J. Nucl. Phy. Mat. Sci. Rad. A.

X-Ray Fluorescence Analysis of Ground Coffee

María Cristina Hernández, Darío Romero, Humberto Torres, Javier Miranda, and A. Enrique Hernández-López

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Ground coffee, Elemental analysis, XRF, Food analysis.

PUBLISHED DATE August 07, 2017
PUBLISHER The Author(s) 2017. This article is published with open access at www.chitkara.edu. in/publications

Coffee is becoming one of the most popular beverages in Mexico. In the present work, X-ray Fluorescence (XRF) was used to determine the contents of several elements (with atomic numbers between 11 and 38) in 11 samples of commercial ground coffee, comparing with another one of soluble coffee and two of used ground coffee. Samples were dried at room temperature and pelletized. XRF analyses were carried out using a spectrometer based on an Rh X-ray tube, registering the characteristic x-rays with a Silicon Drift Detector. The system detection calibration and accuracy check was performed through the analysis of NIST certified reference materials 1547 (peach leaves), 1570a (spinach leaves), 1573a (tomato leaves), and 1571 (orchid leaves). As a general rule, the elemental concentrations measured are similar in all samples of coffee, in values not exceeding toxic levels. However, the differences among the elemental concentrations are shown.

Page(s) 25–34
URL http://dspace.chitkara.edu.in/jspui/bitstream/1/863/3/51003_JNP_Miranda.pdf
ISSN 2321-8649
DOI https://doi.org/10.15415/jnp.2017.51003
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