HPLC determination of caffeine in coffee beverage

Fajara, B E P; Susanti, Hari

doi:10.1088/1757-899x/259/1/012011

Cited by 18 publications

(14 citation statements)

References 4 publications

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“…This may mean that no effective amount of these phenolics was extracted. When the literature is examined, it is seen that the phenolic component analysis of coffee samples is concentrated on caffeine [30,31] and chlorogenic acid [9]. Not enough information is available on other compounds.…”

Section: Discussionmentioning

confidence: 99%

Phenolic compounds profile, neuroprotective effect and antioxidant potential of a commercial Turkish coffee

Ayvaz

2020

Rev. Nutr.

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Objective The purpose of this study is to determine the phenolic and flavonoid contents, and antioxidant activities and neuroprotective effects of powdered coffee sample of a commercial coffee brand originated from Sivas, Turkey. Methods Total phenolic, flavonoid and antioxidant contents, enzymatic and non-enzymatic antioxidative activities based on 2,2-diphenyl-1-picrylhydrazyl free radical scavenging activity, metal chelating potential, reducing power, superoxide dismutase and catalase activity tests and lipid peroxidation inhibition potentials of the ethanolic and aqueous extracts of the coffee sample were assayed using the commonly preferred spectrophotometric methods. Furthermore the extracts’ cholinesterase and tyrosinase inhibition potentials were evaluated. Phenolic profiles of the coffee sample were investigated using high performance liquid chromatography. Results Catechin was the most frequently detected phenolic acid. In addition, it was demonstrated that the water extract has a significant impact when compared with standard antioxidants. While the SC50 (sufficient concentration to obtain 50% of a maximum scavenging capacity) value for the scavenging activity of 2,2-diphenyl-1-picrylhydrazyl free radical was calculated as being 0.08mg/mL for water extract, the amount of chelating agents with half Fe2+ ions in the medium was found to be 0.271mg/mL. Additionally, it was shown that 0.1mg/mL concentration of both extracts prevents lipid peroxidation by 8%. Compared with standard drugs, inhibition potentials of cholinesterase and tyrosinase enzymes were considered as moderately acceptable in these samples. Conclusion Besides the extracts’ enzymatic antioxidant activity, their inhibition potential on cholinesterase and tyrosinase enzymes – which are important clinical enzymes – reveal that this natural source can be used as a valuable resource in different fields, especially in medicine.

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Section: Discussionmentioning

confidence: 99%

Phenolic compounds profile, neuroprotective effect and antioxidant potential of a commercial Turkish coffee

Ayvaz

2020

Rev. Nutr.

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“…When compared with SNI standards which require a maximum of the caffeine of 150 mg/day and 50 mg/serving, the value is equivalent to a sample of 516 g/day and 172 g/serving. This amount is quite a lot when compared to the amount of ground coffee used to brew a glass of coffee which is about 2 g/serving (Fajara & Susanti, 2017;Maramis et al, 2013). effects that often occur due to caffeine intake include palpitations, insomnia, headaches, tremors, anxiety, seizures, arrhythmias, nausea, and vomiting.…”

Section: Determination Of Caffeine Concentrationmentioning

confidence: 99%

“…The main constituent of protein derived compounds are called Purin xanthine (Arwangga et al, 2016). 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 (Fajara & Susanti, 2017). This caffeine compound in normal body condition does have some efficacy among others is an analytic medication that can lower the pain and reduce fever (Grgic et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

Quantitative Analysis of Caffeine Levels in Local Coffee (Coffea sp) Powder on Dabo Island with UV-Vis Spectrophotometry

Hainil¹,

Suhaera²,

Lirtri³

2019

Borneo J Pharm

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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 circulating on Dabo Island each in 2 g were 0.3383 mg for Sample A; 0.3786 mg for Sample B; and 0.5803 mg for Sample C.

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“…Concentrations of Nepalese tea and coffee ranged from 1.10 to 4.30 mg caffeine kg −1 dry basis [156]. Fajara and Susanti also determined caffeine in coffee beverages; they found 109.7–147.7 mg caffeine kg −1 per serving [157]. Gliszczyńska-Świgło and Rybicka used both a photodiode and fluorescence detector to monitor both caffeine and water-soluble vitamins, simultaneously, in energy drinks [148].…”

Section: Measurements Of Commonly Consumed Food Commoditiesmentioning

confidence: 99%

Liquid Chromatography Analysis of Common Nutritional Components, in Feed and Food

Cortés-Herrera

Artavia

Leiva

et al. 2018

Foods

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Food and feed laboratories share several similarities when facing the implementation of liquid-chromatographic analysis. Using the experience acquired over the years, through application chemistry in food and feed research, selected analytes of relevance for both areas were discussed. This review focused on the common obstacles and peculiarities that each analyte offers (during the sample treatment or the chromatographic separation) throughout the implementation of said methods. A brief description of the techniques which we considered to be more pertinent, commonly used to assay such analytes is provided, including approaches using commonly available detectors (especially in starter labs) as well as mass detection. This manuscript consists of three sections: feed analysis (as the start of the food chain); food destined for human consumption determinations (the end of the food chain); and finally, assays shared by either matrices or laboratories. Analytes discussed consist of both those considered undesirable substances, contaminants, additives, and those related to nutritional quality. Our review is comprised of the examination of polyphenols, capsaicinoids, theobromine and caffeine, cholesterol, mycotoxins, antibiotics, amino acids, triphenylmethane dyes, nitrates/nitrites, ethanol soluble carbohydrates/sugars, organic acids, carotenoids, hydro and liposoluble vitamins. All analytes are currently assayed in our laboratories.

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HPLC determination of caffeine in coffee beverage

Cited by 18 publications

References 4 publications

Phenolic compounds profile, neuroprotective effect and antioxidant potential of a commercial Turkish coffee

Phenolic compounds profile, neuroprotective effect and antioxidant potential of a commercial Turkish coffee

Quantitative Analysis of Caffeine Levels in Local Coffee (Coffea sp) Powder on Dabo Island with UV-Vis Spectrophotometry

Liquid Chromatography Analysis of Common Nutritional Components, in Feed and Food

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