%0 Journal Article
%T The use of fatty acid profile as a potential marker for Brazilian coffee (Coffea arabica L.) for corn adulteration
%A Jham
%A Gulab N.
%A Berhow
%A Mark A.
%A Manthey
%A Linda K.
%A Palmquist
%A Deborah A.
%A Vaughn
%A Steven F.
%J Journal of the Brazilian Chemical Society
%D 2008
%I Sociedade Brasileira de Qu¨ªmica, SBQ
%R 10.1590/S0103-50532008000800004
%X fatty acid methyl ester (fame) composition of the coffee (coffea arabica l.) varieties catuai, catuca¨ª, bourbom, mundo novo, rub¨ª and top¨¢zio known to produce beverage of intermediate, excellent, excellent, intermediate, intermediate and poor quality, respectively, was determined for the first time. average area % of the fames of the six varieties was: palmitic (38.2), stearic (8.3), oleic (8.6), linoleic (38.5), linolenic (1.6) and arachidic (3.6) acids, respectively. the method was very quick with complete characterization (>99%) of the samples studied being possible in less than 6 min. while these values may provide insights for evaluating the coffee quality, no significant effect (p < 0.05) of coffee variety was found on area % of the fames. in addition, fames of six corn samples, six commercial coffee brands and one commercial coffee sample intentionally contaminated with three levels of corn were compared. although the linoleic/stearic ratio was significantly different in coffee and corn fames, this probe could not be used a marker to detect corn adulteration in commercial coffees.
%K coffee
%K coffee quality
%K fatty acids
%K corn
%K adulteration.
%U http://www.scielo.br/scielo.php?script=sci_abstract&pid=S0103-50532008000800004&lng=en&nrm=iso&tlng=en