The Determination of Caffeine Level of Wolaita Zone, Ethiopia Coffee Using UV-visible Spectrophotometer
American Journal of Applied Chemistry
Volume 4, Issue 2, April 2016, Pages: 59-63
Received: Feb. 15, 2016;
Accepted: Feb. 24, 2016;
Published: Mar. 23, 2016
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Zewdu Tadesse Wondimkun, Department of Chemistry, College of Natural and Computational Science, Debre Berhan University, Debre Berhan, Ethiopia
Abdisa Gebisa Jebessa, Department of Chemistry, College of Natural and Computational Science, Debre Berhan University, Debre Berhan, Ethiopia
Liboro Hundito Molloro, Department of Chemistry, College of Natural and Computational Science, Debre Berhan University, Debre Berhan, Ethiopia
Tesfaye Haile, Department of Chemistry, College of Natural and Computational Science, Wolaita Sodo University, Wolaita Sodo, Ethiopia
Coffee is an important commodity culturally, commercially and economically in the world. Because of its consumption in most countries in the world, it is important to investigate the exact amounts of its chemical constituents. Caffeine is one of the main components of coffee that affect the quality of coffee. In this research, rapid, simple, accurate, reproducible and cheap UV-Vis spectrometer was used for the quantification of caffeine in coffee and dichloromethane was used as a solvent for the coffee samples taken from Wolaita zone of five woredas. The results of this research show that the amount of caffeine of the coffee samples ranged from (450.13 to 579.60 (mg/L). The amounts of caffeine in Bolso Bomba coffee is the greatest, of all the other coffee samples studied in Wolaita Zone. On the other hand, Kindo Koisha and that of Bolso sore coffee has the least caffeine content compared to the other coffee samples measured. The caffeine content of Sodo Zuria coffee and Humbo coffee samples has an average amounts of caffeine.
Zewdu Tadesse Wondimkun,
Abdisa Gebisa Jebessa,
Liboro Hundito Molloro,
The Determination of Caffeine Level of Wolaita Zone, Ethiopia Coffee Using UV-visible Spectrophotometer, American Journal of Applied Chemistry.
Vol. 4, No. 2,
2016, pp. 59-63.
Copyright © 2016 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/
) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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