Comparison of caffeine contents of Yirgacheffe and Harar coffee beans using HPLC analysis

Tamiru Maru; Legesse Adane; Kibret Fekadu

Volume : VII, Issue : IV, April - 2018

Comparison of caffeine contents of Yirgacheffe and Harar coffee beans using HPLC analysis

Tamiru Maru, Legesse Adane, Kibret Fekadu

Abstract :

The objective of the present study was to determine the caffeine levels of Arabica Yirgacheffe and Harar coffee beans using HPLC analysis. The coffee beans were obtained from Yirgacheffe Coffee Farmers’ Cooperative Union and Harar coffee supplier, Addis Ababa. The raw and roasted beans were ground, boiled in distilled water, and extracted with dichloromethane. The HPLC analysis revealed that caffeine contents Yirgacheffe raw, light roasted and dark roasted coffee sample extracts to be 1.23 ± 0.011%, 1.29 ± 0.025% and 1.24 ± 0.015%, respectively. Whereas the caffeine levels were 1.30 ± 0.021%, 1.35 ± 0.018% and 1.33 ± 0.016% for raw, light roasted and dark roasted coffee samples of Harar. The findings of the study indicated that Yirgacheffe coffee samples generally have lower caffeine contents than Harar coffee samples. The caffeine contents of the coffee samples used in the study are within the range of reported standards of Ethiopia.