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)
Capa da Revista do Instituto Adolfo Lutz, volume 52, número 1/2, de janeiro/junho de 1992.
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 2026 Jun. 25];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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