural and Food Chemistry, vol. 53, no. 5, pp. 1505–1513, 2005. View at Publisher · View at Google Scholar · View at Scopus
  9. P. B. Andrade, R. Leitão, R. M. Seabra, M. B. Oliveira, and M. A. Ferreira, “3,4-Dimethoxycinnamic acid levels as a tool for differentiation of Coffea canephora var. robusta and Coffea arabica,” Food Chemistry, vol. 61, no. 4, pp. 511–514, 1998. View at Publisher · View at Google Scholar · View at Scopus
  10. W. J. Rogers, S. Michaux, M. Bastin, and P. Bucheli, “Changes to the content of sugars, sugar alcohols, myo-inositol, carboxylic acids and inorganic anions in developing grains from different varieties of Robusta (Coffea canephora) and Arabica (C. arabica) coffees,” Plant Science, vol. 149, no. 2, pp. 115–123, 1999. View at Publisher · View at Google Scholar · View at Scopus
  11. M. J. Martín, F. Pablos, and A. G. González, “Characterization of arabica and robusta roasted coffee varieties and mixture resolution according to their metal content,” Food Chemistry, vol. 66, no. 3, pp. 365–370, 1999. View at Publisher · View at Google Scholar · View at Scopus
  12. L. Servillo, A. Giovane, R. Casale et al., “Homostachydrine (pipecolic acid betaine) as authentication marker of roasted blends of Coffea arabica and Coffea canephora (Robusta) beans,” Food Chemistry, vol. 205, pp. 52–57, 2016. View at Publisher · View at Google Scholar
  13. F. Carrera, M. León-Camacho, F. Pablos, and A. G. González, “Authentication of green coffee varieties according to their sterolic profile,” Analytica Chimica Acta, vol. 370, no. 2-3, pp. 131–139, 1998. View at Publisher · View at Google Scholar · View at Scopus
  14. M. S. Valdenebro, M. León-Camacho, F. Pablos, A. G. González, and M. J. Martín, “Determination of the arabica/robusta composition of roasted coffee according to their sterolic content,” Analyst, vol. 124, no. 7, pp. 999–1002, 1999. View at Publisher · View at Google Scholar · View at Scopus
  15. A. G. González, F. Pablos, M. J. Martín, M. León-Camacho, and M. S. Valdenebro, “HPLC analysis of tocopherols and triglycerides in coffee and their use as authentication parameters,” Food Chemistry, vol. 73, no. 1, pp. 93–101, 2001. View at Publisher · View at Google Scholar · View at Scopus
  16. R. C. Alves, S. Casal, M. R. Alves, and M. B. Oliveira, “Discrimination between arabica and robusta coffee species on the basis of their tocopherol profiles,” Food Chemistry, vol. 114, no. 1, pp. 295–299, 2009. View at Publisher · View at Google Scholar · View at Scopus
  17. P. Górnaś, A. Siger, I. Pugajeva, J. Czubinski, A. Waśkiewicz, and K. Polewski, “New insights regarding tocopherols in Arabica and Robusta species coffee beans: RP-UPLC-ESI/MSn and NP-HPLC/FLD study,” Journal of Food Composition and Analysis, vol. 36, no. 1-2, pp. 117–123, 2014. View at Publisher · View at Google Scholar · View at Scopus
  18. N. Frega, F. Bocci, and G. Lercker, “High resolution gas chromatographic method for determination of Robusta coffee in commercial blends,” Journal of High Resolution Chromatography, vol. 17, no. 5, pp. 303–307, 1994. View at Publisher · View at Google Scholar
  19. D. Pacetti, E. Boselli, M. Balzano, and N. G. Frega, “Authentication of Italian Espresso coffee blends through the GC peak ratio between kahweol and 16-O-methylcafestol,” Food Chemistry, vol. 135, no. 3, pp. 1569–1574, 2012. View at Publisher · View at Google Scholar · View at Scopus
  20. E. Schievano, C. Finotello, E. De Angelis, S. Mammi, and L. Navarini, “Rapid authentication of coffee blends and quantification of 16-O-methylcafestol in roasted coffee beans by nuclear magnetic resonance,” Journal of Agricultural and Food Chemistry, vol. 62, no. 51, pp. 12309–12314, 2014. View at Publisher · View at Google Scholar · View at Scopus
  21. M. J. Martín, F. Pablos, A. G. González, M. S. Valdenebro, and M. León-Camacho, “Fatty acid profiles as discriminant parameters for coffee varieties differentiation,” Talanta, vol. 54, no. 2, pp. 291–297, 2001. View at Publisher · View at Google Scholar · View at Scopus
  22. M. R. Alves, S. Casal, M. B. P. P. Oliveira, and M. A. Ferreira, “Contribution of FA profile obtained by high-resolution GC/chemometric techniques to the authenticity of green and roasted coffee varieties,” Journal of the American Oil Chemists' Society, vol. 80, no. 6, pp. 511–517, 2003. View at Publisher · View at Google Scholar · View at Scopus
  23. R. Romano, A. Santini, L. Le Grottaglie, N. Manzo, A. Visconti, and A. Ritieni, “Identification markers based on fatty acid composition to differentiate between roasted Arabica and Canephora (Robusta) coffee varieties in mixtures,” Journal of Food Composition and Analysis, vol. 35, no. 1, pp. 1–9, 2014. View at Publisher · View at Google Scholar · View at Scopus
  24. Y. B. Monakhova, W. Ruge, T. Kuballa et al., “Rapid approach to identify the presence of Arabica and Robusta species in coffee using 1H NMR spectroscopy,” Food Chemistry, vol. 182, pp. 178–184, 2015. View at Publisher · View at Google Scholar · View at Scopus
  25. E. Bertone, A. Venturello, A. Giraudo, G. Pellegrino, and F. Geobaldo, “Simultaneous determination by NIR spectroscopy of the roasting degree and Arabica/Robusta ratio in roasted and ground coffee,” Food Control, vol. 59, pp. 683–689, 2016. View at Publisher · View at Google Scholar
  26. L. R. Cagliani, G. Pellegrino, G. Giugno, and R. Consonni, “Quantification of Coffea arabica and Coffea canephora var. robusta in roasted and ground coffee blends,” Talanta, vol. 106, pp. 169–173, 2013. View at Publisher · View at Google Scholar · View at Scopus
  27. Official Methods of Analysis of the Association of Official Analytical Chemists, “Cacao bean and its products,” Procedure 13.032-13.033, chapter no. 13, 1984. View at Google Scholar
  28. F. Blasi, D. Montesano, M. De Angelis et al., “Results of stereospecific analysis of triacylglycerol fraction from donkey, cow, ewe, goat and buffalo milk,” Journal of Food Composition and Analysis, vol. 21, no. 1, pp. 1–7, 2008. View at Publisher · View at Google Scholar · View at Scopus
  29. M. S. Simonetti, F. Damiani, L. Gabrielli et al., “Characterization of triacylglycerols in Arbutus unedo L. seeds,” Italian Journal of Food Science, vol. 20, no. 1, pp. 49–56, 2008. View at Google Scholar · View at Scopus
  30. NGD (Nome Italiane per il Controllo dei Grassi e Derivati), Method C 46, Stazione Sperimentale per le Industrie degli Olii e dei Grassi, Milano, Italy, 1989.
