Quantification of Caffeine and Chlorogenic Acid in Decaffeinated Arabica Coffee Beans Samples Using HPLC and Evaluation of the effect of Fermentation Time on their Levels: A Study on the Influence of Roasting and Dry Method
Abstract
Introduction: This study aimed to determine the concentrations of caffeine and chlorogenic acid (CGA) in decaffeinated Arabica coffee beans subjected to different pineapple fermentation durations. Methods: Arabica coffee beans were processed using three drying methods (honey, natural, and full wash) and five fermentation durations (12, 24, 36, 48, and 60 hours), employing 80% pineapple flesh as the fermentation medium. Results: As the fermentation time increased, caffeine levels decreased, while CGA levels rose, indicating the effectiveness of pineapple fermentation in decaffeinating coffee. Additionally, longer roasting times (50 minutes) resulted in lower caffeine content, but higher CGA levels compared to shorter roasting times (20 minutes). These findings suggest a potential process for producing decaffeinated coffee with higher CGA content. Conclusion: Overall, the pineapple fermentation method effectively reduced caffeine and increased the beneficial CGA compounds in Arabica coffee beans, offering an alternative approach to decaffeination. These results have significant implications for the development of nutritionally enhanced decaffeinated coffee products.
Keywords:
Caffeine, Chlorogenic Acid, Coffee, Decaffeination, HPLC
Downloads
Download data is not yet available.
References
Alhaidrai, S. A. (2023). Determination of caffeine and chlorogenic acid (CGA) in the methanolic extracts of coffee (C. arabica L.) seeds and peels (unroasted and roasted) cultivars grown in Yemen by high performance liquid chromatography (HPLC). Bioequivalence & Bioavailability International Journal, 7(1), 1–19. https://doi.org/10.23880/beba-16000180
Asoudeh, F., Dashti, F., Jayedi, A., Hemmati, A., Fadel, A., & Mohammadi, H. (2022). Caffeine, coffee, tea and risk of rheumatoid arthritis: systematic review and dose-response meta-analysis of prospective cohort studies. Frontiers in Nutrition, 9, 822557. https://doi.org/10.3389/fnut.2022.822557
Awwad, S., Issa, R., Alnsour, L., Albals, D., & Al-Momani, I. (2021). Quantification of caffeine and chlorogenic acid in green and roasted coffee samples using HPLC-DAD and evaluation of the effect of degree of roasting on their levels. Molecules, 26(24), 7502. https://doi.org/10.3390/molecules26247502
Bastian, F., Hutabarat, O. S., Dirpan, A., Nainu, F., Harapan, H., Emran, T. B., & Simal-Gandara, J. (2021). From plantation to cup: Changes in bioactive compounds during coffee processing. Foods, 10(11), 2827. https://doi.org/10.3390/foods10112827
Chaudhary, N. S., Grandner, M. A., Jackson, N. J., & Chakravorty, S. (2016). Caffeine consumption, insomnia, and sleep duration: Results from a nationally representative sample. Nutrition, 32(11-12), 1193-1199. https://doi.org/10.1016/j.nut.2016.04.005
Ciaramelli, C., Palmioli, A., & Airoldi, C. (2019). Coffee variety, origin and extraction procedure: Implications for coffee beneficial effects on human health. Food Chemistry, 278, 47-55. https://doi.org/10.1016/j.foodchem.2018.11.063
