Dr. Gulab Jham and his associates at the USDA have developed a method of detecting adulteration of ground coffee with roasted corn by measuring its Vitamin E content. Based on his detection method, one popular brand of Brazilian coffee was found to contain about nine percent corn.
Consumers are being cheated by this substitution as coffee beans are much more expensive than corn.
This article, “Gamma-Tocopherol as a Marker of Brazilian Coffee (Coffea arabica L.) Adulteration by Corn” can be found in the Journal of Agricultural and Food Chemistry located on line at < http://pubs.acs.org/cgi-bin/sample.cgi/jafcau/2007/55/i15/pdf/jf070967n.pdf >.
Now wouldn’t it be a kick in the head if it were the Vitamin E in coffee that was responsible for the recently touted health effects of coffee?
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