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| - Authentication of Coffee by Means of PCR-RFLP Analysis andLab-on-a-Chip Capillary Electrophoresis
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| - Coffee is one of the most important world food commodities, commercial trade consisting almostentirely of Arabica and Robusta varieties. The former is considered to be of superior quality and thusattracts a premium price. Methods to differentiate these coffee species could prove to be beneficialfor the detection of either deliberate or accidental adulteration. This study describes a moleculargenetics approach to differentiate Arabica and Robusta coffee beans. This employs a PolymeraseChain Reaction−Restriction Fragment Length Polymorphism to monitor a single nucleotide polymorphism within the chloroplastic genome. Samples were analyzed with a lab-on-a-chip capillaryelectrophoresis system. Coffee powder mixtures were analyzed with this technique, displaying a 5%limit of detection. The plastid copy number was found to be relatively constant across a wide rangeof bean samples, suggesting that this methodology can also be employed for the quantification ofany adulteration of Arabica with Robusta beans. Keywords: Coffee authentication; food forensics; SNP; PCR-RFLP; lab-on-a-chip; chloroplasts
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