DETERMINING CAFFEINE CONTENT IN DIFFERENT COFFEE TYPES
Cicero Jordan Rodrigues Sobreira da Silva | Cicero Jonas Rodrigues Benjamim | Luana Barreto Carvalho | Elida Mara Braga Rocha | Edna Mori
The aim of the current study is to evaluate caffeine contents in different coffee brands and types by analyzing, determining and comparing their values, by checking their compliance with the legislation, and by indicating whether the processing type may influence caffeine content. The method encompassing extraction, separation, purification and gravimetric determination was herein adopted to help setting the caffeine contents in different coffee samples. These samples comprised three soluble coffee (Cs1, Cs2, Cs3), three coffee powder (Cp1, Cp2, Cp3) and three coffee bean brands (Cb1, Cb2, Cb3), which were subjected to content analysis. According to CNNPA Resolution n. 12/1978, coffee samples should present at least 0.7% caffeine per 100 grams of product. The herein analyzed samples recorded the following results: Cs1 (0.36%), Cs2 (0.54%), Cs3 (0.56%); Cp1 (0.36%), Cp2 (0.39%), Cp3 (0.42%); Cb1 (0.48%), Cb2 (0.46%) and Cb3 (0.46%). The analysis applied to help determining the caffeine content in different coffee types showed that these contents changed depending on how the samples were presented (beans, powder and soluble). Results evidenced that the soluble coffee presented higher caffeine content than coffee beans, which were followed by coffee powder. DOI: 10.12957/demetra.2018.30653
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