A comparison of caffeine content in Sabah coffees

Gomethy Gopalsamy, (2009) A comparison of caffeine content in Sabah coffees. Universiti Malaysia Sabah. (Unpublished)

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Abstract

The analysis of Sabah coffees was a pioneer research in order to determine the caffeine content. The Sabah coffees used were Tenom Robusta (168 Entreprise), Tenom Arabica (Richwell Entreprise) and Tawau Arabica (Kopi Bintang Mas). Each sample was tested for its caffeine content by using methylene chloride to extract the caffeine. The caffeine content was analyzed by using UV-Vis Spectrophotometer at the absorbance of 272 nm. Among the three samples, Tenom Robusta sample yield the highest caffeine, followed by Tenom Arabica and Tawau Arabica. This proved that Robusta species coffee has higher caffeine content compared to Arabica species coffee and coffee from Tenom region has higher caffeine content compared to coffee from Tawau region. As further analysis, the four infusions added and four different heating durations used exhibited increase in caffeine values. Among the infusions, full cream milk powder yield the highest caffeine, followed by evaporated milk, then by non dairy creamer and the least caffeine by sugar. When the coffees are heated for 0 minute, one minute, five minutes, 10 minutes and 15 minutes, the yield of caffeine increased exhibiting the highest content when heated for 15 minutes and the least when not heated (0 minute). The varying caffeine content in coffee resulting from the parameters used should be further studied in order to determine whether the high caffeine content exhibited is available to human when consumed.

Item Type: Academic Exercise
Uncontrolled Keywords: Sabah coffees, Caffeine content, Sabah
Subjects: ?? TP500-660 ??
Divisions: SCHOOL > School of Food Science and Nutrition
Depositing User: Unnamed user with email storage.bpmlib@ums.edu.my
Date Deposited: 11 Nov 2011 09:02
Last Modified: 12 Oct 2017 07:20
URI: http://eprints.ums.edu.my/id/eprint/760

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