Proposal to detect adulteration of green coffee oil in benchtop magnetic resonance equipment

• Grant number: 24/08141-7
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Start date: August 01, 2024
• End date: July 31, 2025
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Technology
• Principal Investigator: Tiago Bueno de Moraes
• Grantee: Vinicius Silva Paiva
• Host Institution: Escola Superior de Agricultura Luiz de Queiroz (ESALQ). Universidade de São Paulo (USP). Piracicaba , SP, Brazil

Abstract

Green Coffee Oil or also known as raw coffee oil is a product that has increasingly gained relevance in the market in recent years, due to its increased use in the production of cosmetics and in the food industry. Its unique characteristics have been attributed to the concentration of cauran skeleton diterpenes cafestol and caveol, and due to the increasing value of the product, it is subject to adulteration and falsification by other oils of lower commercial value. Several techniques can be used to detect these frauds, including gas chromatography, but faster, lower-cost and simpler methods are of great interest for better monitoring of these adulterations by the industry. In recent years, a series of new benchtop magnetic resonance equipment have been launched on the market, opening a window of new opportunities for the development of new applications, since these equipment are portable, low cost, do not use cryogenic liquids, do not require of deuterated solvents, and are designed to be used in practical solutions in the production sector. In this scientific initiation project, we are proposing to develop a technique based on benchtop magnetic resonance imaging to detect adulteration of raw coffee oil.