Estimation of Caffeine Content in Coffee of Malaysian Market Using Fourier Transform Infrared (FTIR) Spectroscopy
DOI:
https://doi.org/10.33736/tur.1137.2018Abstract
This study reports the caffeine content in seven locally available coffee. The caffeine was extracted with chloroform and analysed using Fourier Transform Infrared (FTIR). The method reports an average recovery of 101% with the limit of determination established at 0.1%. The absorption band at 1654 cm-1 was used to construct the calibration curve for quantification of caffeine where the regression was fitted with satisfactory linearity. An average of 0.55% of caffeine was detected in the seven coffee products with Arabica coffee demonstrating lower caffeine concentration. The study evidenced that caffeine content in coffee is determined by the coffee types. The caffeine content found in the local coffee products was relatively lower likely due to the solvent types, extraction procedure and analytical method used.
Keywords: Arabica coffee, decaffeinated, chloroform extraction, Robusta coffee
References
Abdalla, M. A. (2015). Determination of caffeine, the active ingredient in different coffee drinks and its characterisation by FTIR/ATR and TGA/DTA. International Journal of Engineering and Applied Science, 2(12), 85-89.
Alves, R. C., Casal, S., & Oliveira, B. P. (2007). Factors influencing the norhaman and harman contents in espresso coffee. Journal of Agriculture and Food Chemistry, 55(5), 1832-1838.
https://doi.org/10.1021/jf063128u
Chalmers, L., & Cossey, K. (2016). The determination of caffeine content in decaffeinated Blackbird coffee. The Corinthian: The Journal of Student Research at Georgia College, 17, 13-23.
Dunayar, E. K. (2008). Household hazards. In R.V. Morgan (Ed.), Handbook of Small Animal Practice (pp. 1205-1211). Amsterdam, Netherlands: Elsevier, Inc.
https://doi.org/10.1016/B978-1-4160-3949-5.50130-8
Eggers, R., & Pietsch, A. (2001). Roasting. In R. J. Clarke & O. G. Vitzthum (Eds.), Coffee: Recent Developments (pp. 90-107). London, UK: Blackwell Science.
Essays, U. K. (2013). Coffee culture in Malaysia marketing essay. Retrieved August 15, 2018, from https://www.ukessays.com/essays/marketing/coffee-culture-in-malaysia-marketing-essay.php?vref=1.
Farah, A. (2012) Coffee constituents. In Y.F. Chu (Ed.), Coffee: Emerging Health Effects and Disease Prevention (pp. 21-58). London, UK: John Wiley & Sons.
https://doi.org/10.1002/9781119949893.ch2
Franca, A. S., & Oliveira, L. S. (2011). Potential uses of Fourier transform infrared spectroscopy (FTIR) in food processing and engineering. In B. C. Siegler (Ed.), Food Engineering (pp. 211-257). New York, USA: Nova Science Publisher, Inc.
Frary, C. D., Johnson, R. K., & Wang, M. Q. (2005). Food sources and intakes of caffeine in the diets of persons in the United States. Journal of the American Dietic Association, 105(1), 110-113.
https://doi.org/10.1016/j.jada.2004.10.027
Garrigues, J. M., Bouhsan, Z., Garrigues, S., & de la Guardia, M. (2000). Fourier transform infrared determination of caffeine in roasted coffee samples. Fresenius Journal of Analytical Chemistry, 366(3), 319-322.
https://doi.org/10.1007/s002160050063
Gera, M., Kalra, S., & Gupta, P. (2016). Caffeine intake among adolescents in Delhi. Indian Journal of Community Medicine, 41(2), 151-153.
https://doi.org/10.4103/0970-0218.173501
Gichimu, M., Gichuru, E. K., Mamati, G. E., & Nyende, A. B. (2014). Biochemical composition within coffea Arabica cv, Ruiru 11 and its relationship with cup quality. Journal of Food Research, 3(3), 31-44.
https://doi.org/10.5539/jfr.v3n3p31
Glade, M. J. (2010). Caffeine - not just a stimulant. Nutrition, 16(10), 932-938.
https://doi.org/10.1016/j.nut.2010.08.004
Hodgson, A. B., Randell, R. K., & Jeuendrup, A. E. (2013). The metabolic and performance effects of caffeine compared to coffee during endurance exercise. PLoS ONE, 8, 259561.
https://doi.org/10.1371/journal.pone.0059561
IARC Monographs on the evaluation of carcinogenic risks to humans. (1991). Coffee, tea, mate, methylxanthines and methylglyoxal. Retrieved September 18, 2018, from https://monographs.iarc.fr/wp-content/uploads/2018/06/mono51-6.pdf.
Illy, E. (2002). The complexity of coffee. Scientific American, 286(8), 86-91.
https://doi.org/10.1038/scientificamerican0602-86
Khapre, Y., Kyamuhangire, W., Njoroge, E. K., & Khaturima, C. W. (2017). The diversity of some Arabica and Robusta coffee from Kenya and Uganda by sensory and biochemical components and their correlation to taste. Journal of Environmental Science, Toxicology and Food Technology, 11(10), 39-43.
Liew, S. L., Nik Daud, N. I., & Hassan, O. (2001). Determination of coffee content in coffee mixtures. Malaysia Journal of Analytical Sciences, 7(2), 327-332.
Malaysian Standard MS 1360 (1994). Penentuan untuk kopi campuran. Standards & Industrial Research Institute of Malaysia.
