HPLC coupled to UV-vis detection was used for the analysis of eight phenolic acids, three flavonoids, and caffeine in sixteen coffee samples (roasted, green and instant) collected from the Algerian market. The following parameters were taken into account for coffee analyses: packaging, roasting degree, grain size, instantaneity, and decaffeination.The total polyphenols and caffeine levels in coffee extracts were found to vary from 12.37. ±. 0.55 to 200.08. ±. 6.47 mg/l, and 38.00. ±. 1.89 to 136.00. ±. 6.45 mg/l, respectively.Evaluation of chromatographic performance showed excellent reproducibility, resolution, selectivity, and reasonable peak symmetry. The limit of detection (LOD) ranged from 0.75 to 14.79. μg/l, while the limit of quantification (LOQ) ranged from 2.26 to 44.44. μg/l. The separation of all compounds was achieved within 13. min.
|Number of pages||7|
|Journal||Journal of the Taiwan Institute of Chemical Engineers|
|Publication status||Published - Jul 2014|
- Phenolic acids
ASJC Scopus subject areas
- Chemical Engineering(all)