Click on “Download PDF” for the PDF version or on the title for the HTML version.

If you are not an ASABE member or if your employer has not arranged for access to the full-text, Click here for options.

A considerable number of methodologies for extraction of chlorogenic acids, trigonelline and caffeine from coffee beans is available in the literature. Each one presents a different level of complexity and extraction efficiency. Therefore, it was the aim of this study to evaluate five extraction methodologies for both green and roasted coffee, in order to determine the most appropriate for simultaneous quantification of the above referenced compounds. Three of the five methodologies evaluated presented approximately the same extraction efficiency. The HPLC methodology employed in this study was not appropriate for chemical analysis of the extract that used isopropyl alcohol as solvent.