2026-04-17T12:23:30Zhttps://recercat.cat/oai/request

oai:recercat.cat:2445/1766892025-12-04T19:36:22Zcom_2072_1057col_2072_478813col_2072_478917

00925njm 22002777a 4500 dc Núñez, Nerea author Saurina, Javier author Núñez Burcio, Oscar author 2021-04-26T09:25:13Z 2021-04-26T09:25:13Z 2021-04-12 2021-04-26T09:25:13Z Coffee, one of the most popular drinks around the world, is also one of the beverages most sus-ceptible of being adulterated. Untargeted high-performance liquid chromatography with ultra-violet and fluorescence detection (HPLC-UV-FLD) fingerprinting strategies in combination with chemometrics were employed for the authenticity assessment and fraud quantitation of adulter-ated coffees involving three different and common adulterants: chicory, barley and flours. The methodologies were applied after a solid-liquid extraction procedure with a methanol:water 50:50 (v/v) solution as extracting solvent. Chromatographic fingerprints were obtained using a Kinetex® C18 reversed-phase column under gradient elution conditions using 0.1% formic acid aqueous solution and methanol as mobile phase components. The obtained coffee and adulter-ants extract HPLC-UV-FLD fingerprints were evaluated by partial least squares regres-sion-discriminants analysis (PLS-DA) resulting to be excellent chemical descriptors for sample discrimination. 100% classification rates for both PLS-DA calibration and prediction models were obtained. Besides, Arabica and Robusta coffee samples were adulterated with chicory, bar-ley and flours, and the obtained HPLC-UV-FLD fingerprints subjected to partial least squares (PLS) regression, demonstrating the feasibility of the proposed methodologies to assess coffee authenticity and to quantify adulteration levels (down to 15%), showing both calibration and prediction errors below 1.3% and 2.4%, respectively. Qualitat dels aliments Cafè (Beguda) Alteració d'aliments Quimiometria Food quality Coffee drink Food spoilage Chemometrics Authenticity assessment and fraud quantitation of coffee adulterated with chicory, barley and blours by untargeted HPLC-UV-FLD fingerprinting and chemometrics