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Determination of Caffeine Content and Antioxidant Activity of Coffee
American Journal of Applied Chemistry
Volume 3, Issue 2, April 2015, Pages: 69-76
Received: Mar. 13, 2015; Accepted: Mar. 25, 2015; Published: Mar. 31, 2015
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Belete Tewabe Gebeyehu, Department of Chemistry, Natural and computational Science College, Debre Birhan University, Debre Birhan, Ethiopia
Solomon Libsu Bikila, Department of Chemistry, Science College, Bahir Dar University, Bahir Dar, Ethiopia
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Attempt has been made to look into caffeine contents and antioxidant activity of coffee grown at Wembera, Goncha, Zegie, and Burie localities of North-West Ethiopia. The caffeine content of the extracts in % w/w has been found to be 1.53 ± 0.003 for Wembera coffee, 1.41 ± 0.040 for Goncha coffee, 1.29 ± 0.033 for Zegie coffee and 0.97 ± 0.049 for Burie coffee. The antioxidant activities of the coffee extracts were measured by using ferric reducing power assay and Rancimat assay. Ferric reducing power assay was used to measure the total antioxidant power of water soluble components of coffee and is expressed as ascorbic acid equivalent antioxidant capacity in milligram per gram of the dried coffee samples. The ferric reducing power values of the extracts were 9.532 ± 0.201, 9.159 ± 0.441, 8.955 ± 0.180, 6.751 ± 0.284 for Wembera, Burie, Goncha and Zegie coffees, respectively. The Rancimat assay was also used to measure antioxidant activity of lipid soluble portions of coffee extracts using sunflower oil as the oxidizable substrate. It was found that all the coffee extracts improved the oxidative stability of sunflower oil. The protection factors were 1.36 ± 0.027, 1.31 ± 0.027, 1.26 ± 0.069 and 1.17 ± 0.015 for Wembera, Burie, Goncha and Zegie coffees respectively. Based on these results, it is suggested that Wembera coffee has the higher caffeine content and antioxidant activities than Burie, Goncha and Zegie coffee varieties.
Coffee, Caffeine, Antioxidant Activity, Ferric Reducing Power, Rancimat Assay
To cite this article
Belete Tewabe Gebeyehu, Solomon Libsu Bikila, Determination of Caffeine Content and Antioxidant Activity of Coffee, American Journal of Applied Chemistry. Vol. 3, No. 2, 2015, pp. 69-76. doi: 10.11648/j.ajac.20150302.16
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