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Comparison of Extraction Methods for Caffeine, Chlorogenic Acids and Trigonelline in Green and Roasted Coffee Beans

Published by the American Society of Agricultural and Biological Engineers, St. Joseph, Michigan

Citation:  Paper number  016069,  2001 ASAE Annual Meeting. (doi: 10.13031/2013.7478) @2001
Authors:   Adriana S. Franca, Leandro S. Oliveira, Maria Lúcia A. Borges, Vany P. Ferraz
Keywords:   Coffee analysis, HPLC

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.

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