Preprint Article Version 1 Preserved in Portico This version is not peer-reviewed

Validation of a Quantitative Proton Nuclear Magnetic Resonance Spectroscopic Screening Method for Coffee Quality and Authenticity (NMR Coffee Screener)

Alex O. Okaru
ORCID logo ,
Andreas Scharinger
,
Tabata Rajcic de Rezende
,
Jan Teipel
,
Thomas Kuballa
,
Stephan G. Walch
,
Dirk W. Lachenmeier
* ORCID logo
Version 1 : Received: 29 November 2019 / Approved: 30 November 2019 / Online: 30 November 2019 (10:20:17 CET)

A peer-reviewed article of this Preprint also exists.

Okaru, A.O.; Scharinger, A.; Rajcic de Rezende, T.; Teipel, J.; Kuballa, T.; Walch, S.G.; Lachenmeier, D.W. Validation of a Quantitative Proton Nuclear Magnetic Resonance Spectroscopic Screening Method for Coffee Quality and Authenticity (NMR Coffee Screener). Foods 2020, 9, 47. Okaru, A.O.; Scharinger, A.; Rajcic de Rezende, T.; Teipel, J.; Kuballa, T.; Walch, S.G.; Lachenmeier, D.W. Validation of a Quantitative Proton Nuclear Magnetic Resonance Spectroscopic Screening Method for Coffee Quality and Authenticity (NMR Coffee Screener). Foods 2020, 9, 47.

Abstract

Monitoring coffee quality as a means of detecting and preventing economically motivated fraud is an important aspect of international commerce today. Therefore, there is a compelling need for rapid high throughput validated analytical techniques such as quantitative proton NMR spectroscopy for screening and authenticity testing. For this reason, we sought to validate an NMR spectroscopic method for routine screening of coffee for quality and authenticity. A factorial experimental design was used to investigate the influence of NMR device, extraction time and nature of coffee on the content of caffeine, 16-O-methylcafestol (OMC), kahweol, furfuryl alcohol and 5-hydroxymethylfurfural (HMF) in coffee. The method was successfully validated for specificity, selectivity, sensitivity and linearity of detector response. The proposed method produced satisfactory precision for all analytes in roasted coffee, except for kahweol in canephora (robusta) coffee. The proposed validated method may be used for routine screening of roasted coffee for quality and authenticity control, as its applicability was demonstrated during the recent OPSON VIII Europol-Interpol operation on coffee fraud control.

Keywords

caffeine; 16-O-methylcafestol; kahweol; furfuryl alcohol; tetramethylsilan (TMS); magnetic resonance spectroscopy; validation studies

Subject

Chemistry and Materials Science, Food Chemistry

Copyright: 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.

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