Czarniecka-Skubina, E., Pielak, M., Sałek, P., Korzeniowska-Ginter, R., & Owczarek, T. (2021). Consumer choices and habits related to coffee consumption by poles. International Journal of Environmental Research and Public Health, 18(8), 3948. https://doi.org/10.3390/ijerph18083948
Das, S. (2021). Review Post-harvest processing of coffee: An overview. Coffee Science, 16. e161976. https://doi.org/10.25186/.v16i.1976
Elhalis, H., Cox, J., & Zhao, J. (2023). Yeasts are essential for mucilage degradation of coffee beans during wet fermentation. Yeast, 40(9), 425-436. https://doi.org/10.1002/yea.3888
Febrianto, N. A., & Zhu, F. (2023). Coffee bean processing: Emerging methods and their effects on chemical, biological and sensory properties. Food Chemistry, 412, 135489. https://doi.org/10.1016/j.foodchem.2023.135489
Fuller, M., & Rao, N. Z. (2017). The effect of time, roasting temperature, and grind size on caffeine and chlorogenic acid concentrations in cold brew coffee. Scientific Reports, 7(1), 17979. https://doi.org/10.1038/s41598-017-18247-4
Galarza, G., & Figueroa, J. G. (2022). Volatile compound characterization of coffee (Coffea arabica) processed at different fermentation times using SPME–GC–MS. Molecules, 27(6), 2004. https://doi.org/10.3390/molecules27062004
Gokulakrishnan, S., Chandraraj, K., & Gummadi, S. N. (2005). Microbial and enzymatic methods for the removal of caffeine. Enzyme and Microbial Technology, 37(2), 225-232. https://doi.org/10.1016/j.enzmictec.2005.03.004
Gummadi, S. N., Bhavya, B., & Ashok, N. (2012). Physiology, biochemistry and possible applications of microbial caffeine degradation. Applied Microbiology and Biotechnology, 93(2), 545-554. https://doi.org/10.1007/s00253-011-3737-x
Hariyadi, T., Paramitha, T., Irmawati, D., & Salsabila, S. A. (2024). The effect of pineapple crude enzymes and fermentation time on the decaffeination process of robusta coffee. International Journal Applied Technology Research, 5(1), 63-70. https://doi.org/10.35313/ijatr.v5i1.128
Huamaní-Meléndez, V. J., & Darros-Barbosa, R. (2018). High intensity ultrasound assisted decaffeination process of coffee beans in aqueous medium. Journal of Food Science and Technology, 55(12), 4901-4908. https://doi.org/10.1007/s13197-018-3424-3
Husni, M. A., Nugroho, A. K., Fakhrudin, N., & Sulaiman, T. N. S. (2021). Microencapsulation of Ethyl Acetate Extract from Green Coffee Beans (Coffea Canephora) by Spray Drying Method. Indonesian Journal of Pharmacy/Majalah Farmasi Indonesia, 32(2), 221–231. https://doi.org/10.22146/ijp.1457
Ibrahim, S., Shukor, M. Y., Syed, M. A., Ab Rahman, N. A., Khalil, K. A., Khalid, A., & Ahmad, S. A. (2014). Bacterial degradation of caffeine: a review. Asian Journal of Plant Biology, 2(1), 19-28. https://doi.org/10.54987/ajpb.v2i1.84
Junior, D. B., Guarconi, R. C., da Silva, M. D. C. S., Veloso, T. G. R., Kasuya, M. C. M., da Silva Oliveira, E. C., ... & Pereira, L. L. (2021). Microbial fermentation affects sensorial, chemical, and microbial profile of coffee under carbonic maceration. Food Chemistry, 342, 128296. https://doi.org/10.1016/j.foodchem.2020.128296
Kim, J. H., Kim, B. H., Brooks, S., Kang, S. Y., Summers, R. M., & Song, H. K. (2019). Structural and mechanistic insights into caffeine degradation by the bacterial N-demethylase complex. Journal of Molecular Biology, 431(19), 3647-3661. https://doi.org/10.1016/j.jmb.2019.08.004
