Differential Scanning Calorimetry and Infrared Spectroscopy Combined with Chemometric Analysis to the Determination of Coffee Adulteration by Corn
Roasted and ground coffee is targeted by fraudulent addiction of products. In this way the determination of contaminants in coffee has economic and nutritional importance. In this study, the coffee adulteration by corn were detected using DSC (differential scanning calorimetry) and FTIR (Fourier transform infrared spectroscopy) coupled to PCA (principal component analysis) and PLS (partial least squares) models. Three different levels of roasted and ground Coffea arabica L. were used to prepare mixtures with roasted and ground corn. The level of adulteration used was between 0.5 to 40% (m/m) It was observed that both DSC and FTIR coupled with PCA are able to discriminate adulterated from unadulterated samples of coffee by corn at levels below 1% PLS models were built with DSC and FTIR data reaching good correlation between the values of estimated and reference concentrations, with RMSECV (root mean square error of cross validation) lower than 3.5% for DSC data and 2.7% for FTIR data.