African Journal of
Pure and Applied Chemistry

  • Abbreviation: Afr. J. Pure Appl. Chem.
  • Language: English
  • ISSN: 1996-0840
  • DOI: 10.5897/AJPAC
  • Start Year: 2007
  • Published Articles: 347

Full Length Research Paper

Determination of chlorogenic acid content in beans and leaves of coffea arabica using UV/Vis spectrometer

Adane Tadesse Dado
  • Adane Tadesse Dado
  • Physics Department, College of Natural and Computational Sciences, Wolaita Sodo University, P. O. Box 138, Ethiopia.
  • Google Scholar
Yoseph Alresawum Asresahegn
  • Yoseph Alresawum Asresahegn
  • Physics Department, College of Natural and Computational Sciences, Kotebe Metropolitan University, 31248, Ethiopia.
  • Google Scholar
Kusse Gudishe Goroya
  • Kusse Gudishe Goroya
  • Physics Department, College of Natural and Computational Sciences, Wolaita Sodo University, P. O. Box 138, Ethiopia.
  • Google Scholar


  •  Received: 24 December 2018
  •  Accepted: 26 June 2019
  •  Published: 31 August 2019

References

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Belay A, Gholap AV (2009). Characterization and determination of chlorogenic acids (CGA) in coffee beans by UV-Visspectroscopy. African Journal of Pure and Applied Chemistry 3:234-240.

 

Belay A, Ture K, Redi M, Asfaw A (2008). Caffeine measurement in coffee beans with UV-Vis spectrometer. Food Chem. 108:310-315.
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Budiman A, Anggi L, Muchtaridi M (2017). The stability of chlorogenic acid in syru p of coffee arabica (Coffea arabica L.) extract with decaffeination process. Asian Journal of Pharmaceutical and Clinical Research Special issue (May).
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Campa C, Mondolot L, Rakotondravao A, Bidel LPR, Gargadennec A, Couturon E, Fisca PL, Rakotomalala J, Jay-Allemand C, Davis AP (2012). A survey of mangiferin and hydroxycinnamic acid ester accumulation in coffee (Coffea) leaves: biological implications and uses. Annals of Botany 110:1-19.
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Campa C, Doulbeau S, Dussert S, Hamon S (2005). Qualitative relationship between caffeine and chlorogenic acid contents among wild Coffea species. Food Chemistry 93:135-139.
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Clifford MN, Johnston KL, Knight S, Kuhnert N (2003). Hierarchical scheme for LC-MSn identification of chlorogenic acids. Journal of Agricultural and Food Chemistry 51:2900-2911.
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Farah A, de Paulis T, Moreira DP, Trugo LC, Martin PR (2006b). Chlorogenic acid and lactones in regular and water de-caffeinated Arabica coffee. Journal of Agricultural and Food Chemistry 54:374-381.
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Farah A, Paulis TD, Trugo LC, Martin PR (2005). Effect of Roasting on the Formation of Chlorogenic Acid Lactones in Coffee. Journal of Agricultural and Food Chemistry 53:1505-1513.
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Farah A, Donangelo CM (2006). Phenolic compounds in coffee. Brazlian Journal of Plant Physiology 18: 23-36.
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Fujioka K, Shibamoto T (2008). Chlorogenic acid and caffeine contents in various commercial brewed coffees. Food Chemistry 106:217-221.
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Gebeyehu T, Bikila SL (2015). Determination of caffeine content and antioxidant activity of coffee. American Journal of Applied Chemistry 3:69-76.
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Hall S, John WY, Gary DG (2018). Bioactive constituents in caffeinated and decaffeinated coffee and their effect on the risk of depression - A Comparative constituent analysis study. Beverages 4(4):79.
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Kristiningrum N, Retnaningtyas Y, Putu N (2015). Validated TLC-Densitometry method for determination of chlorogenic acid in coffee leaves extract. Department of Pharmaceutical Chemistry, Faculty of Pharmacy, Jember University, Indonesia.

 

Ky CL, Louarn J, Guyot B, Dussert S, Hamon S, Noirot M (2001). Caffeine, trigonelline, chlorogenic acids and sucrose diversity in wild coffee Arabica and canephore P. accessions. Food Chemistry 75:223-230.
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Manach C, Scalbert A, Morand C, Jimenez L (2004). Polyphenols: Food sources and bioavailability. American Journal of Clinical Nutrition 79:727-747.
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Mekuria T, Neuhoff D, Kopke U (2004). The status of coffee production and the potential for organic conversion in Ethiopia. Conference on International Agricultural. Research and Development, Deutscher Tropentag, Berlin.

 

Perrone D, Farah A, Donangelo CM, de Paulis T, Martin PR (2008). Comprehensive analysis of major and minor chlorogenic acids and lactones in economically relevant Brazilian coffee cultivars. Food Chemistry 106:859-867.
Crossref

 

Pohl P, Stelmach E, Welna M, Szymczycha-Madeja A (2013). Determination of the elemental composition of coffee using instrumental methods. Food Analytical Methods 6:598-613.
Crossref

 

Rodrigues NP, Bragagnolo N (2013). Identification and quantification of bioactive compounds in coffee brews by HPLC-DAD-MS. Journal of Food Composition and Analysis 32:105-115
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Sujitrat R, Sunate S (2017). Caffeine and catechins in fresh coffee leaf (Coffea Arabica) and coffee leaf tea by HPLC. Maejo International Journal of Science and Technology 11:211-218.

 

Zewdu TW, Abdisa GJ, Liboro HM, Tesfaye H (2016). The Determination of Caffeine Level of Wolaita Zone, Ethiopia Coffee Using UV-visible Spectrophotometer. American Journal of Applied Chemistry 4:59-63.
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