| Literature DB >> 27374562 |
Girum Habte1, In Min Hwang2, Jae Sung Kim3, Joon Ho Hong3, Young Sin Hong3, Ji Yeon Choi3, Eun Yeong Nho3, Nargis Jamila3, Naeem Khan4, Kyong Su Kim5.
Abstract
This study was aimed to establish the elemental profiling and provenance of coffee samples collected from eleven major coffee producing regions of Ethiopia. A total of 129 samples were analyzed for forty-five elements using inductively coupled plasma (ICP)-optical emission spectroscopy (OES), ICP-mass spectrometry (MS) and direct mercury analyzer (DMA). Among the macro elements, K showed the highest levels whereas Fe was found to have the lowest concentration values. In all the samples, Ca, K, Mg, P and S contents were statistically significant (p<0.05). Micro elements showed the concentrations order of: Mn>Cu>Sr>Zn>Rb>Ni>B. Contents of the trace elements were lower than the permissible standard values. Inter-regions differentiation by cluster analysis (CA), linear discriminant analysis (LDA) and principal component analysis (PCA) showed that micro and trace elements are the best chemical descriptors of the analyzed coffee samples.Entities:
Keywords: Coffee; Ethiopia; Inductively coupled plasma-optical emission spectroscopy; Linear discriminant analysis; Provenance; Trace elements
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Year: 2016 PMID： 27374562 DOI： 10.1016/j.foodchem.2016.05.178
Source DB: PubMed Journal: Food Chem ISSN： 0308-8146 Impact factor: 7.514