Study of the Pigments in Colombian Powdered Coffee Using Photoacoustic Spectroscopy

  • F. Gordillo-Delgado
  • A. Bedoya
  • E. MarínEmail author
Part of the following topical collections:
  1. ICPPP-18: Selected Papers of the 18th International Conference on Photoacoustic and Photothermal Phenomena


Biological pigments are chemical compounds that absorb light in the wavelength range of the visible region. They are present in all living organisms, vegetables being among their main producers. In this work, the photoacoustic spectroscopy technique was used to investigate some qualitative features related to pigments of ground and roasted coffee. The samples were collected at several Colombian commercial markets from different regions. Colombian coffee is known worldwide for its quality and flavor, being the main agricultural export product of the country. Therefore, it is important to study the composition and color of ground and roasted coffee in order to show quality and special characteristics of local varieties. Studying the content of pigments after roasting and grinding the coffee can allow a better understanding of the coloring process, which can lead to the definition of new criteria for evaluating the quality and other characteristics of the final product by comparing the optical spectra. In this work, the optical absorption spectra obtained by photoacoustic spectroscopy show absorption bands that match those of the pigments capsanthin, lutein and chlorophyll. In addition, an absorption peak in the near-infrared region was revealed, which also provides information regarding the composition of roasted and ground coffee.


Coffee Organic materials absorption Photoacoustic spectroscopy Pigments 



Authors acknowledge the partial financial support of “Universidad del Quindío”, Colombia, through project #757. EM and AB also acknowledge support from CONACyT, SIP-IPN, and COFAA-IPN (Mexico). Authors also thank A. Cifuentes and S. Thrum for careful revision of the manuscript and for helpful comments and suggestions.


