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Keeping filler ingredients out of your cup of coffee
Date:
August 11,
2014
Source:
American Chemical Society (ACS)
Summary:
Coffee drinkers beware: Surprise
ingredients may be hiding in your coffee, and growing shortages may well
increase the chance of having more fillers in the future. A new test may
quickly find them before the beverage reaches stores and restaurants.
...........................
Coffee drinkers beware: Surprise ingredients that are
neither sweet nor flavorful may be hiding in your coffee, and growing coffee
shortages may increase the chance of having these fillers in your cup of joe in
the future. The good news is that a highly accurate test is in the works to
quickly find coffee containing unwanted fillers before the beverage reaches stores
and restaurants.
These extra
ingredients, though not harmful, make ground coffee go farther and increase
profits for producers, according to researchers. Their report will be part of
the 248th National Meeting & Exposition of the American Chemical Society
(ACS), the world's largest scientific society. The meeting features nearly
12,000 reports and is being held here through Thursday.
A test to
detect counterfeit coffees is becoming more important in light of growing
shortages in regions, such as Brazil, where droughts and plant diseases have
dramatically cut back coffee supplies. "With a lower supply of coffee in
the market, prices rise, and that favors fraud because of the economic
gain," says research team leader Suzana Lucy Nixdorf, Ph.D.
In 2012, a
study from the U.K.'s Royal Botanic Gardens and the Environment stated that 70
percent of the world's coffee supply might disappear by 2080 because of
conditions caused by climate change. But shortages due to more immediate issues
already are occurring. The coffee-rich country of Brazil typically produces 55
million bags of coffee each year. But according to some reports, the projected
amount for 2014 will likely only reach 45 million bags after this January's
extensive drought. That's about 42 billion fewer cups of coffee for this year.
Now,
however, Nixdorf and her team at State University of Londrina in Brazil have
developed a way to nip coffee counterfeiting in the bud.
"With
our test, it is now possible to know with 95 percent accuracy if coffee is pure
or has been tampered with, either with corn, barley, wheat, soybeans, rice,
beans, acai seed, brown sugar or starch syrup," she says. The problem, she
explains, is that "after roasting and grinding the raw material, it
becomes impossible to see any difference between grains of lower cost
incorporated into the coffee, especially because of the dark color and oily
texture of coffee."
In new
research, the team is now analyzing several fillers that are considered
impurities rather than adulterants. These impurities can even be parts of the
coffee plants, introduced at harvest, that are not really supposed to be in the
final product. Wood, twigs, sticks, parchment, husks, whole coffee berries or
even clumps of earth that are almost the same color as coffee have been found.
Identifying them is essential because if there is a large amount of impurities,
they were probably added purposefully -- not by accident, as some producers
claim, says Nixdorf.
Currently,
tests to detect these unwanted additives require scientists to check the
coffee, and those tests are subjective -- not quantitative, she says. With
these tests, the scientists look at the coffee under a microscope or identify
various additives by simply tasting the coffee. In contrast, the new test uses
liquid chromatography and statistical tools. This gives her team a much closer
look at the ingredients in an unbiased way, according to Nixdorf.
Chromatography is a powerful analytical technique that is very sensitive and
highly selective.
Because much
of the coffee is composed of carbohydrates, researchers could develop a
"characteristic fingerprint" when using chromatography that separates
out the real coffee compounds, says Nixdorf. The added, unwanted grain fillers
generate different levels of sugars than the natural ingredients, so they are
easy to identify, she explains.
Nixdorf
acknowledges funding from the Government of Brazil's Coordenação de
Aperfeiçoamento de Pessoal de Nível Superior, Conselho Nacional de
Desenvolvimento Científico e Tecnológico, Financiadora de Estudos e Projetos
and Fundação Araucária- Apoio ao Desenvolvimento Científico e Tecnológico do
Paraná Productivity Scholarship.
Story
Source:
The above
story is based on materials provided by American Chemical Society (ACS). Note: Materials may be edited
for content and length.