Bewketu Mehari1,2, Mesfin Redi-Abshiro3, Bhagwan Singh Chandravanshi3, Sandra Combrinck1, Rob McCrindle4, Minaleshewa Atlabachew5. 1. Department of Pharmaceutical Sciences, Tshwane University of Technology, Pretoria, South Africa. 2. Department of Chemistry, College of Natural Sciences, University of Gondar, Gondar, Ethiopia. 3. Department of Chemistry, College of Natural Sciences, Addis Ababa University, Addis Ababa, Ethiopia. 4. Department of Chemistry, Faculty of Science, Tshwane University of Technology, Pretoria, South Africa. 5. Department of Chemistry, College of Natural Sciences, Bahir Dar University, Bahir Dar, Ethiopia.
Abstract
BACKGROUND: This study was aimed at the development of objective analytical method capable of verifying the production region of the coffee beans. One hundred samples of green coffee (Coffea arabica L.) beans from the major producing regions, comprising various sub-regional types, were studied for variations in their fatty acid compositions by using gas chromatography coupled with mass spectrometry. Principal component analysis (PCA) was used to visualize data trends. Linear discriminant analysis (LDA) was used to construct classification models. RESULTS: Twenty-one different fatty acids were detected in all of the samples. The total fatty acid content varied from 83 to 204 g kg-1 across the regions. Oleic, linoleic, palmitic, stearic and arachidic acids were identified as the most discriminating compounds among the production regions. The recognition and prediction abilities of the LDA model for classification at regional level were 95% and 92%, respectively, and 92% and 85%, respectively, at sub-regional level. CONCLUSION: Fatty acids contain adequate information for use as descriptors of the cultivation region of coffee beans. Chemometric methods based on fatty acid composition can be used to detect fraudulently labeled coffees, with regard to the production region. These can benefit the coffee production market by providing consumers with products of the expected quality.
BACKGROUND: This study was aimed at the development of objective analytical method capable of verifying the production region of the coffee beans. One hundred samples of green coffee (Coffea arabica L.) beans from the major producing regions, comprising various sub-regional types, were studied for variations in their fatty acid compositions by using gas chromatography coupled with mass spectrometry. Principal component analysis (PCA) was used to visualize data trends. Linear discriminant analysis (LDA) was used to construct classification models. RESULTS: Twenty-one different fatty acids were detected in all of the samples. The total fatty acid content varied from 83 to 204 g kg-1 across the regions. Oleic, linoleic, palmitic, stearic and arachidic acids were identified as the most discriminating compounds among the production regions. The recognition and prediction abilities of the LDA model for classification at regional level were 95% and 92%, respectively, and 92% and 85%, respectively, at sub-regional level. CONCLUSION:Fatty acids contain adequate information for use as descriptors of the cultivation region of coffee beans. Chemometric methods based on fatty acid composition can be used to detect fraudulently labeled coffees, with regard to the production region. These can benefit the coffee production market by providing consumers with products of the expected quality.
Authors: Chinyere F Anagbogu; Jiaqi Zhou; Festus O Olasupo; Mohammed Baba Nitsa; Diane M Beckles Journal: PLoS One Date: 2021-02-17 Impact factor: 3.240