A COST-EFFECTIVE AND RAPID METHOD BASE ON  HIGH-PERFORMANCE THIN-LAYER CHROMATOGRAPHY  IN EVALUATING THE ROASTED COFFEE ADULTERATION

Anamaria HOSU; Claudia CIMPOIU

doi:10.24193/subbchem.2022.4.01

A COST-EFFECTIVE AND RAPID METHOD BASE ON HIGH-PERFORMANCE THIN-LAYER CHROMATOGRAPHY IN EVALUATING THE ROASTED COFFEE ADULTERATION

Authors

Anamaria HOSU Babeş-Bolyai University, Faculty of Chemistry and Chemical Engineering, 11 Arany Janos str., RO-400028, Cluj-Napoca, Romania Research Center for Advanced Chemical Analysis, Instrumentation and Chemometrics, 11 Arany Janos, 400028 Cluj-Napoca, Romania https://orcid.org/0000-0001-6596-2428
Claudia CIMPOIU Babeş-Bolyai University, Faculty of Chemistry and Chemical Engineering, 11 Arany Janos str., RO-400028, Cluj-Napoca, Romania Research Center for Advanced Chemical Analysis, Instrumentation and Chemometrics, 11 Arany Janos, 400028 Cluj-Napoca, Romania. Corresponding author: claudia.cimpoiu@ubbcluj.ro https://orcid.org/0000-0001-5960-9118

DOI:

https://doi.org/10.24193/subbchem.2022.4.01

Keywords:

coffee, adulteration, HPTLC, UV-Vis spectrophotometry, chicory, soybean, wheat

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.

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STUDIA UBB CHEMIA, Volume 67 (LXVII), No. 4, December 2022

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Published

2022-12-30

How to Cite

HOSU, A., & CIMPOIU, C. (2022). A COST-EFFECTIVE AND RAPID METHOD BASE ON HIGH-PERFORMANCE THIN-LAYER CHROMATOGRAPHY IN EVALUATING THE ROASTED COFFEE ADULTERATION. Studia Universitatis Babeș-Bolyai Chemia, 67(4), 11–17. https://doi.org/10.24193/subbchem.2022.4.01