Quantification of Caffein and Chlorogenic Acid in Decaffeination of Arabica Coffee Beans with Brewing Method Samples Using HPLC

Rubiyanti, Rani and Yulia, Nunung (2025) Quantification of Caffein and Chlorogenic Acid in Decaffeination of Arabica Coffee Beans with Brewing Method Samples Using HPLC. Indonesian Journal of Pharmaceutical Science and Technology, 6 (2). pp. 106-115. (Unpublished)

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Abstract

Chlorogenic acid (CGA) effectively inhibits the growth of pathogenic bacteria,strong antioxidant and anti-inflammatory activities. In addition to CGA, coffee contains caffeine. Based on previous research, the consumption of Arabica coffee beans can lead to stomach lesions due to the caffeine content. The main aim of this study is to determine the levels of caffeine and CGA in decaffeinated coffee with variations in the brewing method, which will be compared to variations in roasting time in regular coffee. Arabica coffee bean samples from three different drying methods, namely honey (A), natural (B), and full wash (C), were roasted at 180°C for 20 minutes and 50 minutes. Arabica coffee bean samples from these three drying methods were then decaffeinated by extraction using hot water for 90 minutes at temperatures of 50°C and 75°C, followed by roasting for 50 minutes at 180°C. The levels of caffeine and CGA were quantified using HPLC-UVVis. The results showed that the lowest caffeine content was found in decaffeinated Arabica coffee beans (natural drying) with a boiling temperature of 50°C (2.06%). The highest CGA content was found in Arabica coffee beans using the full wash drying method with a roasting time of 50 minutes (1.32%).

Item Type:	Article
Subjects:	R Medicine > R Medicine (General)
Divisions:	Jurusan Farmasi > D3 Farmasi
Depositing User:	Farmasi
Date Deposited:	20 Feb 2025 08:57
Last Modified:	20 Feb 2025 08:57
URI:	http://repo.poltekkestasikmalaya.ac.id/id/eprint/5621

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