Effect of Time and Water Temperature on Caffeine Extraction from Coffee

Authors

  • Pham Phuoc Nhan Department of Biochemistry and Plant Physiology, College of Agriculture and Applied Biology, Cantho University, 3-2 Street, Cantho City, Vietnam
  • Nguyen Tran Phu Department of Biochemistry and Plant Physiology, College of Agriculture and Applied Biology, Cantho University, 3-2 Street, Cantho City, Vietnam

DOI:

https://doi.org/10.3923/pjn.2012.100.103

Keywords:

Caffeine, coffee, percolation, quality

Abstract

The stimulating effect of coffee is mainly depended on caffeine availability in products. Caffeine levels in grains of two coffee species, Coffea arabica and Coffea robusta, have been quantified via the maximal absorbance of standard caffeine at 288 nm. Three popular coffee brands in Vietnam were selected for quality assessment based on the qualitative information printed on their labels. Caffeine level in C. robusta is always higher than that of C. arabica at any time durations and temperatures of extraction. Best combination between time and temperature for caffeine extraction is 15 min and 90°C or 100°C. About 90% of caffeine has been removed from coffee powder by routine percolated. The extracted caffeine is tightly correlated with extracting sequence by the equation of y = 1.7647x-1.5023 with R2 = 0.9963. The chosen coffee products have higher caffeine contents, at least 2.5 times than those appeared on their labels.

Downloads

Published

15.01.2012

Issue

Vol. 11 No. 2 (2012)

Section

Research Article

License

Copyright (c) 2012 Asian Network for Scientific Information

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution and reproduction in any medium, provided the original author and source are credited.

How to Cite

Nhan, P. P., & Phu, N. T. (2012). Effect of Time and Water Temperature on Caffeine Extraction from Coffee. Pakistan Journal of Nutrition, 11(2), 100–103. https://doi.org/10.3923/pjn.2012.100.103