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Intra- and interspecific mineral composition variability of commercial instant coffees and coffee substitutes: contribution to mineral intake

2012Journal article Open access
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dc.contributor.authorOliveira, Marta
dc.contributor.authorCasal, Susana
dc.contributor.authorMorais, Simone
dc.contributor.authorAlves, Cláudia
dc.contributor.authorDias, Filipa
dc.contributor.authorRamos, Sandra
dc.contributor.authorMendes, Eulália
dc.contributor.authorDelerue-Matos, Cristina
dc.contributor.authorOliveira, M. Beatriz P. P.
dc.date.accessioned2013-09-27T10:33:58Z
dc.date.available2013-09-27T10:33:58Z
dc.date.issued2012
dc.description.abstractThe present paper reports the amount and estimated daily mineral intake of nine elements (Ca, Mg, K, Na, P, Fe, Mn, Cr and Ni) in commercial instant coffees and coffee substitutes (n = 49). Elements were quantified by high-resolution continuum source flame (HR-CS-FAAS) and graphite furnace (HR-CS-GFAAS) atomic absorption spectrometry, while phosphorous was evaluated by a standard vanadomolybdophosphoric acid colorimetric method. Instant coffees and coffee substitutes are rich in K, Mg and P (>100 mg/100 g dw), contain Na, Ca and Fe in moderate amounts (>1 mg/100 g), and trace levels of Cr and Ni. Among the samples analysed, plain instant coffees are richer in minerals (p < 0.001), except for Na and Cr. Blends of coffee substitutes (barley, malt, chicory and rye) with coffee (20–66%) present intermediate amounts, while lower quantities are found in substitutes without coffee, particularly in barley. From a nutritional point of view the results indicate that the mean ingestion of two instant beverages per day (total of 4 g instant powder), either with or without coffee, cannot be regarded as important sources of minerals to the human diet, although providing a supplementation of some minerals, particularly Mg and Mn in instant coffees. Additionally, and for authentication purposes, the correlations observed between some elements and the coffee percentage in the blends, with particular significance for Mg amounts, provides a potential tool for the estimation of coffee in substitute blends.por
dc.identifier.doi10.1016/j.foodchem.2011.07.113pt_PT
dc.identifier.issn0308-8146
dc.identifier.urihttp://hdl.handle.net/10400.22/2014
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherElsevierpor
dc.relation.ispartofseriesFood Chemistry; Vol. 130, Issue 3
dc.relation.publisherversionhttp://www.sciencedirect.com/science/article/pii/S0308814611010880por
dc.subjectCoffee substitutespor
dc.subjectCoffee surrogatespor
dc.subjectMineralspor
dc.subjectHigh-resolution continuum source atomic absorption spectrometrypor
dc.titleIntra- and interspecific mineral composition variability of commercial instant coffees and coffee substitutes: contribution to mineral intakepor
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage709por
oaire.citation.issue3por
oaire.citation.startPage702por
oaire.citation.volume130por
person.familyNameMorais
person.familyNameDelerue-Matos
person.givenNameSimone
person.givenNameCristina
person.identifier1598822
person.identifier.ciencia-idB111-BBFB-F200
person.identifier.ciencia-id9A1A-43FB-5C27
person.identifier.orcid0000-0001-6433-5801
person.identifier.orcid0000-0002-3924-776X
person.identifier.ridD-4990-2013
person.identifier.scopus-author-id7007053747
person.identifier.scopus-author-id6603741848
rcaap.rightsclosedAccesspor
rcaap.typearticlepor
relation.isAuthorOfPublication7a9c7d63-a6c7-4159-b12d-b049b8c5c8f9
relation.isAuthorOfPublication09f6a7bd-2f15-42b0-adc5-04bd22210519
relation.isAuthorOfPublication.latestForDiscovery7a9c7d63-a6c7-4159-b12d-b049b8c5c8f9

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