Capillary electromigration techniques: Application to coffee analysis - A review

Abstract

Coffee is one of the most popular hot beverages in the world, with a global consumption of over 10 million kilograms per year. While coffee is known for its potential health benefits, it also contains compounds that can have harmful effects. The chemical complexity of coffee has made its analysis a challenging task, traditionally carried out by chromatographic techniques. However, the use of electromigration techniques, such as capillary electrophoresis (CE) and capillary electrochromatography (CEC), for coffee analysis has received less attention.The aim of this review is to explore the articles and specific methods using electromigration techniques for the analysis of coffee, both for quality and safety analyses. The principles and applications of CE and CEC for analysing different coffee constituents, including caffeine, organic acids, phenolic compounds, carbohydrates, and lipids, as well as possible contaminants, will be highlighted. The advantages and limitations of each method will be critically evaluated, along with recent advancements in the field, such as on-line sample preconcentration.The potential of electromigration techniques for the analysis of coffee is evident, but there is a need for further research in this area. By providing a comprehensive summary of existing methods and techniques, this review serves as a valuable resource for researchers and analysts in the field of coffee analysis.

Keywords

• Capillary electrochromatography
• Capillary electrophoresis
• Coffee
• Electromigration techniques
• Food quality
• Food safety