Comparison of caffeine content in different types of coffee in Saudi Arabia
Abstract
Due to its stimulating qualities and advantageous effects on the human body, coffee is important to both consumers and researchers. The roasting procedure and the method used to prepare the brew are two of the most crucial factors affecting coffee infusion's properties Caffeine (1,3,7-Trimethylpurine-2,6-dione) is an alkaloid found in coffee beans. The global demand and commercial advertising have contributed to increasing the average coffee consumption to an average of three cups per day. This study aims to compare the caffeine content and antioxidant activity in different types of coffee consumed in Saudi Arabia. Coffee samples (11 kinds) with different roasting degrees were randomly selected from the most popular coffee brands in the Saudi market. Caffeine content was determined using an HPLC system. In addition, the free radical DPPH (2,2-diphenyl-1-picrylhydrazyl) scavenging activity assay was used to measure the antioxidant activity of each coffee sample. The results showed an inverse correlation between the roast degree and the antioxidant activity and a direct relationship between the roast degree and caffeine content. Lastly, the roast degree correlates inversely with pH. Based on the results of this study, it was concluded that drinking three cups of coffee from the darker roasts is considered above the RDA. Contrarily this result suggests that dark roast coffee is safer.
Keywords: Coffee, Caffeine, DPPH, HPLC, AAI, Antioxidant
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