First order derivative spectra to determine caffeine and chlorogenic acids in defective and nondefective coffee beans

Abstract

In this research, the application of the first order derivative spectra was employed to determine the levels of caffeine (CAF) and chlorogenic acids (CGA) in defective (immature, black, and sour) and nondefective coffee beans without using extraction or background correction techniques. The extreme points of first order derivate spectra of these compounds were at the wavelength of 260 and 292 nm enable to quantify the contents of CAF and CGA, respectively. The level of CAF and CGA in coffee beans determined by this method is ranged from 1.2 ± 0.12–1.46 ± 0.47% and 4.04 ± 0.44–4.43 ± 0.43%, respectively. The study results also indicated total contents of CAF and CGA levels discriminate the defective and nondefective coffee beans with higher CAF and CGA contents being observed in defective coffee beans. As the method is extremely rapid, easy, and inexpensive and also requires minimal sample preparation for the quantification of CAF and CGA contents in coffee, it could be a valuable quality control technique.

Rapid and simultaneous determination of trigonelline, caffeine, and chlorogenic acid in green coffee bean extract

“…Recently, UV‐Vis spectrometry methods were reported for a simultaneous determination of caffeine and chlorogenic acid with first‐order derivative spectra at 260 and 291 nm (Habtamu and Belay, 2020 ) and without derivative spectra at 272 and 330 nm (Navarra et al, 2017 ). Although these methods seem simple and fast, they are not selective and reliable.…”

A Systematic Mapping Study of Coffee Quality throughout the Production-to-Consumer Chain

“…is category includes articles centered on the processes of drying [91], fermenting [92], and wet [93] and dry processing [94] as a whole. e sorting category (8.4%) focuses on articles that study coffee defects [95], the differentiation of defective grains from nondefective [96], and grading, that is, the physical classification of green beans using different sized holes meshes [97].…”

Rapid Identification of the Chemical Components of Ilex rotunda Thunb Using UPLC-Q-TOF-MS/MS

“…IRC was crushed, and about 1.0 g was weighed, placed in a conical flask, and extracted using 40 mL of 70% methanol (v/v) for 2 h by ultrasound. e supernatant was centrifuged at 12000 rpm for 15 min and stored at 4 °C for UPLC-Q-TOF-MS/MS analysis [13][14][15][16].…”