Physico-elemental analysis of roasted organic coffee beans from Ethiopia, Colombia, Honduras, and Mexico using X-ray micro-computed tomography and external beam particle induced X-ray emission

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dc.contributor.authorCloetea, Karen J.en_ZA
dc.contributor.authorSmit, Zigaen_ZA
dc.contributor.authorMinnis-Ndimba, Royaen_ZA
dc.contributor.authorVavpetic, Primozen_ZA
dc.contributor.authorDu Plessis, Antonen_ZA
dc.contributor.authorLe Roux, Stephan G.en_ZA
dc.contributor.authorPelicon, Primozen_ZA
dc.date.accessioned2021-11-05T13:37:16Z
dc.date.available2021-11-05T13:37:16Z
dc.date.issued2019
dc.descriptionCITATION: Cloetea, K. J. 2019. Physico-elemental analysis of roasted organic coffee beans from Ethiopia, Colombia, Honduras, and Mexico using X-ray micro-computed tomography and external beam particle induced X-ray emission. Food Chemistry: X, 2: 100032, doi:10.1016/j.fochx.2019.100032.
dc.descriptionThe original publication is available at https://www.sciencedirect.com
dc.description.abstractThe physico-elemental profiles of commercially attained and roasted organic coffee beans from Ethiopia, Colombia, Honduras, and Mexico were compared using light microscopy, X-ray micro-computed tomography, and external beam particle induced X-ray emission. External beam PIXE analysis detected P, S, Cl, K, Ca, Ti, Mn, Fe, Cu, Zn, Br, Rb, and Sr in samples. Linear discriminant analysis showed that there was no strong association between elemental data and production region, whilst a heatmap combined with hierarchical clustering showed that soil-plant physico-chemical properties may influence regional elemental signatures. Physical trait data showed that Mexican coffee beans weighed significantly more than beans from other regions, whilst Honduras beans had the highest width. X-ray micro-computed tomography qualitative data showed heterogeneous microstructural features within and between beans representing different regions. In conclusion, such multi-dimensional analysis may present a promising tool in assessing the nutritional content and qualitative characteristics of food products such as coffee.en_ZA
dc.description.urihttps://www.sciencedirect.com
dc.description.versionPublisher's version
dc.format.extent8 pages
dc.identifier.citationCloetea, K. J. 2019. Physico-elemental analysis of roasted organic coffee beans from Ethiopia, Colombia, Honduras, and Mexico using X-ray micro-computed tomography and external beam particle induced X-ray emission. Food Chemistry: X, 2: 100032, doi:10.1016/j.fochx.2019.100032
dc.identifier.issn2590-1575 (online)
dc.identifier.otherdoi:10.1016/j.fochx.2019.100032
dc.identifier.urihttp://hdl.handle.net/10019.1/123369
dc.language.isoen_ZAen_ZA
dc.publisherMDPI
dc.rights.holderAuthors retain copyright
dc.subjectRoasted coffee bean -- Analysisen_ZA
dc.subjectMicrocomputed tomgraphyen_ZA
dc.subjectChemical elementsen_ZA
dc.subjectCoffee beans -- Physiologyen_ZA
dc.subjectCoffee -- Nutritionen_ZA
dc.subjectCoffee -- Analysisen_ZA
dc.subjectPlant-soil relationshipsen_ZA
dc.subjectDiscriminant analysisen_ZA
dc.titlePhysico-elemental analysis of roasted organic coffee beans from Ethiopia, Colombia, Honduras, and Mexico using X-ray micro-computed tomography and external beam particle induced X-ray emissionen_ZA
dc.typeArticleen_ZA
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