Correlation of Microclimate of West Java on Caffeine and Chlorogenic acid in Coffea canephora var. robusta (original) (raw)
Related papers
International Journal of Applied Pharmaceutics, 2018
Objective: To develop and validate a simple, accurate, and precise HPLC method for the determination of caffeine in green coffee beans (Coffea arabica L.) from three districts of West Java, Indonesia. Methods: The analytical method was conducted using Enduro C-18 (250 x 4.6 mm) column with methanol: water (37: 63) as a mobile phase, the flow rate was 1.0 ml/min, and the detector wavelength was set at 274 nm. The selectivity, linearity, limit of detection (LOD), limit of quantification (LOQ), accuracy, precision, and system suitability testing Results: The retention time of caffeine was 6.36 min. % RSD for precision was 0.192. The linearity of the method was obtained using a concentration range of 1-200 ppm with the correlation coefficient of 0.998. The limit of detection was 9 ppm and the limit of quantitation was 28 ppm. The accuracy was in between were evaluated as the parameters of validation. 90.723%-102.853 Conclusion: The proposed HPLC method meets the acceptance criteria of validation parameters and can be applied for routine analysis.
Molecules
Chlorogenic acid and caffeine are among the important components in coffee beans, determining the taste and aroma. In addition, phenols and antioxidants content possess vital health values. The main aim of this study is to determine the levels of caffeine and chlorogenic acid in several coffee samples of different origins and degrees of roasting. The coffee samples were extracted using hot water. The levels of caffeine and chlorogenic acid were quantified using high-performance liquid chromatography (HPLC) equipped with a diode array detector, a reverse phase system, and an ODS column (C18). Total phenol and antioxidant contents were previously determined for the same samples. The results showed that the highest content of caffeine was found in the medium roasted coffee (203.63 mg/L), and the highest content of chlorogenic acid content was found in the green coffee (543.23 mg/L). The results demonstrated a negative correlation between the chlorogenic acid levels with the degree of r...
Determination of Caffeine Content in Arabica and Robusta Green Coffee of Indian Origin
European Journal of Natural Sciences and Medicine, 2021
The coffee tree belongs to the Rubiaceae family, genus Coffea. Although more than 80 species of coffee have been identified worldwide, only two are economically important. Coffea Arabica, also known as Arabica coffee, is responsible for about 70% of the world coffee market, and Coffea Canephora or Robusta coffee represents the rest. Due to the strong physiological effects of caffeine on human physiology, the caffeine content is a very important quality parameter of processed coffee. Routine analysis of caffeine in the food industry can be facilitated using fast and reliable tests. In this article, we quantitatively determined the caffeine content using the chloroform isolation method and we also performed the qualitative determination of caffeine in green coffee of Indian origin by the UV-VIS spectrophotometric method. Following the analysis of caffeine isolate with chloroform, we obtained a caffeine content of 182 mg / 100 g for the Robusta green coffee sample and 154 mg / 100 g fo...
Borneo Journal of Pharmacy, 2019
Coffee (Coffea sp) is the second-largest beverage consumed by people around the world whose process comes from the processing and extraction of coffee beans. Coffee has a chemical compound, one of which is caffeine. Caffeine is a crystal-shaped compound. Caffeine can be a tangible white powder or a shiny white needle-shaped, odorless caffeine, and caffeine has a bitter taste. The purpose of the study was to determine the caffeine levels of local ground coffee on the island of Dabo with the spectrophotometry UV-Vis method. Analysis of the ground coffee caffeine levels is quantitative determined using spectrophotometry UV-Vis. The equation of the calibration curve of caffeine is regression y = 0.1307x + 0.0112 with a correlation coefficient value (r) of 0.9993. Based on Indonesian National Standards (SNI) 01-7152-2006, The maximum limit of caffeine in foods and beverages is 150 mg/day and 50 mg/serving. The results of the analysis of caffeine levels from three samples of ground coffee...
