Determination of fatty acids, vitamins and trace elements in Pistacia terebinthus coffee

Abstract

Composition of fatty acids, trace elements and fat-soluble vitamins of Pistacia terebinthus coffee, produced in Elazig,Turkey, was determined. Analyses were performed by using GC, ICP-OES and HPLC, respectively. The accuracy of the system was investigated by the determination of Cu, Ni, Zn, Fe and Co in standard additional method. The results of the recovery tests for samples are within the acceptable range (96% and 103%) verifying the validity of the proposed method for coffee analysis. The results were comparative with other kinds of coffee in literature. For the simultaneous determination of all vitamins, the mixture of acetonitrile/methanol (3/1, v/v) was used as the mobile phase. Detection was performed at 202 nm. It shows that this kind of coffee is a good source of trace elements and fatty acids.