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Rapid Authentication of Coffee Blends and Quantification of 16-O-methylcafestol in Roasted Coffee Beans by Nuclear Magnetic Resonance

Rapid Authentication of Coffee Blends and Quantification of 16-O-methylcafestol in Roasted Coffee Beans by Nuclear Magnetic Resonance

Elisabetta Schievano, Claudia Finotello, Elisabetta De Angelis, Stefano Mammi, Luciano Navarini

J Agric Food Chem. 2014 Dec 24;62(51):12309-14.

PMID: 25431971

Abstract:

Roasted coffee is subject to commercial frauds, because the high-quality Coffea arabica species, described as "100% Arabica" or "Highland coffee", is often mixed with the less expensive Coffea canephora var. Robusta. The quantification of 16-O-methylcafestol (16-OMC) is useful to monitor the authenticity of the products as well as the Robusta content in blends. The German standard method DIN 10779 is used in the determination of 16-OMC in roasted coffee beans to detect C. canephora in blends, but it is laborious and time-consuming. Here, we introduce a new method that provides a quantitative determination of esterified 16-OMC directly in coffee extracts by means of high-resolution proton nuclear magnetic resonance spectroscopy. Limit of detection and limit of quantitation were 5 and 20 mg/kg, respectively, which are adequate to detect the presence of Robusta at percentages lower than 0.9%. The proposed method is much faster, more sensitive, and much more reproducible than the DIN standard method.

Chemicals Related in the Paper:

Catalog Number	Product Name	Structure	CAS Number	Price
AP108214284	16-O-Methylcafestol		108214-28-4	Price

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