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Variance of elemental concentrations of organic products : the case of Brazilian coffee

Debastiani, Rafaela ORCID iD icon 1; Iochims dos Santos, Carla Eliete; Maciel Ramos, Mateus; Sobrosa Souza, Vanessa; Amaral, Livio; Ferraz Dias, Johnny
1 Institut für Nanotechnologie (INT), Karlsruher Institut für Technologie (KIT)


Elemental composition can be used to help determining the origin and quality of food and beverage. The present study aims to investigate the variation of the elemental composition of a Brazilian coffee brand across different production batches. To that end, 102 samples from 11 different batches of “Melitta Tradicional” roasted ground coffee were analyzed using the Particle-Induced X-ray Emission (PIXE) technique. The concentrations of Mg, Al, Si, P, S, Cl, K, Ca, Ti, Mn, Fe, Cu, Zn and Rb were determined. Differences in the elemental concentrations between at least two batches were observed for all investigated elements but Ti. For elements such as Cl, Ca, Cu and Rb the concentration varied over 50% between batches. The differences observed among batches indicate that the characterization of coffee by brand or origin is not a straightforward task.

Postprint §
DOI: 10.5445/IR/1000125853
Veröffentlicht am 20.12.2021
DOI: 10.1016/j.nimb.2020.09.023
Zitationen: 6
Web of Science
Zitationen: 6
Zitationen: 6
Cover der Publikation
Zugehörige Institution(en) am KIT Institut für Nanotechnologie (INT)
Publikationstyp Zeitschriftenaufsatz
Publikationsdatum 01.01.2021
Sprache Englisch
Identifikator ISSN: 0168-583X
KITopen-ID: 1000125853
HGF-Programm 43.31.01 (POF IV, LK 01) Multifunctionality Molecular Design & Material Architecture
Erschienen in Nuclear instruments & methods in physics research / B
Verlag Elsevier
Band 486
Seiten 18–21
Nachgewiesen in Scopus
Web of Science
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