Krajangsang, S., Seephin, P., Tantayotai, P., Mahingsapun, R., Meeampun, Y., Panyachanakul, T., ... & Srisuk, N. (2022). New approach for screening of microorganisms from Arabica coffee processing for their ability to improve Arabica coffee flavor. 3 Biotech, 12(7), 143. https://doi.org/10.1007/s13205-022-03203-5
Lin, Z., Wei, J., Hu, Y., Pi, D., Jiang, M., & Lang, T. (2023). Caffeine synthesis and its mechanism and application by microbial degradation, a review. Foods, 12(14), 2721. https://doi.org/10.3390/foods12142721
Lu, H., Tian, Z., Cui, Y., Liu, Z., & Ma, X. (2020). Chlorogenic acid: A comprehensive review of the dietary sources, processing effects, bioavailability, beneficial properties, mechanisms of action, and future directions. Comprehensive Reviews in Food Science and Food Safety, 19(6), 3130-3158. https://doi.org/10.1111/1541-4337.12620
Umakanthan & Mathi, M. (2022). Decaffeination and improvement of taste, flavor and health safety of coffee and tea using mid-infrared wavelength rays. Heliyon, 8(11), e11338. https://doi.org/10.1016/j.heliyon.2022.e11338
Miranda, A. M., Steluti, J., Fisberg, R. M., & Marchioni, D. M. (2017). Association between coffee consumption and its polyphenols with cardiovascular risk factors: a population-based study. Nutrients, 9(3), 276. http://www.mdpi.com/2072-6643/9/3/276
Narko, T., Wibowo, M. S., Damayanti, S., & Wibowo, I. (2020). Effect of kombucha culture on caffeine and chlorogenic acid content in fermentation of Robusta green coffee beans (Coffea canephora L.). Rasayan Journal of Chemistry, 13(2), 1181-1186. https://rasayanjournal.co.in/admin/php/upload/981_pdf.pdf
Nemzer, B., Edwards, J., & Kalita, D. (2022). Matrix-Specific Effects on Caffeine and Chlorogenic Acid Complexation in a Novel Extract of Whole Coffea arabica Coffee Cherry by NMR Spectroscopy. Molecules, 27(22), 7803. https://doi.org/10.3390/molecules27227803
Núñez, N., Saurina, J., & Núñez, O. (2021). Authenticity assessment and fraud quantitation of coffee adulterated with chicory, barley, and flours by untargeted HPLC-UV-FLD fingerprinting and chemometrics. Foods, 10(4), 840. https://doi.org/10.3390/foods10040840
Olechno, E., Puścion-Jakubik, A., Zujko, M. E., & Socha, K. (2021). Influence of various factors on caffeine content in coffee brews. Foods, 10(6), 1208. https://doi.org/10.3390/foods10061208
Purwoko, T., SETYANINGSIH, R., & MARLIYANA, S. D. (2022). Chlorogenic acid and caffeine content of fermented robusta bean. Biodiversitas: Journal of Biological Diversity, 23(2). https://doi.org/10.13057/biodiv/d230231
Rivera, A. M. P., Toro, C. R., Londoño, L., Bolivar, G., Ascacio, J. A., & Aguilar, C. N. (2023). Bioprocessing of pineapple waste biomass for sustainable production of bioactive compounds with high antioxidant activity. Journal of Food Measurement and Characterization, 17(1), 586-606. https://doi.org/10.1007/s11694-022-01627-4
Seo, S. B., & Kim, Y. M. (2019). Optimization of high ultrasound-assisted extraction (INEFU) of active components from natural materials by response HPLC-PDA analysis. Bulgarian Chemical Communications,51(2), 261-266. https://doi.org/10.34049/bcc.51.2.5051
Silitonga, A. E., Sinaga, H., & Silalahi, J. (2025). Decaffeination of robusta (Coffea canephora) green beans using enzymes from various types of fruit juice. Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE), 8(1), 391-401. https://doi.org/10.21776/ub.afssaae.2025.008.01.1
