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Caffeine Extraction, Enzymatic Activity and Gene Expression of Caffeine Synthase from Plant Cell Suspensions
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Variation in caffeine concentration in single coffee beans.

Glen P Fox1, Alex Wu, Liang Yiran

  • 1The University of Queensland , Queensland Alliance for Agricultural and Food Innovation, Toowoomba, Queensland 4350, Australia.

Journal of Agricultural and Food Chemistry
|September 28, 2013
PubMed
Summary
This summary is machine-generated.

Near-infrared reflectance spectroscopy (NIRS) calibrations were developed to accurately measure caffeine levels in whole, ground, and single coffee beans. This technology enables precise caffeine quantification for improved quality control and new product development in the coffee industry.

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Area of Science:

  • Food Science
  • Analytical Chemistry
  • Spectroscopy

Background:

  • Coffee's caffeine content varies significantly, impacting its stimulant properties and potential health benefits.
  • Accurate caffeine measurement is crucial for quality control in coffee production and beverage formulation.
  • Existing methods for caffeine analysis can be time-consuming and may not be suitable for high-throughput screening.

Purpose of the Study:

  • To develop and validate near-infrared reflectance spectroscopy (NIRS) calibrations for quantifying caffeine concentration in coffee.
  • To assess the feasibility of using NIRS for analyzing both bulk (whole and ground) and single coffee beans.
  • To explore the potential applications of NIRS-based caffeine analysis in the coffee industry, such as quality control and product development.

Main Methods:

  • Near-infrared reflectance spectroscopy (NIRS) was employed to analyze 28 coffee samples for caffeine content.
  • High-performance liquid chromatography (HPLC), an international standard method, was used as the reference for caffeine quantification.
  • NIRS calibrations were developed for bulk (unground and ground) coffee and for individual coffee beans.

Main Results:

  • NIRS calibrations demonstrated high accuracy for bulk coffee, with R-squared values >0.90 and standard errors <2 mg/g.
  • Calibrations for single coffee beans achieved R-squared values between 0.85 and 0.93, with cross-validation standard errors of 0.8–1.6 mg/g.
  • Caffeine concentration in tested coffee samples ranged from 0.01 mg/g (decaffeinated) to 19.9 mg/g (Italian coffee), with most samples averaging 10.0–12.0 mg/g.

Conclusions:

  • NIRS is a viable and accurate method for estimating caffeine concentration in coffee, applicable to both bulk samples and individual beans.
  • The developed NIRS calibrations can significantly enhance quality control processes by enabling rapid and precise caffeine sorting of coffee beans.
  • This technology holds potential for creating novel coffee products and accessing new markets by offering beans with specific caffeine profiles.