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Fraud investigation in commercial coffee by chromatography

Food Quality and Safety 2018年第3期2卷 121-133页

作者： Víctor de Carvalho Martins ronoel luiz de oliveira godoy Ana Cristina Miranda Senna Gouvêa Manuela Cristina Pessanha de Araujo Santiago Renata Galhardo Borguini Elaine Cristina de oliveira Braga Sidney Pacheco Luzimar da Silva de Mattos do Nascimento departamento de Tecnologia de Alimentos Instituto de TecnologiaUniversidade Federal Rural do Rio de JaneiroCEP 23890-000Seropédica-RJBrazil Laboratório de Cromatografia Líquida Embrapa Agroindústria de AlimentosCEP 23020-470Rio de Janeiro-RJBrazil Centro de Tecnologia Instituto de QuímicaUniversidade Federal do Rio de JaneiroCEP 22290-180Rio de Janeiro-RJBrazil

Coffee is currently the second largest commodity on the world market today,and there is great concern about the quality of the beans exported from producer countries to Europe and *** such as using blends of different species and adding low-cost raw materials,such as chicory,corn,and soybean,impair the sensory and functional characteristics of the drink made from roasted and ground coffee *** is a need to adopt more efficient analytical methods than the microscopy technique currently *** first chromatographic method used to determine fraud was reported in *** method used paper chromatography to differentiate between coffee and chicory based on the free reducing *** of the 1980s,different methods involving high-performance liquid chromatography and gas chromatography were developed in order to demonstrate geographic authenticity,distinction between species,occurrence of adulteration,and the presence of defective beans by determining the monosaccharides,oligosaccharides,tocopherols,fatty acids,volatiles,diterpenes,sterols,and phenolic substances,among *** far as the authors know,there are no papers published in the literature that have compiled such an extensive set of information about these chromatographic methods as *** the last 2 years,there has been a trend to develop analytical methods for ultra-performance liquid chromatography coupled with tandem mass spectrometry to confirm fraud in coffee,due to high sensitivity and selectivity.

关键词： adulteration coffee chromatographic methods carbohydrates volatile substances

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Chemical Quality Indexes of Mullet (<i>Mugil platanus</i>) Stored on Ice

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Food and Nutrition Sciences 2014年第11期5卷 1030-1039页

作者： Sabrina da Costa Silva Andrade Eliane Teixeira Mársico ronoel luiz de oliveira godoy Sidney Pacheco Robson Maia Franco Sérgio Borges Mano Carlos Adam Conte-Junior department of Food Technology UFF Niterói Brazil Embrapa Food Agroindustry Rio de Janeiro Brazil Graduation Program in Veterinary Hygiene and Technological Process of Products of Animal Origin Fluminense Federal University Niterói Brazil

The present study was conducted aiming at establishing chemical quality parameters to assess ice stored mullet (0℃ ± 1℃) through the evaluation of nucleotide (adenosine monophosphate [AMP], inosine [HxR] and hypoxanthine [Hx]) degradation, biogenic amine (histamine [HI], putrescine [PU], cadaverine [CA] and tyramine [TI]) quantification and mesophilic and psychrotrophic bacteria count monitoring. The microbial load of 7 log CFU·g–1 established as maximum acceptable limit was attained after the 20th day of ice storage. IMP concentration declined during the storage period to levels below the detection limit. HxR content increased only up to time T3 and then declined. Hx level increased during all the storage period. CA and HI content increase was not observed, on the other hand, PU and TI contents significantly increased (p ded that IMP and Hx concentrations can be adequate parameters to assess mullet quality under the study conditions. HxR proved to be adequate to evaluate the freshness of mullet in the first days of storage while the amines, PU and TI, can be used to assess loss of quality. Mullet obtained in conditions similar to those of the present study and maintained at 0℃ ± 1℃ can be consumed up to the 20th storage day.

关键词： Quality Parameters Biogenic Amines Nucleotides Hypoxanthine Mugilidae

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