Sualeh, A., Tolessa, K., & Mohammed, A. (2020). Biochemical composition of green and roasted coffee beans and their association with coffee quality from different districts of southwest Ethiopia. Heliyon, 6(12). https://doi.org/10.1016/j.heliyon.2020.e05812
Susanti, S., Rizqiati, H., Pratama, Y., Arifan, F., & Reza, S. P. (2022). Characteristics of Bromelain enzyme from Queen variety pineapple crown at different drying temperatures. In IOP Conference Series: Earth and Environmental Science, 977(1), 012029. IOP Publishing. https://doi.org/10.1088/1755-1315/977/1/012029
Tan, Y., Wu, H., Shi, L., Barrow, C., Dunshea, F. R., & Suleria, H. A. (2023). Impacts of fermentation on the phenolic composition, antioxidant potential, and volatile compounds profile of commercially roasted coffee beans. Fermentation, 9(10), 918. https://doi.org/10.3390/fermentation9100918
Tsai, C. F., & Jioe, I. P. J. (2021). The analysis of chlorogenic acid and caffeine content and its correlation with coffee bean color under different roasting degree and sources of coffee (Coffea arabica typica). Processes, 9(11), 2040. https://doi.org/10.3390/pr9112040
Valencia-Lozano, E., Cabrera-Ponce, J. L., Noa-Carrazana, J. C., & Ibarra, J. E. (2021). Coffea arabica L. resistant to coffee berry borer (Hypothenemus hampei) mediated by expression of the Bacillus thuringiensis Cry10Aa protein. Frontiers in Plant Science, 12, 765292. https://doi.org/10.3389/fpls.2021.765292
Vinson, J. A., Chen, X., & Garver, D. D. (2019). Determination of total chlorogenic acids in commercial green coffee extracts. Journal of Medicinal Food, 22(3), 314-320. https://doi.org/10.1089/jmf.2018.0039
Zou, Y., Gaida, M., Franchina, F. A., Stefanuto, P. H., & Focant, J. F. (2022). Distinguishing between decaffeinated and regular coffee by HS-SPME-GC× GC-TOFMS, chemometrics, and machine learning. Molecules, 27(6), 1806. https://doi.org/10.3390/molecules27061806
Asoudeh, F., Dashti, F., Jayedi, A., Hemmati, A., Fadel, A., & Mohammadi, H. (2022). Caffeine, coffee, tea and risk of rheumatoid arthritis: systematic review and dose-response meta-analysis of prospective cohort studies. Frontiers in Nutrition, 9, 822557. https://doi.org/10.3389/fnut.2022.822557
Awwad, S., Issa, R., Alnsour, L., Albals, D., & Al-Momani, I. (2021). Quantification of caffeine and chlorogenic acid in green and roasted coffee samples using HPLC-DAD and evaluation of the effect of degree of roasting on their levels. Molecules, 26(24), 7502. https://doi.org/10.3390/molecules26247502
Bastian, F., Hutabarat, O. S., Dirpan, A., Nainu, F., Harapan, H., Emran, T. B., & Simal-Gandara, J. (2021). From plantation to cup: Changes in bioactive compounds during coffee processing. Foods, 10(11), 2827. https://doi.org/10.3390/foods10112827
Chaudhary, N. S., Grandner, M. A., Jackson, N. J., & Chakravorty, S. (2016). Caffeine consumption, insomnia, and sleep duration: Results from a nationally representative sample. Nutrition, 32(11-12), 1193-1199. https://doi.org/10.1016/j.nut.2016.04.005
Ciaramelli, C., Palmioli, A., & Airoldi, C. (2019). Coffee variety, origin and extraction procedure: Implications for coffee beneficial effects on human health. Food Chemistry, 278, 47-55. https://doi.org/10.1016/j.foodchem.2018.11.063
