Spectrophotometric analysis of caffeine in local product of Arabica: observed at different roasted temperatures

Misto,; Alawiyah, K; Rohman, Lutfi; Supriyadi, Supriyadi; Mutmainnah,; Purwandari, Endhah

doi:10.1088/1757-899x/1173/1/012012

Cited by 4 publications

(2 citation statements)

References 2 publications

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“…The coffee solution that had been added with CaCO3 was then put into a separatory funnel and extracted with the addition of 25 mL of chloroform [17]. The function of the addition of chloroform is to bind caffeine compounds to form caffeine extraction [18]. The bottom layer was taken and heated using a water bath at 70 ℃ until the chloroform completely evaporated and white caffeine powder remain [19].…”

Section: Analysis Of Caffeine Contentmentioning

confidence: 99%

The Effect of Papaya Leaf Concentration and Fermentation Time on The Decafeination Process of Robusta Coffee

Hariyadi,

Keryanti,

Salsabila

et al. 2023

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High level of caffeine in Robusta coffee requires the reduction of level to accommodate person with low caffeine tolerance. The wet fermentation process with papaya leaf extract containing the papain enzyme was used to decaffeinate the coffee. This study aimed to investigate the effects of papaya leaf extract concentration and sampling time on the decaffeination of Robusta coffee green beans. The papaya leaf extract concentration ranged from 10% to 80% (w/v), with fermentation lasting 6 to 72 hours. The caffeine content was measured using a UV-Vis spectrophotometer, and organoleptic tests were performed on 40 untrained panelists. The results showed that both the concentration of papaya leaf extract and the fermentation time influenced the decaffeination. The optimum result was obtained after 48 hours of fermentation with 80% (w/v) papaya leaf extract resulting in a caffeine content of 0.268% (w/w) from an initial content of 1.20% (w/w), representing a 77.82% decrease in caffeine level efficiency. Fermented coffee was preferred by 58% of panellists over unfermented coffee. These findings imply that papain found in papaya leaves can reduce caffeine levels while also improving flavor and aroma.

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Section: Analysis Of Caffeine Contentmentioning

confidence: 99%

The Effect of Papaya Leaf Concentration and Fermentation Time on The Decafeination Process of Robusta Coffee

Hariyadi,

Keryanti,

Salsabila

et al. 2023

fld

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“…The total phenolic and flavonoid content and antioxidant activity of coffee beverages decrease with increasing roasting degree ( 12 , 13 ). Similarly, although caffeine has a high melting point, the high temperatures used in the coffee roasting process can affect its content beverages ( 14 ). Therefore, the high temperatures to which coffee beans are subjected to in order to produce volatile aromatic compounds, as in other foods, degrade compounds of high nutritional value, such as antioxidants ( 15 , 16 ).…”

Section: Introductionmentioning

confidence: 99%

Changes of polyphenols and antioxidants of arabica coffee varieties during roasting

2023

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Coffee is the most consumed beverage in the world after water. Multiple benefits are attributed to it in human health due to the presence of antioxidant compounds, whose content depends, among other factors, on the processing conditions of the coffee bean. The objective of this study was to determine the kinetics of polyphenols and antioxidants during the roasting of three varieties of arabica coffee. For this, we worked with varieties of coffee, Catimor, Caturra, and Bourbon, from the province of La Convencion, Cuzco, Peru. The samples were roasted in an automatic induction roaster, and 12 samples were taken during roasting (at 0, 1, 3, 5, 7, 9, 11, 13, 15, 17, 19, and 21 min of roasting) in triplicate. For green coffee beans, titratable acidity, total soluble solids, moisture and apparent density were determined. The change in polyphenol content was determined using the Folin-Ciocalteu method, and antioxidant activity was determined using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2-azino-bis- (3-ethyl-benzothiazoline-6-sulfonic acid) (ABTS+) free radical capture technique during roasting. Polyphenol and antioxidant contents increased until minute 5 of roasting and then decreased until minute 20, and in some cases, there were slight increases in the last minute. The model that best described the changes in these bioactive compounds was the cubic model (R2 0.634 and 0.921), and the best fits were found for the Bourbon variety, whose green grain had more homogeneous characteristics. The changes in the relative abundances of nine phenolic compounds were determined using high-performance liquid chromatography (HPLC). In conclusion, roasting modifies phenolic compounds and antioxidants differently in the coffee varieties studied. The content of some phenols increases, and in other cases, it decreases as the roasting time increases. The roasting process negatively affects the bioactive compounds and increases the fracturability of Arabica coffee beans, elements that should be taken into account at the moment of developing roasting models in the industry.

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Chemical composition and anti-radical properties of coffee cherry cultivated in Mediterranean climate

Di Stefano,

Buzzanca,

Ruvutuso

et al. 2023

Food Bioscience

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Spectrophotometric analysis of caffeine in local product of Arabica: observed at different roasted temperatures

Cited by 4 publications

References 2 publications

The Effect of Papaya Leaf Concentration and Fermentation Time on The Decafeination Process of Robusta Coffee

The Effect of Papaya Leaf Concentration and Fermentation Time on The Decafeination Process of Robusta Coffee

Changes of polyphenols and antioxidants of arabica coffee varieties during roasting

Chemical composition and anti-radical properties of coffee cherry cultivated in Mediterranean climate

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