Adulteration in roasted coffee: a comprehensive systematic review of analytical detection approaches

• الحاوية / القاعدة: International Journal of Food Properties
• المؤلفون الرئيسيون: Cinthia de Carvalho Couto, Caroline Corrêa de Souza Coelho, Edna Maria Moraes Oliveira, Susana Casal, Otniel Freitas-Silva
• التنسيق: مقال
• اللغة: الإنجليزية
• منشور في: Taylor & Francis Group 2023-09-01
• الموضوعات: Food fraud; coffee adulteration; Robusta coffee; Arabica coffee; coffee quality; chromatographic methods
• الوصول للمادة أونلاين: https://www.tandfonline.com/doi/10.1080/10942912.2022.2158865
• تدمد: 1094-2912; 1532-2386

The presence of impurities in roasted ground coffee interferes with its quality. This Systematic Literature Review (SLR) aimed to identify and evaluate the different types of analytical techniques published in the last 20 years for the detection of adulterants in roasted coffee. The SLR was performed on StArt software in three stages: Planning, Executing, and Summarization. Eighty-three studies were selected for this review. The type of coffee most frequently studied was roasted ground coffee and Coffea arabica, while among the adulterants, Coffea canephora, coffee wastes, and corn. There was a trend toward applications of chromatographic, spectroscopic, and multi-adulterant techniques. Suitable techniques to detect/quantify adulterations in coffee and particularly as multi-detection approaches are crucial to improve coffee quality worldwide.