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)

•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...

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Bibliographic Details
Published in:Food chemistry 2016-12, Vol.212, p.512-520
Main 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
Format: Article
Language:English
Subjects:
Cluster Analysis
Coffee
Coffee - chemistry
Discriminant Analysis
Ethiopia
Geography
Inductively coupled plasma-optical emission spectroscopy
Linear discriminant analysis
Mass Spectrometry - methods
Mercury - analysis
Principal Component Analysis
Provenance
Spectrophotometry, Atomic - methods
Spectrum Analysis - methods
Trace elements
Trace Elements - analysis
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Summary:•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. 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 (pCu>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.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2016.05.178