Chemical composition of mineral elements in green and roasted coffee with respect to soil and altitude
The concentrations of 44 chemical elements in green and roasted coffee of 162 farms at altitudes between 1,050 and 2,050 m and 15 units of soils in 7 departments were measured by optical emission spectrometry with inductively coupled plasma (ICP-OES) and Kjeldahl digestion. Traceability was recorded and the coffee process was made in the farms. There were significant differences according to altitude range: The higher the altitudes, the higher the concentrations in coffee of As, Bi, Cr, In, Mg, Ni, P, Pd, Pt, Sb, Te and Zn; on the other hand, there were less contents of Ba, Ca, Cu, K, Li, Mo, Rb, Sc, and Sr. Also, there were differences among soil units regarding minerals of coffee: The grains of the Malabar unit did not have Pd, but it had high contents of Fe; Quindío and Montenegro units had greater concentration of Ba, Ca, and Sr; Siberia unit in Huila had greater content of P, and Cesar unit with igneous-volcanic materials had low P and high Rb, Mo and Au. Roasted and green coffee showed similar concentrations of mineral elements. The differences found in the contents of mineral chemical elements in Colombian coffee could be used as chemical variables to differentiate the coffee bean for its market by highlighting other attributes of coffee regions.
| Main Authors: | , , |
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| Format: | Digital revista |
| Language: | spa |
| Published: |
Cenicafé
2017
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| Online Access: | https://publicaciones.cenicafe.org/index.php/cenicafe/article/view/1271 |
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