Czarniecka-Skubina, E., Pielak, M., Sałek, P., Korzeniowska-Ginter, R., & Owczarek, T. (2021). Consumer choices and habits related to coffee consumption by poles. International Journal of Environmental Research and Public Health, 18(8), 3948. https://doi.org/10.3390/ijerph18083948
Das, S. (2021). Review Post-harvest processing of coffee: An overview. Coffee Science, 16. e161976. https://doi.org/10.25186/.v16i.1976
Elhalis, H., Cox, J., & Zhao, J. (2023). Yeasts are essential for mucilage degradation of coffee beans during wet fermentation. Yeast, 40(9), 425-436. https://doi.org/10.1002/yea.3888
Febrianto, N. A., & Zhu, F. (2023). Coffee bean processing: Emerging methods and their effects on chemical, biological and sensory properties. Food Chemistry, 412, 135489. https://doi.org/10.1016/j.foodchem.2023.135489
Fuller, M., & Rao, N. Z. (2017). The effect of time, roasting temperature, and grind size on caffeine and chlorogenic acid concentrations in cold brew coffee. Scientific Reports, 7(1), 17979. https://doi.org/10.1038/s41598-017-18247-4
Galarza, G., & Figueroa, J. G. (2022). Volatile compound characterization of coffee (Coffea arabica) processed at different fermentation times using SPME–GC–MS. Molecules, 27(6), 2004. https://doi.org/10.3390/molecules27062004
Gokulakrishnan, S., Chandraraj, K., & Gummadi, S. N. (2005). Microbial and enzymatic methods for the removal of caffeine. Enzyme and Microbial Technology, 37(2), 225-232. https://doi.org/10.1016/j.enzmictec.2005.03.004
Gummadi, S. N., Bhavya, B., & Ashok, N. (2012). Physiology, biochemistry and possible applications of microbial caffeine degradation. Applied Microbiology and Biotechnology, 93(2), 545-554. https://doi.org/10.1007/s00253-011-3737-x
Hariyadi, T., Paramitha, T., Irmawati, D., & Salsabila, S. A. (2024). The effect of pineapple crude enzymes and fermentation time on the decaffeination process of robusta coffee. International Journal Applied Technology Research, 5(1), 63-70. https://doi.org/10.35313/ijatr.v5i1.128
Huamaní-Meléndez, V. J., & Darros-Barbosa, R. (2018). High intensity ultrasound assisted decaffeination process of coffee beans in aqueous medium. Journal of Food Science and Technology, 55(12), 4901-4908. https://doi.org/10.1007/s13197-018-3424-3
Husni, M. A., Nugroho, A. K., Fakhrudin, N., & Sulaiman, T. N. S. (2021). Microencapsulation of Ethyl Acetate Extract from Green Coffee Beans (Coffea Canephora) by Spray Drying Method. Indonesian Journal of Pharmacy/Majalah Farmasi Indonesia, 32(2), 221–231. https://doi.org/10.22146/ijp.1457
Ibrahim, S., Shukor, M. Y., Syed, M. A., Ab Rahman, N. A., Khalil, K. A., Khalid, A., & Ahmad, S. A. (2014). Bacterial degradation of caffeine: a review. Asian Journal of Plant Biology, 2(1), 19-28. https://doi.org/10.54987/ajpb.v2i1.84
Junior, D. B., Guarconi, R. C., da Silva, M. D. C. S., Veloso, T. G. R., Kasuya, M. C. M., da Silva Oliveira, E. C., ... & Pereira, L. L. (2021). Microbial fermentation affects sensorial, chemical, and microbial profile of coffee under carbonic maceration. Food Chemistry, 342, 128296. https://doi.org/10.1016/j.foodchem.2020.128296
Kim, J. H., Kim, B. H., Brooks, S., Kang, S. Y., Summers, R. M., & Song, H. K. (2019). Structural and mechanistic insights into caffeine degradation by the bacterial N-demethylase complex. Journal of Molecular Biology, 431(19), 3647-3661. https://doi.org/10.1016/j.jmb.2019.08.004
