Czech J. Food Sci., 2014, 32(4):354-359 | DOI: 10.17221/399/2013-CJFS

Elemental analysis of coffee: a comparison of ICP-MS and AAS methodsOriginal Paper

Monika Jarošová, David Milde, Martin Kuba
Regional Centre of Advanced Technologies and Materials, Department of Analytical Chemistry, Faculty of Science, Palacký University in Olomouc, Czech Republic

We determined the mineral nutrients and toxic elements (Ca, Cu, Fe, Mg, Zn, Cd, Cr, Mn, Ni, and Pb) in five types of coffee by atomic absorption spectrometry and inductively coupled plasma mass spectrometry. The decomposition of the samples took place in a microwave digestion system with HNO3 and H2O2 reagents. Partial validation of the method was performed by using the certified reference material (NCS ZC 73014). Univariate and multivariate statistical methods were used to compare both the coffee samples and the techniques used. No significant differences were found between two used methods. Significant differences occurred between the coffee samples but only the application of multivariate statistics helps to distinguish among samples from different locations.

Keywords: coffea Arabica; atomic absorption spectrometry; inductively coupled plasma mass spectrometry metals; univariate statistics; multivariate statistics

Published: August 31, 2014  Show citation

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Jarošová M, Milde D, Kuba M. Elemental analysis of coffee: a comparison of ICP-MS and AAS methods. Czech J. Food Sci. 2014;32(4):354-359. doi: 10.17221/399/2013-CJFS.
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