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
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.
PDF References
How to cite this article
Pham Phuoc Nhan and Nguyen Tran Phu, 2012. Effect of Time and Water Temperature on Caffeine Extraction from Coffee. Pakistan Journal of Nutrition, 11: 100-103.
DOI: 10.3923/pjn.2012.100.103
URL: https://scialert.net/abstract/?doi=pjn.2012.100.103
DOI: 10.3923/pjn.2012.100.103
URL: https://scialert.net/abstract/?doi=pjn.2012.100.103
REFERENCES
- Adebayo, J.O., A.O. Akinyinka, G.A. Odewole and J.I. Okwusidi, 2007. Effect of caffeine on the risk of coronary heart disease: A re-evaluation. Indian J. Clin. Biochem., 22: 29-32.
Direct Link - Perva-Uzunalic, A., M. Skerget, Z. Knez, B. Weinreich, F. Otto and S. Gruner, 2006. Extraction of active ingredients from green tea (Camellia sinensis): Extraction efficiency of major catechins and caffeine. Food Chem., 96: 597-605.
CrossRefDirect Link - Cooper, C., E.J. Atkinson, H.W. Wahner, W.M. O'Fallon, B.L. Riggs, H.L. Judd and L.J. Melton, 1992. Is caffeine consumption a risk factor for osteoporosis? J. Bone Miner. Res., 7: 465-471.
Direct Link - DuBois, M., K.A. Gilles, J.K. Hamilton, P.A. Rebers and F. Smith, 1956. Colorimetric method for determination of sugars and related substances. Anal. Chem., 28: 350-356.
CrossRefDirect Link - Hughes, J.R. and K.L. Hale, 1998. Behavioral effects of caffeine and other methylxanthines on children. Exp. Clin. Psychopharmacol., 6: 87-95.
CrossRef - Nehling, A., J.L. David and G. Debry, 1992. Caffeine and the central nervous system: Mechanisms of action, biochemical, metabolic and psychostimulant effects. Brain Res. Rev., 17: 139-170.
CrossRefDirect Link - Varani, K., F. Portaluppi, S. Merighi, E. Ongini, L. Belardinelli and P.A. Borea, 1999. Caffeine alters A2A adenosine receptors and their function in human platelets. Circulation, 99: 2499-2502.
Direct Link - Vlajinac, H.D., R.R. Petrovic, J.M. Marinkovic, S.B. Sipetic and B.J. Adanja, 1997. Effect of caffeine intake during pregnancy on birth weight. Am. J. Epidemiol., 145: 335-338.
Direct Link