MOLECULAR ABSORPTION SPECTROPHOTOMETRIC METHOD  FOR DETERMINING TOTAL POLYPHENOL CONTENTS  IN ROASTED GROUND COFFEE PRODUCTS

Nguyễn Thành Nho; Lê Thị Anh Đào; Nguyễn Thị Kim Chi; Nguyễn Công Hậu

doi:10.34238/tnu-jst.4910

MOLECULAR ABSORPTION SPECTROPHOTOMETRIC METHOD FOR DETERMINING TOTAL POLYPHENOL CONTENTS IN ROASTED GROUND COFFEE PRODUCTS

About this article

Received: 22/08/21 Revised: 09/11/21 Published: 10/11/21

Authors

1. Nguyen Thanh Nho, Nguyen Tat Thanh University
2. Le Thi Anh Dao, Nguyen Tat Thanh University
3. Nguyen Thi Kim Chi, Nguyen Tat Thanh University
4. Nguyen Cong Hau , Nguyen Tat Thanh University

Abstract

Coffee has been considered among the most common non-alcoholic beverages consumed globally due to its attractive taste and health benefits for drinkers. The total polyphenol contents (TPCs, calculated as milligram gallic acid equivalent per one gram of sample, mg GAE g^–1) could be used as a simple criterion to evaluate the variations in chemical constituents and antioxidant capacities in roasted ground coffee products due to the differences in varieties and roasting degrees. This study aimed to investigate the effects of several important parameters, including extraction time, extraction ratios, extraction circles with/without ultrasound-assisted, during the extraction procedure based on ISO 14502-1:2005 to determine TPCs. The results showed the most effective extraction procedure employed 10.00 mL of 70% v/v methanol as the extraction solvent for 0.2000 g of coffee sample and double extraction (20 minutes for each extraction circle) in a water bath at 70^oC without ultrasound-assisted. The calibration graph was built from 10.0 to 70.0 mg GAE L^–1, R²= 0.9996. The repeatability, reproducibility, and recoveries were in accordance with Appendix F. AOAC (2016). Robusta samples exhibited higher TPCs than Arabica (37.27-48.23 mg GAE g^–1vs. 29.07-40.54 mg GAE g^–1).

Keywords

Coffee; TPCs; Roasting degrees; Robusta; Arabica

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DOI: https://doi.org/10.34238/tnu-jst.4910

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