Elemental analysis of Brazilian coffee with ion beam techniques: From ground coffee to the final beverage
| Autor: | Carla Eliete Iochims dos Santos, Rafaela Debastiani, Mateus Maciel Ramos, Vanessa Sobrosa Souza, Johnny Ferraz Dias, Livio Amaral, Maria Lucia Yoneama |
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| Rok vydání: | 2018 |
| Předmět: |
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Ion beam 030309 nutrition & dietetics Coffee Beverages 03 medical and health sciences 0404 agricultural biotechnology Paper filter 0303 health sciences Elemental composition Single ion business.industry Plant Extracts Spectrometry X-Ray Emission 04 agricultural and veterinary sciences Pulp and paper industry 040401 food science Transfer ratio Elemental analysis Taste Ground coffee Environmental science Brewing Food Technology business Brazil Filtration Food Science |
| Zdroj: | Food research international (Ottawa, Ont.). 119 |
| ISSN: | 1873-7145 |
| Popis: | Brazilian coffee is well known worldwide due to its quality and richness in taste. The aim of the present study is to provide the elemental characterization of Brazilian coffee along different stages of the drip brewing process. To that end, samples from roasted ground coffee, spent coffee, paper filters and the final beverage were analyzed with one single ion beam technique, namely particle-induced X-ray emission (PIXE). In total, over 140 samples from 8 different Brazilian brands of ground coffee were analyzed. Large differences in some elemental concentrations were observed among different brands and among different batches of a single brand, which leads to high variances in the data. Concerning the beverage preparation, the analysis of the spent coffee shows that the transfer ratio from the ground coffee to the beverage differs for each element. Our results indicate that potassium and chlorine have the highest transfer ratio. Moreover, the concentration of rubidium is relatively high in drinking coffee. Finally, there is no influence of the elemental composition of paper filter in the preparation of drinking coffee. |
| Databáze: | OpenAIRE |
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