Detection of roasted and ground coffee adulteration by HPLC by amperometric and by post-column derivatization UV–Vis detection

Coffee is one of the most consumed beverages in the world. Due to its commercial importance, the detection of impurities and foreign matters has been a constant concern in fraud verification, especially because it is difficult to percept adulterations with the naked eye in samples of roasted and ground coffee. In Brazil, the most common additions are roasted materials, such as husks, sticks, corn, wheat middling, soybean, and more recently – acai palm seeds. rformance and correlation of two chromatographic methods, HPLC–HPAEC-PAD and post-column derivatization HPLC–UV–Vis, were compared for carbohydrate analysis in coffee samples. ify the correlation between the two methods, the principal component analysis for the same mix of triticale and acai seeds in different proportions with coffee was employed. The performance for detecting adulterations in roasted and ground coffee of the two methods was compared.