  1. 1.
    M. Arlorio, J.D. Coisson, F. Travaglia, F. Varsaldi, G. Miglio, G. Lombardi, A. Martelli, Food Res. Int. 38, 1009 (2005)CrossRefGoogle Scholar
  2. 2.
    L. Muller, K. Frohlich, V. Bohm, Food Chem. 129, 139 (2011)CrossRefGoogle Scholar
  3. 3.
    B. Uttara, A.V. Singh, P. Zamboni, R.T. Mahajan, Curr. Neuropharmacol. 7, 65 (2009)CrossRefGoogle Scholar
  4. 4.
    H. Khoo, K.N. Prasad, K. Kong, Y. Jiang, A. Ismail, Molecules 16, 1710 (2011)CrossRefGoogle Scholar
  5. 5.
    Y. Tanaka, N. Sasaki, A. Ohmiya, Plant J. 54, 733 (2008)CrossRefGoogle Scholar
  6. 6.
    K.A. Aliferis, P.A. Tarantilis, P.C. Harizanis, E. Alissandrakis, Food Chem. 121, 856 (2010)CrossRefGoogle Scholar
  7. 7.
    M. Herrero, C. Simó, V. García-Cañas, S. Fanali, A. Cifuentes, Electrophoresis 31, 2106 (2010)CrossRefGoogle Scholar
  8. 8.
    A.M. Sanchez, M. Carmona, A. Zalacain, J.M. Carot, J.M. Jabaloyes, G.L. Alonso, J. Agr. Food Chem. 56, 3167 (2008)CrossRefGoogle Scholar
  9. 9.
    H.W. Siesler, Y. Ozaki, S. Kawata, H.M. Heise, Near-Infrared Spectroscopy: Principles, Instruments, Applications, 1st edn. (WILEY-VCH, Weinheim, 2002), p. 1Google Scholar
  10. 10.
    A. Rosencwaig, A. Gersho, J. Appl. Phys. 47, 64 (1976)ADSCrossRefGoogle Scholar
  11. 11.
    P. Helander, J. Appl. Phys. 54, 3410 (1983)ADSCrossRefGoogle Scholar
  12. 12.
    Z.A. Yasa, W.B. Jackson, N.M. Amer, Appl. Optics 21, 21 (1982)ADSCrossRefGoogle Scholar
  13. 13.
    W.B. Sunarharum, D.J. Williams, H.E. Smyth, Food Res. Int. 62, 315 (2014)CrossRefGoogle Scholar
  14. 14.
    R. Stancanelli, L.D. Lojkner, K.L. Larsen, M. Guardo, C. Cannava, S. Tommasini, C.A. Ventura, M.L. Calabro, N. Micali, V. Villari, A. Mazzaglia, J. Pharmaceut. Biomed. 71, 214 (2012)CrossRefGoogle Scholar
  15. 15.
    B. Di Bartolo, O. Forte, Frontiers of Optical Spectroscopy (Kluwer Academic Publisher, Dordrecht, 2005), p. 206CrossRefGoogle Scholar
  16. 16.
    M.G. Sajilata, R.S. Singhal, M.Y. Kamat, Compr. Rev. Food Sci. F. 7, 29 (2008)CrossRefGoogle Scholar
  17. 17.
    U. Schweiggert, D.R. Kammerer, R. Carle, A. Schieber, Rapid Commun. Mass Sp. 19, 2617 (2005)CrossRefGoogle Scholar
  18. 18.
    H.D. Martin, T. Werner, J. Mol. Struct. 266, 91 (1992)ADSCrossRefGoogle Scholar
  19. 19.
    M. Zude, M. Pflanz, L. Spinelli, C. Dosche, A. Torricelli, J. Food Eng. 103, 68 (2011)CrossRefGoogle Scholar
  20. 20.
    S.A. Wybraniec, I. Platzner, S. Geresh, H.E. Gottlieb, M. Haimberg, M. Mogilnitzki, Y. Mizrahi, Phytochemistry 58, 1209 (2001)CrossRefGoogle Scholar
  21. 21.
    Y. Li, N. Scales, R.E. Blankenship, R.D. Willows, M. Chen, BBA-Bioenergetics 1817, 1292 (2012)CrossRefGoogle Scholar
  22. 22.
    M. Laasonen, T. harmia-Pulkkinen, C. Simard, M. Räsänen, H. Vuorela, Anal. Chem. 75, 754 (2003)CrossRefGoogle Scholar
  23. 23.
    I. Esteban-Díez, J.M. González-Sáiz, C. Pizarro, Anal. Chim. Acta 525, 171 (2004)CrossRefGoogle Scholar
  24. 24.
    C.W. Huck, W. Guggenbichler, G.K. Bonn, Anal. Chim. Acta 538, 195 (2005)CrossRefGoogle Scholar
  25. 25.
    K.H. Liland, E. Rukke, E.F. Olsen, T. Isaksson, Chemometr. Intell. Lab. 109, 51 (2011)CrossRefGoogle Scholar
  26. 26.
    K.H. Liland, T. Almøy, B. Mevik, Appl. Spectrosc. 64, 1007 (2010)ADSCrossRefGoogle Scholar
  27. 27.
    I.T. Jolliffe, Principal Component Analysis (Springer, New York, 2002), p. 63zbMATHGoogle Scholar
  28. 28.
    G. Downey, R. Briandet, R.H. Wilson, E.K. Kemsley, J. Agr. Food Chem. 45, 4357 (1997)CrossRefGoogle Scholar
  29. 29.
    F. Gordillo-Delgado, E. Marín, Coffee Consumption and Health (Nova Science Publishers, Inc., New York, 2012), p. 121Google Scholar
  30. 30.
    M.L. Baesso, E.C. Da Silva, H. Vargas, J.G. Cortez, J. Pelzl, Z. Lebensm, Unters. For. 191, 24 (1990)CrossRefGoogle Scholar
  31. 31.
    C. Yeretzian, E.C. Pascual, B.A. Goodman, Food Chem. 131, 811 (2012)CrossRefGoogle Scholar

Copyright information

© Springer Science+Business Media New York 2016

Authors and Affiliations

  1. 1.Laboratorio de OptoelectrónicaUniversidad del QuindíoQuindíoColombia
  2. 2.Instituto Politécnico Nacional (IPN)Centro de Investigación en Ciencia Aplicada y Tecnología Avanzada (CICATA), Unidad LegariaMéxicoMexico

Personalised recommendations