AMBIENTUM BIOETHICA BIOLOGIA CHEMIA DIGITALIA DRAMATICA EDUCATIO ARTIS GYMNAST. ENGINEERING EPHEMERIDES EUROPAEA GEOGRAPHIA GEOLOGIA HISTORIA HISTORIA ARTIUM INFORMATICA IURISPRUDENTIA MATHEMATICA MUSICA NEGOTIA OECONOMICA PHILOLOGIA PHILOSOPHIA PHYSICA POLITICA PSYCHOLOGIA-PAEDAGOGIA SOCIOLOGIA THEOLOGIA CATHOLICA THEOLOGIA CATHOLICA LATIN THEOLOGIA GR.-CATH. VARAD THEOLOGIA ORTHODOXA THEOLOGIA REF. TRANSYLVAN
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Autori: ANAMARIA HOSU, CLAUDIA CIMPOIU.
DOI: 10.24193/subbchem.2022.4.01
Published Online: 2022-12-30
Published Print: 2022-12-30
pp. 11-17
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Abstract. Coffee is rich in phytochemicals that give its fingerprint and differentiate it from other plant based food. Due to its widespread use and high cost price, it happens that some manufacturers counterfeit it with various additions of cheaper products. This study exhibits a new approach in evaluating of roasted coffee based on high-performance thin-layer chromatography (HPTLC) method. The separation of compounds was performed on silica gel 60 F254 HPTLC plates using a mixture of chloroform – methanol – acetonitrile, 6 : 1.5 : 2.5 v/v/v as mobile phase. The images of the plate were statistically analysed in order to find the most representative featurings for each samples.
Keywords: coffee, adulteration, HPTLC, UV-Vis spectrophotometry, chicory, soybean, wheat
