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dc.contributor.authorPAIVA, V. S.
dc.contributor.authorCOUTINHO, I. D.
dc.contributor.authorDUTRA, L. A.
dc.contributor.authorZACHARIAS, M. B.
dc.contributor.authorCOLNAGO, L. A.
dc.contributor.authorMORAES, T. B. de
dc.date.accessioned2026-07-15T14:48:48Z-
dc.date.available2026-07-15T14:48:48Z-
dc.date.created2026-07-15
dc.date.issued2026
dc.identifier.citationFood Control, v. 191, 112430, 2027.
dc.identifier.issn0956-7135
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1188325-
dc.descriptionGreen 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.
dc.language.isoeng
dc.rightsopenAccess
dc.subjectGreen coffee oil
dc.subjectFood fraud
dc.subjectTD-NMR
dc.subjectOil authentication
dc.subjectFTIR spectroscopy
dc.titleDetection of green coffee oil adulteration using time-domain nuclear magnetic resonance relaxometry and infrared spectroscopies.
dc.typeArtigo de periódico
dc.format.extent29 p.
riaa.ainfo.id1188325
riaa.ainfo.lastupdate2026-07-15
dc.identifier.doihttps://doi.org/10.1016/j.foodcont.2026.112430
dc.contributor.institutionUNIVERSITY 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).
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