Determination of the phenolic compounds profile by HPLC applied to the identification of adulteration markers of roasted and ground coffee by adding coffee husks

Determination of the phenolic compounds profile by HPLC applied to the identification of adulteration markers of roasted and ground coffee by adding coffee husks

ABSTRACT Coffee is a beverage that is widely consumed throughout the world, especially in Brazil. Its high market value makes it a prime target for fraud. To combat this fraud, different methods have been developed and improved over the years to detect potential adulterants in coffee and guarantee i...

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Bibliographic Details
Main Authors: Lúcia Hulda de Sena Silva, Luzimar da Silva de Mattos do Nascimento, Manuela Cristina Pessanha de Araújo Santiago, Davy William Hidalgo Chávez, Cinthia de Carvalho Couto, Monalisa Santana Coelho de Jesus, Otniel Freitas-Silva, Sidney Pacheco, Renata Galhardo Borguini
Format: Article
Language:English
Published: Universidade de São Paulo 2024-11-01
Series:Scientia Agricola
Subjects:
Arabica coffee
chemometric methods
flavonoids
food fraud
phenolic acids
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162025000100901&lng=en&tlng=en

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http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162025000100901&lng=en&tlng=en

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