Elemental profiling and geographical differentiation of Ethiopian coffee samples through inductively coupled plasma-optical emission spectroscopy (ICP-OES), ICP-mass spectrometry (ICP-MS) and direct mercury analyzer (DMA). (1st December 2016)

• Record Type: Journal Article
• Authors: Habte, Girum; Hwang, In Min; Kim, Jae Sung; Hong, Joon Ho; Hong, Young Sin; Choi, Ji Yeon; Nho, Eun Yeong; Jamila, Nargis; Khan, Naeem; Kim, Kyong Su
• Is Part Of: Food chemistry. Volume 212(2016)
• Page Start: 512
• Page End: 520
• Publication Date: 2016-12-01
• Subjects: Ethiopia -- Coffee -- Trace elements -- Inductively coupled plasma-optical emission spectroscopy -- Provenance -- Linear discriminant analysis; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2016.05.178
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: A total of 129 coffee samples were analyzed by ICP-OES, ICP-MS and DMA. Elemental profiling of 45 elements was used to authenticate the geographical origin. Statistical analyses such as ANOVA, CA, LDA and PCA were performed. The order of macro elements was; K > P > Mg > Ca > S > Na > Fe. The concentrations of toxic trace elements were lower than the PTWI values. Abstract: This study was aimed to establish the elemental profiling and provenance of coffee samples collected from eleven major coffee producing regions of Ethiopia. A total of 129 samples were analyzed for forty-five elements using inductively coupled plasma (ICP)-optical emission spectroscopy (OES), ICP-mass spectrometry (MS) and direct mercury analyzer (DMA). Among the macro elements, K showed the highest levels whereas Fe was found to have the lowest concentration values. In all the samples, Ca, K, Mg, P and S contents were statistically significant ( p < 0.05). Micro elements showed the concentrations order of: Mn > Cu > Sr > Zn > Rb > Ni > B. Contents of the trace elements were lower than the permissible standard values. Inter-regions differentiation by cluster analysis (CA), linear discriminant analysis (LDA) and principal component analysis (PCA) showed that micro and trace elements are the best chemical descriptors of the analyzed coffee samples.