Coffee arabica adulteration: Detection of wheat, corn and chickpea

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dc.authorid0000-0001-8507-6212
dc.contributor.authorSezer, Banu
dc.contributor.authorApaydın, Hakan
dc.contributor.authorBilge, Gonca
dc.contributor.authorBoyacı, İsmail Hakkı
dc.date.accessioned2019-05-13T08:57:10Z
dc.date.available2019-05-13T08:57:10Z
dc.date.issued2018
dc.departmentRektörlük
dc.description.abstractCoffee is globally one of the most widely consumed beverages. Due to the high economic importance for the countries that produce, export and import it, its purity and detection of external impurities have been constant concern. In some cases, visual inspection is unreliable in roasted ground coffee because of resemblance in color and the texture of the cheapest fillers. The objective of this work was to evaluate the feasibility of employing Laser Induced Breakdown Spectroscopy (LIBS) for determination of coffee adulteration with chickpea, corn and wheat. For this purpose, LIBS spectra was evaluated with chemometrics methods for classification and quantification of the adulteration ratio. Coefficient of determination and limit of detection values for chickpea, corn and wheat adulteration with Coffee arabica were found as 0.996, 0.995, 0.995 and 0.56%, 0.52% and 0.45%, respectively. With LIBS, prevention of unfair competition, protection of consumers and determination of coffee quality can be achieved. © 2018 Elsevier Ltd
dc.identifier.citationSezer, B., Apaydın, H., Bilge, G., Boyacı, I. H. (2018). Coffee arabica adulteration: Detection of wheat, corn and chickpea. Food Chemistry, 264, 142-148.
dc.identifier.doi10.1016/j.foodchem.2018.05.037
dc.identifier.endpage148en_US
dc.identifier.issn0308-8146
dc.identifier.scopusqualityQ1
dc.identifier.startpage142en_US
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2018.05.037
dc.identifier.urihttps://hdl.handle.net/11491/865
dc.identifier.volume264en_US
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherElsevier Ltd
dc.relation.ispartofFood Chemistry
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectChickpeaen_US
dc.subjectCoffee Adulterationen_US
dc.subjectCornen_US
dc.subjectLIBSen_US
dc.subjectWheaten_US
dc.titleCoffee arabica adulteration: Detection of wheat, corn and chickpea
dc.typeArticle

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