Título:	Detection of green coffee oil adulteration using time-domain nuclear magnetic resonance relaxometry and infrared spectroscopies.
Autoria:	PAIVA, V. S. COUTINHO, I. D. DUTRA, L. A. ZACHARIAS, M. B. COLNAGO, L. A. MORAES, T. B. de
Afiliação:	UNIVERSITY OF SAO PAULO (USP); B C NATCROM SOLUÇOES SUSTENTAVEIS LTDA.; NATCROM SOLUÇOES SUSTENTAVEIS LTDA.; UNIVERSITY OF SAO PAULO (USP); LUIZ ALBERTO COLNAGO, CNPDIA; UNIVERSITY OF SAO PAULO (USP).
Ano de publicação:	2026
Referência:	Food Control, v. 191, 112430, 2027.
Páginas:	9 p.
Conteúdo:	Green coffee oil (GCO) is a high-value product widely used in the food, cosmetic, and pharmaceutical industries, being susceptible to adulteration with low-cost vegetable oils. This study aimed to develop rapid and non- destructive methods based on time-domain nuclear magnetic resonance (TD-NMR) relaxometry and Fourier transform infrared (FTIR) spectroscopy to detect adulteration of GCO with sunflower oil (SO). Calibration samples containing different proportions of GCO and SO (0-100%) were analyzed using low-field relaxometry, FTIR spectroscopy, and high-resolution 1 1 H TD-NMR H NMR as a reference method. TD-NMR measurements were performed using CPMG pulse sequence, and relaxation parameters were evaluated through inverse Laplace transform (ILT) and three-exponential fitting approaches. Among the relaxation components, T showed the highest sensitivity to compositional changes, presenting a linear correlation with GCO concentration (R 2(3) 2 = 0.9839). FTIR univariate models based on the band at 1670 cm 1 1 vibrational modes, and the band at 3008 cm 1 1 1 , associated with unsaturation-related , attributed to cis = C–H stretching of unsaturated lipid chains, also demonstrated good performance, achieving correlation coefficients of 0.9649 and 0.8866, respectively. Commercial samples analyzed by TD-NMR and FTIR revealed spectral and relaxation profiles inconsistent with authentic GCO in two products, which was further confirmed by high-resolution 1 H NMR through the absence of cafestol and kahweol markers. The results demonstrate that TD-NMR and FTIR provide rapid, simple, and accessible screening approaches for detecting adulteration in green coffee oil, with potential applications in routine quality control and food fraud detection.
Palavras-chave:	Green coffee oil Food fraud TD-NMR Oil authentication FTIR spectroscopy
ISSN:	0956-7135
Digital Object Identifier:	https://doi.org/10.1016/j.foodcont.2026.112430
Tipo do material:	Artigo de periódico
Acesso:	openAccess
Aparece nas coleções:	Artigo em periódico indexado (CNPDIA)