DETERMINING CAFFEINE CONTENT IN DIFFERENT COFFEE TYPES

Authors

  • Cicero Jordan Rodrigues Sobreira da Silva Faculdade de Juazeiro do Norte
  • Cicero Jonas Rodrigues Benjamim Universidade de Pernambuco, Campus Petrolina.
  • Luana Barreto Carvalho Faculdade de Juazeiro do Norte
  • Elida Mara Braga Rocha Docente, Faculdade de Juazeiro do Norte
  • Edna Mori Docente, Faculdade de Juazeiro do Norte

DOI:

https://doi.org/10.12957/demetra.2018.30653

Keywords:

Beverages. Coffee. Caffeine. Identity and Quality Standard for Products and Services.

Abstract

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

 

Author Biographies

Cicero Jordan Rodrigues Sobreira da Silva, Faculdade de Juazeiro do Norte

Brasileiro, 22 anos, graduado em Nutrição, pós graduando em Nutrição esportiva.

Cicero Jonas Rodrigues Benjamim, Universidade de Pernambuco, Campus Petrolina.

Graduando em Nutrição pela Universidade de Pernambuco. Membro do Grupo de Pesquisa e Núcleo de Estudos em Ciências Fisiológicas e da Coletividade (NUEFC) da Faculdade de Juazeiro do Norte (FJN). Atua com os seguintes temas: alergias alimentares; deficiência de micronutrientes; educação nutricional; segurança alimentar e nutricional; modulação autonômica cardíaca.

Luana Barreto Carvalho, Faculdade de Juazeiro do Norte

Graduanda em nutrição pela Faculdade Juazeiro do Norte (FJN)

Elida Mara Braga Rocha, Docente, Faculdade de Juazeiro do Norte

Doutora em Nutrição em Saúde Pública, Faculdade de Saúde Pública, Universidade de São Paulo (FSP/USP). Mestre em Ciências da Nutrição pela Universidade Federal da Paraíba na linha de Pesquisa Saúde Coletiva e Epidemiologia. Graduada em Nutrição pela Universidade Estadual do Ceará. Interesse em Segurança Alimentar e Nutricional; Análise Nutricional; Políticas Públicas de Saúde e Nutrição; Anemia; Intervenções Nutricionais; Grupo Materno-Infantil.

Edna Mori, Docente, Faculdade de Juazeiro do Norte

Possui graduação em Engenharia de Alimentos pela Universidade Estadual de Campinas (UNICAMP) e mestrado em Ciência e Tecnologia de Alimentos pela Universidade Federal do Ceará (UFC). Atualmente é professora da Faculdade de Juazeiro do Norte. Tem experiência na área de Ciência e Tecnologia de Alimentos, com ênfase em Ciência e Tecnologia de Alimentos, atuando principalmente nos seguintes temas: qualidade, microbiologia, alimentação, processamento e alimentos.

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Published

2018-07-16

How to Cite

da Silva, C. J. R. S., Benjamim, C. J. R., Carvalho, L. B., Rocha, E. M. B., & Mori, E. (2018). DETERMINING CAFFEINE CONTENT IN DIFFERENT COFFEE TYPES. DEMETRA: Food, Nutrition & Health, 13(2), 477–484. https://doi.org/10.12957/demetra.2018.30653

Issue

Vol. 13 No. 2 (2018): Theme “IMAGES AND DISCOURSE ON BODIES, FAMILIES AND SUBJECTIVITIES”

Section

FREE THEMED ARTICLES

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