Comprehensive analysis of alcohol compounds in commercial instant coffee: A validated 1H NMR spectroscopy study within the Islamic paradigm

Nordin N 1 , Hasbullah NH 2 , Abu Bakar N 3

Affiliations 

  • 1 Department of Chemistry, Faculty of Science, Universiti Malaya, 50603 Kuala Lumpur, Malaysia. Electronic address: ndiana13@um.edu.my
  • 2 Department of Chemistry, Faculty of Science, Universiti Malaya, 50603 Kuala Lumpur, Malaysia
  • 3 Department of Engineering and Sciences, American Degree Program, School of Liberal Arts and Sciences, Taylor's University, Taylor's Lakeside Campus, No. 1 Jalan Taylor, 47500 Subang Jaya, Selangor, Malaysia. Electronic address: Nurfarhanim.AbuBakar@taylors.edu.my
Food Chem, 2024 Nov 15;458:140236.
PMID: 38959805 DOI: 10.1016/j.foodchem.2024.140236

Abstract

Coffee, a globally consumed beverage, has raised concerns in Islamic jurisprudence due to the possible presence of alcohol compounds. This research aims to utilise the sensitivity and reliability of 1H NMR spectroscopy in the quantification of alcohol compounds such as ethanol, furfuryl alcohol, and 5-(hydroxymethyl) furfural (HMF) in commercial instant coffee. Analysis of seven products was performed using advanced 1H Nuclear Magnetic Resonance (NMR) spectroscopy together with Statistical Total Correlation Spectroscopy (STOCSY) and Resolution-Enhanced (RED)-STORM. The analysis of the 100 mg sample revealed the absence of ethanol. The amount of furfuryl alcohol and HMF in the selected commercial instant coffee samples was 0.817 μg and 0.0553 μg, respectively. This study demonstrates the utility of 1H NMR spectroscopy in accurate quantification of trace components for various applications.

* Title and MeSH Headings from MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine.

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