Physico-elemental analysis of roasted organic coffee beans from Ethiopia, Colombia, Honduras, and Mexico using X-ray micro-computed tomography and external beam particle induced X-ray emission

被引：27

作者：

Cloete, Karen J. ^{[1
]}

Smit, Ziga ^{[2
,3
]}

Minnis-Ndimba, Roya ^{[1
]}

Vavpetic, Primoz ^{[2
]}

du Plessis, Anton ^{[4
]}

le Roux, Stephan G. ^{[4
]}

Pelicon, Primoz ^{[2
]}

机构：

[1] Natl Res Fdn, iThemba Lab Accelerator Based Sci, POB 722, ZA-7129 Somerset West, South Africa

[2] Jozef Stefan Inst, Jamova Cesta 39, SI-1001 Ljubljana, Slovenia

[3] Univ Ljubljana, Fac Math & Phys, Jadranska Ulica 19, SI-1000 Ljubljana, Slovenia

[4] Stellenbosch Univ, Cent Analyt Facil, CT Scanner Facil, Private Bag X1, ZA-7602 Stellenbosch, South Africa

来源：

FOOD CHEMISTRY-X | 2019年 / 2卷

关键词：

Ethiopia; Colombia; Honduras; External beam PIXE; Mexico; Organic; Roasted coffee bean; X-ray micro-computed tomography; SAMPLE PREPARATION; DIFFERENTIATION; ORIGINS; QUALITY; CT;

D O I：

10.1016/j.fochx.2019.100032

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The physico-elemental profiles of commercially attained and roasted organic coffee beans from Ethiopia, Colombia, Honduras, and Mexico were compared using light microscopy, X-ray micro-computed tomography, and external beam particle induced X-ray emission. External beam PIXE analysis detected P, S, Cl, K, Ca, Ti, Mn, Fe, Cu, Zn, Br, Rb, and Sr in samples. Linear discriminant analysis showed that there was no strong association between elemental data and production region, whilst a heatmap combined with hierarchical clustering showed that soil-plant physico-chemical properties may influence regional elemental signatures. Physical trait data showed that Mexican coffee beans weighed significantly more than beans from other regions, whilst Honduras beans had the highest width. X-ray micro-computed tomography qualitative data showed heterogeneous microstructural features within and between beans representing different regions. In conclusion, such multi-dimensional analysis may present a promising tool in assessing the nutritional content and qualitative characteristics of food products such as coffee.

引用

页数：8

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