Section 4 Chemistry of Coffee

Corporate Media, Verlag Moderne

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Industrie; 2007

**Chapter 5**

**Abstract**

Its Analysis

of caffeine by various analytical methods.

electrochemical methods

**1. Introduction**

Sri Lanka.

proposal:

**79**

**2. Chemical constituents**

contains oil and wax [2].

*Hemraj Sharma*

A Detail Chemistry of Coffee and

This review article highlights the detailed chemistry of coffee including its components; chemical constituents like carbohydrates, proteins, lipids, and caffeine; aromatic principles; oil and waxes; and minerals and acids. The high extent of caffeine can be found in the coffee plants; hence, in the second part of the study, various analytical methods are designed for the proper identification, separation, optimization, purification, and determination of caffeine present in coffee, tea, and marketed coffee. These analytical methods are appropriated for the separation and quantification of caffeine. The various analytical methods include spectroscopy methods like UV, IR, and NMR spectroscopy; chromatographic methods like paper, TLC, column, HPLC, and gas chromatography; and hyphenated techniques like LC–MS, GC–MS, and GC–MS/MS. This article compares and contrasts the amount

**Keywords:** caffeine, spectrophotometer, chromatography, hyphenated techniques,

Coffee consists of ripe seeds of *Coffea arabica* Linn., belonging to family Rubiaceae. Coffee extracted from coffee bean is also present in crimson fruits is completely removed, and the spermoderm is removed, occasionally. The seeds of botanical genus *Coffea* may be raw, roasted, whole, or ground. The prepared drink through such coffee seeds is also called as coffee. Among 70 species of coffee, only three are cultivated. 75% of the world's production of coffee is provided by *Coffea arabica*, about 25% by *Coffea canephora*, and less than 1% by *Coffea liberica* and others. Generally, coffee is cultivated at the altitude of 1000–2000 [1]. It is indigenous to Ethiopia, Brazil, India, Vietnam, Mexico, Nepal Guatemala, Indonesia, and

The main constituents of coffee are caffeine, tannin, fixed oil, carbohydrates, and proteins. It contains 2–3% caffeine, 3–5% tannins, 13% proteins, and 10–15% fixed oils. In the seeds, caffeine is present as a salt of chlorogenic acid (CGA). Also it

The following sections will be discussed in detail after acceptance of this short