McCusker, R. R., Fuehrlein, B., Goldberger, B. A., Gold, M. S., & Cone, E. J. (2006). Caffeine content of decaffeinated coffee. Journal of Analytical Toxicology, 30, 611-613.
https://doi.org/10.1093/jat/30.8.611
Mohammad Nor, N. A. A., & Abd Wahap, M. A. M. (2016). Exploring the potentials of coffee industry in Malaysia. FFTC Agricultural Policy Articles. Retrieved August 10, 2018, from http://ap.fftc.agnet.org/ap_db.php?id=574.
Nawrot, P., Jordan, S., Eastwood, J., Rotstein, J., Hugenholtz, A., & Feeley, M. (2003). Effects of caffeine on human health. Additives and Contaminants, 20(1), 1-30.
https://doi.org/10.1080/0265203021000007840
Ohnsmann, J., Quintas, G., Garrigues, S., & de la Guardia, M. (2002). Determination of caffeine in tea samples by Fourier transform infrared spectrometry. Analytical and Bioanalytical Chemistry, 374(3), 561-565.
https://doi.org/10.1007/s00216-002-1503-8
Paradkar, M. M., & Irudavaraj, J. (2002). A rapid FTIR spectroscopic method for estimation of caffeine in soft drinks and total methylxanthines in tea and coffee. Journal of Food Science, 67(7), 2507-2511.
https://doi.org/10.1111/j.1365-2621.2002.tb08767.x
Samiullah, F. B., Bashir, F., Qasim, R., Fazal, M., Titus, K., & Khan, M. (2015). Qualitative and quantitative determination of caffeine by comparing its amount in variety of black and green tea leaves marketed in Quetta city. Pure Applied Biology, 4(1), 9-14.
https://doi.org/10.19045/bspab.2015.41002
Sim, S. F., & Ting, W. (2012). An automated approach for analysis of Fourier Transform Infrared (FTIR) spectra of edible oils. Talanta, 88, 537-543.
https://doi.org/10.1016/j.talanta.2011.11.030
Singh, B. M., Wechter, M. A., Hu, Y., & Lafontaine, C. (1998). Determination of caffeine content in coffee using Fourier transform infrared spectroscopy in combination with attenuated total reflectance technique: a bioanalytical chemistry experiment for biochemists. Biochemical Education, 26, 243-247.
https://doi.org/10.1016/S0307-4412(98)00078-8
The Malaysian Reserve. (n.d.). Retrieved August 11, 2018, from https://themalaysianreserve.com/2017/12/05/mcdonalds-malaysia-takes-shot-rm8b-coffee-industry/.
Wanyika, H. N., Gatebe, E. G., Gitu, L. M., Ngumba, E. K., & Maritim, C. W. (2010). Determination of caffeine content of tea and instant coffee brands found in the Kenyan market. African Journal of Food Science, 4(6), 353-358.
Weldegebreal, B., Redi-Abshiro, M., & Chandravanshi, B. S. (2017). Development of new analytical methods for determination of caffeine content in aqueous solution of green coffee beans. Chemistry Central Journal, 11, 126.
Downloads
Published
How to Cite
Issue
Section
License
Copyright Transfer Statement for Journal
1) In signing this statement, the author(s) grant UNIMAS Publisher an exclusive license to publish their original research papers. The author(s) also grant UNIMAS Publisher permission to reproduce, recreate, translate, extract or summarize, and to distribute and display in any forms, formats, and media. The author(s) can reuse their papers in their future printed work without first requiring permission from UNIMAS Publisher, provided that the author(s) acknowledge and reference publication in the Journal.
2) For open access articles, the author(s) agree that their articles published under UNIMAS Publisher are distributed under the terms of the CC-BY-NC-SA (Creative Commons Attribution-Non Commercial-Share Alike 4.0 International License) which permits unrestricted use, distribution, and reproduction in any medium, for non-commercial purposes, provided the original work of the author(s) is properly cited.
3) For subscription articles, the author(s) agree that UNIMAS Publisher holds copyright, or an exclusive license to publish. Readers or users may view, download, print, and copy the content, for academic purposes, subject to the following conditions of use: (a) any reuse of materials is subject to permission from UNIMAS Publisher; (b) archived materials may only be used for academic research; (c) archived materials may not be used for commercial purposes, which include but not limited to monetary compensation by means of sale, resale, license, transfer of copyright, loan, etc.; and (d) archived materials may not be re-published in any part, either in print or online.
4) The author(s) is/are responsible to ensure his or her or their submitted work is original and does not infringe any existing copyright, trademark, patent, statutory right, or propriety right of others. Corresponding author(s) has (have) obtained permission from all co-authors prior to submission to the journal. Upon submission of the manuscript, the author(s) agree that no similar work has been or will be submitted or published elsewhere in any language. If submitted manuscript includes materials from others, the authors have obtained the permission from the copyright owners.
5) In signing this statement, the author(s) declare(s) that the researches in which they have conducted are in compliance with the current laws of the respective country and UNIMAS Journal Publication Ethics Policy. Any experimentation or research involving human or the use of animal samples must obtain approval from Human or Animal Ethics Committee in their respective institutions. The author(s) agree and understand that UNIMAS Publisher is not responsible for any compensational claims or failure caused by the author(s) in fulfilling the above-mentioned requirements. The author(s) must accept the responsibility for releasing their materials upon request by Chief Editor or UNIMAS Publisher.
6) The author(s) should have participated sufficiently in the work and ensured the appropriateness of the content of the article. The author(s) should also agree that he or she has no commercial attachments (e.g. patent or license arrangement, equity interest, consultancies, etc.) that might pose any conflict of interest with the submitted manuscript. The author(s) also agree to make any relevant materials and data available upon request by the editor or UNIMAS Publisher.
