Rozlišení kávy na základě stanovení profilu sterolů

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F07%3A00019070" target="_blank" >RIV/60461373:22330/07:00019070 - isvavai.cz</a>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Differentiation of coffee varieties according to their sterolic profile

Popis výsledku v původním jazyce

The aim of the presented work was to differentiate between two important coffee varieties - arabica and robusta by means of chemical analyses of sterolic fraction of 13 model and 14 commercial roasted coffee samples. After the extraction of the coffee oil, the lipids have been saponified and sterols converted into trimethyl silyl derivatives and analysed by gas chromatography with MS detection. For the evaluation of authenticity of coffee samples several statistical approaches multilinear regression, principal component analyses a cluster analyses) were used. ?5-avenasterol was found to be the chemical descriptor with the highest contribution to the model and the following correlation equation was achieved: percentage of arabica in coffee = 117 - 11.1x percentage of ?5-avenasterol in total sterols, with a high correlation coefficient (R2= 0.98) and accuracy (RSD= 7.9 %). The method was applied to the determination of the arabica/robusta composition of commercial roasted coffee samples

Název v anglickém jazyce

Differentiation of coffee varieties according to their sterolic profile

Popis výsledku anglicky

The aim of the presented work was to differentiate between two important coffee varieties - arabica and robusta by means of chemical analyses of sterolic fraction of 13 model and 14 commercial roasted coffee samples. After the extraction of the coffee oil, the lipids have been saponified and sterols converted into trimethyl silyl derivatives and analysed by gas chromatography with MS detection. For the evaluation of authenticity of coffee samples several statistical approaches multilinear regression, principal component analyses a cluster analyses) were used. ?5-avenasterol was found to be the chemical descriptor with the highest contribution to the model and the following correlation equation was achieved: percentage of arabica in coffee = 117 - 11.1x percentage of ?5-avenasterol in total sterols, with a high correlation coefficient (R2= 0.98) and accuracy (RSD= 7.9 %). The method was applied to the determination of the arabica/robusta composition of commercial roasted coffee samples

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

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Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2007

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Journal of Food and Nutrition research

ISSN

1336-8672

e-ISSN

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Svazek periodika

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Číslo periodika v rámci svazku

46

Stát vydavatele periodika

SK - Slovenská republika

Počet stran výsledku

7

Strana od-do

28-34

Kód UT WoS článku

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EID výsledku v databázi Scopus

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