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Espresso beverages of pure origin coffee: Mineral characterization, contribution for mineral intake and geographical discrimination

2015-06Journal article Restricted access
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dc.contributor.authorOliveira, Marta
dc.contributor.authorRamos, Sandra
dc.contributor.authorDelerue-Matos, Cristina
dc.contributor.authorMorais, Simone
dc.date.accessioned2015-12-21T16:10:55Z
dc.date.available2015-12-21T16:10:55Z
dc.date.issued2015-06
dc.description.abstractEspresso coffee beverages prepared from pure origin roasted ground coffees from the major world growing regions (Brazil, Ethiopia, Colombia, India, Mexico, Honduras, Guatemala, Papua New Guinea, Kenya, Cuba, Timor, Mussulo and China) were characterized and compared in terms of their mineral content. Regular consumption of one cup of espresso contributes to a daily mineral intake varying from 0.002% (sodium; Central America) to 8.73% (potassium; Asia). The mineral profiles of the espresso beverages revealed significant inter- and intra-continental differences. South American pure origin coffees are on average richer in the analyzed elements except for calcium, while samples from Central America have generally lower mineral amounts (except for manganese). Manganese displayed significant differences (p < 0.05) among the countries of each characterized continent. Intercontinental and inter-country discrimination between the major world coffee producers were achieved by applying canonical discriminant analysis. Manganese and calcium were found to be the best chemical descriptors for origin.pt_PT
dc.identifier.doi10.1016/j.foodchem.2015.01.061pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.22/7202
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevierpt_PT
dc.relation.ispartofseriesFood Chemistry;Vol. 177
dc.relation.publisherversionhttp://www.sciencedirect.com/science/article/pii/S0308814615000631pt_PT
dc.subjectEspresso coffee beveragespt_PT
dc.subjectPure origin coffees differentiationpt_PT
dc.subjectMineralspt_PT
dc.subjectHigh-resolution continuum source atomic absorption spectrometrypt_PT
dc.titleEspresso beverages of pure origin coffee: Mineral characterization, contribution for mineral intake and geographical discriminationpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage338pt_PT
oaire.citation.startPage330pt_PT
oaire.citation.titleFood Chemistrypt_PT
oaire.citation.volume177pt_PT
person.familyNameDelerue-Matos
person.familyNameMorais
person.givenNameCristina
person.givenNameSimone
person.identifier1598822
person.identifier.ciencia-id9A1A-43FB-5C27
person.identifier.ciencia-idB111-BBFB-F200
person.identifier.orcid0000-0002-3924-776X
person.identifier.orcid0000-0001-6433-5801
person.identifier.ridD-4990-2013
person.identifier.scopus-author-id6603741848
person.identifier.scopus-author-id7007053747
rcaap.rightsclosedAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication09f6a7bd-2f15-42b0-adc5-04bd22210519
relation.isAuthorOfPublication7a9c7d63-a6c7-4159-b12d-b049b8c5c8f9
relation.isAuthorOfPublication.latestForDiscovery7a9c7d63-a6c7-4159-b12d-b049b8c5c8f9

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