Comparative study of extraction methods to determine caffeine in coffee
Vol. 52 No. 1-2 (1992), ORIGINAL ARTICLE
Vol. 52 No. 1-2 (1992)

Comparative study of extraction methods to determine caffeine in coffee

ORIGINAL ARTICLE
https://doi.org/10.53393/rial.1992.52.35972
Published 1992-12-30
Marcia Regina Pennacino do Amaral Mello
Seção de Óleos, Gorduras e Condimentos do Instituto Adolfo Lutz, São Paulo, SP, Brasil
Regina Sorrentino Minazzi-Rodrigues
Seção de Óleos, Gorduras e Condimentos do Instituto Adolfo Lutz, São Paulo, SP, Brasil
José Byron de Carvalho
Seção de Óleos, Gorduras e Condimentos do Instituto Adolfo Lutz, São Paulo, SP, Brasil
Issao Shirose
Instituto de Tecnologia de Alimentos (Seção de Estatística)
pdf (Português (Brasil))

Keywords

Coffee
Determination of caffeine
Caffeine in coffee
Extraction methods
Comparative study

How to Cite

1.
Mello MRP do A, Minazzi-Rodrigues RS, Carvalho JB de, Shirose I. Comparative study of extraction methods to determine caffeine in coffee. Rev Inst Adolfo Lutz [Internet]. 1992 Dec. 30 [cited 2024 May 17];52(1-2):89-95. Available from: https://periodicos.saude.sp.gov.br/RIAL/article/view/35972
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Abstract

Comparative studies were made among three extraction methods to determine caffeine in samples of crude, roasted, soluble coffee as well as in coffee extract. The methods used were: Cortes', method according to the Analitic Norm of Adolfo Lutz Institute, the same method with modifications concerning the sample quantity, and the modified Lee Kum - Tatt method. Based on the obtained results, it was proved that LA.L. and Lee Kum - Tatt modified methods presented the best results, although the Lee Kum - Tatt modified method would be the most appropriate to routine analyses for its rapidity, operationality and good results.

https://doi.org/10.53393/rial.1992.52.35972
pdf (Português (Brasil))

References

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Copyright (c) 1992 Instituto Adolfo Lutz Journal

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