Effect of coffee preparation on the contents of caffeine and chlorogenic acid

Bc. Marek Gawlik

Master's thesis

Abstract:

Coffee is a widely enjoyed beverage across the world and accounts for the highest amounts of caffeine & chlorogenic acids consumed. The potential health effects of coffee are well known and are largely attributed to these two compounds. Caffeine is a psychoactive stimulant, with positive and adverse effects on human health, especially in sensitive individuals. While chlorogenic acids are linked to antioxidant, anti-inflammatory, therapeutic and cardiovascular effects. Different coffee preparations have a potential effect on extraction kinetics of these compounds in the final beverage. This research evaluated the impact of coffee preparation methods on pH values, caffeine and chlorogenic acid content, and the impact of these compounds on human health. Twelve different brewing methods of Coffee arabica from two sources were analyzed using high-performance liquid chromatography. The measured caffeine content ranged from 31.4 mg to 75.3 mg per 100 ml, falling below established safety guidelines for pregnant women. Chlorogenic acid content ranged from 118 mg to 274 mg per 100 ml. The Moka pot showed significantly higher extraction of both compounds. Based on these findings, it can be concluded that the choice of homebrewing method does not have a significant effect on extraction of these compounds. Further research is necessary to explore other factors that may affect caffeine and chlorogenic acid extraction into the final beverage.

Keywords

Coffea spp., Coffee, caffeine, chlorogenic acid, HPLC, brewing methods

Jazyk práce: English

Datum vytvoření / odevzdání či podání práce: 25. 4. 2024

Obhajoba závěrečné práce

• Vedúci: Ing. Olga Leuner, Ph.D.
• Oponent: Matúš Várady, Ph.D., externi

Czech University of Life Sciences Prague

Faculty of Tropical AgriSciences

Master programme:
Tropical Crop Management and Ecology