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

Abstract

Indonesia’s geographical location supports the existence of various coffee commodities. As a plantation commodity, coffee has a high economic value. Coffee has a lot of substance that is beneficial to the body, one of is caffeine that serve to increase the stamina. Caffeine is naturally present in many types of plants as secondary metabolism. This research was done to know the content of caffeine in a local Arabica pure coffee with their variation of roasted temperatures. Coffee roasting is a stage of processing coffee beans into ready to grind, which can produce variations in the taste and content of coffee. The roasting process uses a roasting machine that automatically adjusts the roast temperature. Variations of roasted coffee are ground and used as a solution to determine the caffeine content. The determination of the coffee content is carried out using the spectrophotometric method, which measures the absorbance of caffeine in solution when it is passed by electromagnetic waves in the UV-Vis spectrum. The test results showed that the highest caffeine content was on samples of pure Arabica coffee with a roasted temperature of 195°C to 215°C with five levels of coffee roast. Caffeine content in sequential 3.217% and 2.597%.

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

“…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].…”

Changes of polyphenols and antioxidants of arabica coffee varieties during roasting

“…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 ).…”