International Journal of
Physical Sciences

  • Abbreviation: Int. J. Phys. Sci.
  • Language: English
  • ISSN: 1992-1950
  • DOI: 10.5897/IJPS
  • Start Year: 2006
  • Published Articles: 2569

Review

Some biochemical compounds in coffee beans and methods developed for their analysis

Abebe Belay
Physics Department, Addis Ababa University, P. O. Box, 1176, Addis Ababa, Ethiopia.Natural Sciences Department, Adama University, P. O. Box 1888, Adama, Ethiopia.
Email: [email protected]

  •  Accepted: 14 September 2011
  •  Published: 09 November 2011

Abstract

 

In this paper, the literature review related to the chemical characteristics, composition and the various physiological and psychological effects of caffeine, chlorogenic acids in biological system and their relation with coffee quality have been presented. In addition, the contents of these biologically active compounds in coffee beans, the different chemical and physical methods used to analyze these compounds in coffee beans were reviewed.

 

Key words: Coffee, biochemical compounds of coffee, analysis, high pressure liquid chromatogdraphy (HPLC), spectroscopic techniques.

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This article is published under the terms of the Creative Commons Attribution License 4.0

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