  31. W. W. Christie, Lipid Analysis, The Oily Press, Bridgwater, UK, 3rd edition, 2003.
  32. B. Nikolova-Damyanova, R. Velikova, and G. N. Jham, “Lipid classes, fatty acid composition and triacylglycerol molecular species in crude coffee beans harvested in Brazil,” Food Research International, vol. 31, no. 6-7, pp. 479–486, 1998. View at Publisher · View at Google Scholar · View at Scopus
  33. G. N. Jham, B. Nikolova-Damyavova, M. Viera, R. Natalino, and A. C. Rodrigues, “Determination of the triacylglycerol composition of coffee beans by reverse-phase high-performance liquid chromatography,” Phytochemical Analysis, vol. 14, no. 5, pp. 310–314, 2003. View at Publisher · View at Google Scholar · View at Scopus
  34. L. Cossignani, F. Santinelli, M. Rosi, M. S. Simonetti, F. Valfré, and P. Damiani, “Incorporation of n-3 PUFA into egg yolk lipids. II: structural analysis of triacylglycerols, phosphatidylcholines and phosphatidylethanolamines,” Italian Journal of Food Science, vol. 6, no. 3, pp. 293–305, 1994. View at Google Scholar
  35. P. Damiani, M. Rosi, M. Castellini, F. Santinelli, L. Cossignani, and M. S. Simonetti, “Stereospecific analysis of triacylglycerols by an enzymatic procedure using a new sn-1,2-Diacylglycerol Kinase preparation. Application to olive and sunflower oils,” Italian Journal of Food Science, vol. 6, no. 1, pp. 113–122, 1994. View at Google Scholar
  36. K. Speer and I. Kölling-Speer, “The lipid fraction of the coffee bean,” Brazilian Journal of Plant Physiology, vol. 18, no. 1, pp. 201–216, 2006. View at Publisher · View at Google Scholar · View at Scopus
  37. A. T. Toci, V. J. M. F. Neto, A. G. Torres, and A. Farah, “Changes in triacylglycerols and free fatty acids composition during storage of roasted coffee,” LWT—Food Science and Technology, vol. 50, no. 2, pp. 581–590, 2013. View at Publisher · View at Google Scholar · View at Scopus
  38. F. B. Padley, F. D. Gunstone, and J. L. Harwood, “Occurrence and characteristics of oils and fats,” in The Lipid Handbook, F. D. Gunstone, J. L. Harwood, and F. B. Padley, Eds., vol. 2, pp. 47–223, Chapman & Hall, London, UK, 1994. View at Google Scholar
  39. P. Folstar, “Lipids,” in Coffee Chemistry, R. Macrae, Ed., pp. 203–222, Elsevier Applied Science, London, UK, 1985. View at Google Scholar
  40. L. Cossignani, F. Blasi, A. Bosi et al., “Detection of cow milk in donkey milk by chemometric procedures on triacylglycerol stereospecific analysis results,” Journal of Dairy Research, vol. 78, no. 3, pp. 335–342, 2011. View at Publisher · View at Google Scholar · View at Scopus
  41. P. Damiani, L. Cossignani, M. S. Simonetti, B. Campisi, L. Favretto, and L. Gabrielli Favretto, “Stereospecific analysis of the triacylglycerol fraction and linear discriminant analysis in a climatic differentiation of Umbrian extravirgin olive oils,” Journal of Chromatography A, vol. 758, no. 1, pp. 109–116, 1997. View at Publisher · View at Google Scholar
  42. L. Gabrielli Favretto, B. Campisi, L. Favretto, M. S. Simonetti, L. Cossignani, and P. Damiani, “Cross-validation in linear discriminant analysis of triacylglycerol structural data from Istrian olive oils,” Journal of AOAC International, vol. 82, no. 6, pp. 1489–1494, 1999. View at Google Scholar · View at Scopus
  43. P. A. Lachenbruch and M. Goldstein, “Discriminant analysis,” Biometrics—Perspectives in Biometry, vol. 35, no. 1, pp. 69–85, 1979. View at Google Scholar