Determination of caffeine, chlorogenic acid and nicotinic acid in coffee beans by using HPLC / Nor Hanisah Mat Yassin

Coffee usually comes in two types of coffee beans. They are coffee arabica and coffee robusta. These coffees contain many chemicals that are affected during the roasting process. The coffee contains caffeine, chlorogenic acid and nicotinic acid which give a variety of the effect that is both bene...

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Main Author:	Mat Yassin, Nor Hanisah
Format:	Student Project
Published:	Faculty of Applied Sciences 2008
Online Access:	http://ir.uitm.edu.my/id/eprint/833/

id	uitm-833
recordtype	eprints
spelling	uitm-8332017-05-23T08:31:33Z http://ir.uitm.edu.my/id/eprint/833/ Determination of caffeine, chlorogenic acid and nicotinic acid in coffee beans by using HPLC / Nor Hanisah Mat Yassin Mat Yassin, Nor Hanisah Coffee usually comes in two types of coffee beans. They are coffee arabica and coffee robusta. These coffees contain many chemicals that are affected during the roasting process. The coffee contains caffeine, chlorogenic acid and nicotinic acid which give a variety of the effect that is both beneficial and harmful to human. This research will determine the amount of compound such as caffeine, chlorogenic acid and nicotinic acid present in coffee after roasting. The coffee beans were roasted in an oven and grounded coffee was brewed in freezer. The sample preparation was quite simple involving only heating water extraction and filtration. Analytical HPLC unit consists of Water 717 plus Autosampler and Water 600 Controller, Water 2487 Dual λ Absorbance detector, a 150 x 4.6 mm i.d. Merck Superspher 100 Reversed Phase (RP), C-18 column with 5 μm particle sizes. The analysis is uses reversed phase (RP) column with gradient elution of 10 mM citric acid (A) and methanol (B). Robusta coffee beans contained the highest amount of caffeine compared with arabica were, 36.0290 mg/ml and 35.2950 mg/ml respectively. The amount nicotinic acid in roasted coffee arabica for five minute was 0.5859 mg/ml and roasted coffee robusta was 0.7000 mg/ml. The amount of chlorogenic acid in brewed coffee samples is smaller than roasted coffee sample. In roasted coffee sample, the amount of CGA in arabica and robusta were 10.8936 mg/ml and 15.1398 mg/ml respectively. COPYRIGHT © Faculty of Applied Sciences 2008 Student Project NonPeerReviewed Mat Yassin, Nor Hanisah (2008) Determination of caffeine, chlorogenic acid and nicotinic acid in coffee beans by using HPLC / Nor Hanisah Mat Yassin. [Student Project] (Unpublished)
repository_type	Digital Repository
institution_category	Local University
institution	Universiti Teknologi MARA
building	UiTM Institutional Repository
collection	Online Access
description	Coffee usually comes in two types of coffee beans. They are coffee arabica and coffee robusta. These coffees contain many chemicals that are affected during the roasting process. The coffee contains caffeine, chlorogenic acid and nicotinic acid which give a variety of the effect that is both beneficial and harmful to human. This research will determine the amount of compound such as caffeine, chlorogenic acid and nicotinic acid present in coffee after roasting. The coffee beans were roasted in an oven and grounded coffee was brewed in freezer. The sample preparation was quite simple involving only heating water extraction and filtration. Analytical HPLC unit consists of Water 717 plus Autosampler and Water 600 Controller, Water 2487 Dual λ Absorbance detector, a 150 x 4.6 mm i.d. Merck Superspher 100 Reversed Phase (RP), C-18 column with 5 μm particle sizes. The analysis is uses reversed phase (RP) column with gradient elution of 10 mM citric acid (A) and methanol (B). Robusta coffee beans contained the highest amount of caffeine compared with arabica were, 36.0290 mg/ml and 35.2950 mg/ml respectively. The amount nicotinic acid in roasted coffee arabica for five minute was 0.5859 mg/ml and roasted coffee robusta was 0.7000 mg/ml. The amount of chlorogenic acid in brewed coffee samples is smaller than roasted coffee sample. In roasted coffee sample, the amount of CGA in arabica and robusta were 10.8936 mg/ml and 15.1398 mg/ml respectively. COPYRIGHT ©
format	Student Project
author	Mat Yassin, Nor Hanisah
spellingShingle	Mat Yassin, Nor Hanisah Determination of caffeine, chlorogenic acid and nicotinic acid in coffee beans by using HPLC / Nor Hanisah Mat Yassin
author_facet	Mat Yassin, Nor Hanisah
author_sort	Mat Yassin, Nor Hanisah
title	Determination of caffeine, chlorogenic acid and nicotinic acid in coffee beans by using HPLC / Nor Hanisah Mat Yassin
title_short	Determination of caffeine, chlorogenic acid and nicotinic acid in coffee beans by using HPLC / Nor Hanisah Mat Yassin
title_full	Determination of caffeine, chlorogenic acid and nicotinic acid in coffee beans by using HPLC / Nor Hanisah Mat Yassin
title_fullStr	Determination of caffeine, chlorogenic acid and nicotinic acid in coffee beans by using HPLC / Nor Hanisah Mat Yassin
title_full_unstemmed	Determination of caffeine, chlorogenic acid and nicotinic acid in coffee beans by using HPLC / Nor Hanisah Mat Yassin
title_sort	determination of caffeine, chlorogenic acid and nicotinic acid in coffee beans by using hplc / nor hanisah mat yassin
publisher	Faculty of Applied Sciences
publishDate	2008
url	http://ir.uitm.edu.my/id/eprint/833/
first_indexed	2023-09-18T22:45:04Z
last_indexed	2023-09-18T22:45:04Z
_version_	1777417170427314176

Determination of caffeine, chlorogenic acid and nicotinic acid in coffee beans by using HPLC / Nor Hanisah Mat Yassin

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