Agricultural Sciences
The present study reports a physicochemical comparison of shade-grown and sun-grown coffee beans, under unripe, rip and roasted-ripe conditions, using electrical conductivity measurements, electron paramagnetic resonance (EPR), infrared spectroscopy (FTIR), and high performance liquid chromatography (HPLC). Moreover, the assessed physicochemical parameters were compared with organoleptic evaluations based on the Coffee Quality Institute protocol. The values found for electrical conductivity, leached potassium, and stable free radicals were respectively 29%, 31%, and 350% higher for shade-grown coffee beans, whereas polyphenol oxidase enzymatic activity was 23% lower. By contrast, FTIR and HPLC measurements identified higher chlorogenic acid and lipid contents in sun-grown coffee beans. Importantly, the sensorial grade attributed to roasted-ripe grains was 12% higher for sun-grown coffee. Our findings suggest that shade-grown coffee beans have undergone microorganismal activity and undesired fermentation during cultivation, which resulted in lower coffee quality. A correlation between a set of selected physicochemical properties and organoleptic properties was robustly
Food Science and Quality Management, 2020
Coffee is one of the most important agricultural commodities. The objective of this study was to simultaneously determination the biochemical constituents (caffeine, chlorogenic and nicotinic acids) and correlation with organoleptic cup quality of commonly grown coffee Arabica varieties in contrasting altitude of Southwest Ethiopia. A rapid and validated HPLC Diode Array Detector method was used for the simultaneous determination of targeted analytse in green and roasted coffee beans. The moisture content and pH were recorded from 10.13±0.04 to 12.49±0.08 and 5.36±0.04 to 5.81±0.04 respectively. The results of the chemical analysis showed that caffeine content in green coffee varieties was ranged from 12.34±0.08 mg/g (high altitude) to 19.89±0.28 mg/g (low altitude), chlorogenic content was also recorded 27.17±0.38 mg/g (high altitude) to 39.18±0.24 mg/g (low altitude) and nicotinic acid was ranged from 7.13±0.52 mg/g (low altitude) to 10.16±0.75 mg/g (high altitude). The caffeine content in roasted coffee varieties was ranged from 13.93±0.29 (high altitude) to 20.88±0.14 mg/g (low altitude) and chlorogenic content was recorded 8.56±0.02 (high altitude) to 16.21±0.10 mg/g (low altitude) and nicotinic acid ranged from 8.76 ±0.11 mg/g (high altitude) to 6.34±0.031 mg/g (low altitude). A highly significant decrement was observed in chlorogenic acid content after roasting, as altitude increases the caffeine and chlorogenic acid decreased. In contrary, nicotinic acid increase as altitude increase in green coffee varieties. As can be concluded from the result, as altitude increases caffeine and chlorogenic acid decreases but nicotinic acid increase. The caffeine content in green beans was lower as compared to roasted beans; significant degradation of chlorogenic acid was observed after roasting beans of the same variety. There was a significant interaction between altitude and coffee varieties on chemical constituents of coffee. These chemical contents could be used for coffee discriminators of coffee varieties and different altitudes. A highly significant correlation was also observed between biochemical contents and cup quality evaluation with altitude.
Chemistry Central journal, 2017
This study was conducted to develop fast and cost effective methods for the determination of caffeine in green coffee beans. In the present work direct determination of caffeine in aqueous solution of green coffee bean was performed using FT-IR-ATR and fluorescence spectrophotometry. Caffeine was also directly determined in dimethylformamide solution using NIR spectroscopy with univariate calibration technique. The percentage of caffeine for the same sample of green coffee beans was determined using the three newly developed methods. The caffeine content of the green coffee beans was found to be 1.52 ± 0.09 (% w/w) using FT-IR-ATR, 1.50 ± 0.14 (% w/w) using NIR and 1.50 ± 0.05 (% w/w) using fluorescence spectroscopy. The means of the three methods were compared by applying one way analysis of variance and at p = 0.05 significance level the means were not significantly different. The percentage of caffeine in the same sample of green coffee bean was also determined by using the liter...
Determination of Chlorogenic Acids (CGA) in Coffee Beans using HPLC
2013
Chlorogenic acids (CGA) are the main phenolic compounds in coffee and coffee has one of the highest concentrations of CGA of all plant constituents. In this study, the levels of CGA in certain coffee (Arabica Jimma (ArJM), Arabica Nekemit (ArNK), Arabica Sidamo (ArSD), Arabica Jimma (ArJM) raw, and Arabica Jimma (ArJM) Husk) brands found in Ethiopia were determined using High Performance Liquid Chromatography (HPLC). The levels of CGA in all the coffee brands were found to be within the documented range. The order of CGA concentration (mg/g) in coffee samples was found as follows: ArJM raw > ArJM > ArSD > ArNK > ArJM Husk. Generally, Arebica Jimma raw (46.144 mg/g) has the highest while Arebica Jimma husk (0.981 mg/g) has the least concentration of CGA.
This study conducted an in-depth assessment of green Arabica coffee bean samples sourced from diverse agro-ecologies in Ethiopia, focusing on the relationship between the beans' physicochemical characteristics and biochemical composition and their agro-ecological conditions. The study employs principal component analysis to elucidate the relationship between Arabica bean growing environmental conditions, physicochemical characteristics, and the biochemical composition of coffee beans from diverse Ethiopian agro-ecologies. The present findings reveal remarkable associations, particularly highlighting the impact of elevation in coffee-growing areas and the daily average temperature on key attributes such as hundred-bean weight, moisture content, crude fat content, and pH of the beans. Furthermore, the present study observed the intricate interplay between the beans' biochemical composition and diverse growing environmental variables. Except caffeine content, all other biochemical compositions of the beans exhibited significant associations with the prevailing environmental conditions during growth. Principal component analysis identifies variations in samples based on environmental variables, physicochemical, and biochemical composition. These findings highlight the complex impact of growing environmental conditions on the distinct quality of Arabica coffee beans across Ethiopian regions. For a comprehensive understanding of green Arabica beans from diverse agro-ecologies, future research should explore metabolites characterizing these beans based on their profiles.