Krajangsang, S., Seephin, P., Tantayotai, P., Mahingsapun, R., Meeampun, Y., Panyachanakul, T., ... & Srisuk, N. (2022). New approach for screening of microorganisms from Arabica coffee processing for their ability to improve Arabica coffee flavor. 3 Biotech, 12(7), 143. https://doi.org/10.1007/s13205-022-03203-5
Lin, Z., Wei, J., Hu, Y., Pi, D., Jiang, M., & Lang, T. (2023). Caffeine synthesis and its mechanism and application by microbial degradation, a review. Foods, 12(14), 2721. https://doi.org/10.3390/foods12142721
Lu, H., Tian, Z., Cui, Y., Liu, Z., & Ma, X. (2020). Chlorogenic acid: A comprehensive review of the dietary sources, processing effects, bioavailability, beneficial properties, mechanisms of action, and future directions. Comprehensive Reviews in Food Science and Food Safety, 19(6), 3130-3158. https://doi.org/10.1111/1541-4337.12620
Umakanthan & Mathi, M. (2022). Decaffeination and improvement of taste, flavor and health safety of coffee and tea using mid-infrared wavelength rays. Heliyon, 8(11), e11338. https://doi.org/10.1016/j.heliyon.2022.e11338
Miranda, A. M., Steluti, J., Fisberg, R. M., & Marchioni, D. M. (2017). Association between coffee consumption and its polyphenols with cardiovascular risk factors: a population-based study. Nutrients, 9(3), 276. http://www.mdpi.com/2072-6643/9/3/276
Narko, T., Wibowo, M. S., Damayanti, S., & Wibowo, I. (2020). Effect of kombucha culture on caffeine and chlorogenic acid content in fermentation of Robusta green coffee beans (Coffea canephora L.). Rasayan Journal of Chemistry, 13(2), 1181-1186. https://rasayanjournal.co.in/admin/php/upload/981_pdf.pdf
Nemzer, B., Edwards, J., & Kalita, D. (2022). Matrix-Specific Effects on Caffeine and Chlorogenic Acid Complexation in a Novel Extract of Whole Coffea arabica Coffee Cherry by NMR Spectroscopy. Molecules, 27(22), 7803. https://doi.org/10.3390/molecules27227803
Núñez, N., Saurina, J., & Núñez, O. (2021). Authenticity assessment and fraud quantitation of coffee adulterated with chicory, barley, and flours by untargeted HPLC-UV-FLD fingerprinting and chemometrics. Foods, 10(4), 840. https://doi.org/10.3390/foods10040840
Olechno, E., Puścion-Jakubik, A., Zujko, M. E., & Socha, K. (2021). Influence of various factors on caffeine content in coffee brews. Foods, 10(6), 1208. https://doi.org/10.3390/foods10061208
Purwoko, T., SETYANINGSIH, R., & MARLIYANA, S. D. (2022). Chlorogenic acid and caffeine content of fermented robusta bean. Biodiversitas: Journal of Biological Diversity, 23(2). https://doi.org/10.13057/biodiv/d230231
Rivera, A. M. P., Toro, C. R., Londoño, L., Bolivar, G., Ascacio, J. A., & Aguilar, C. N. (2023). Bioprocessing of pineapple waste biomass for sustainable production of bioactive compounds with high antioxidant activity. Journal of Food Measurement and Characterization, 17(1), 586-606. https://doi.org/10.1007/s11694-022-01627-4
Seo, S. B., & Kim, Y. M. (2019). Optimization of high ultrasound-assisted extraction (INEFU) of active components from natural materials by response HPLC-PDA analysis. Bulgarian Chemical Communications,51(2), 261-266. https://doi.org/10.34049/bcc.51.2.5051
Silitonga, A. E., Sinaga, H., & Silalahi, J. (2025). Decaffeination of robusta (Coffea canephora) green beans using enzymes from various types of fruit juice. Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE), 8(1), 391-401. https://doi.org/10.21776/ub.afssaae.2025.008.01.1
Sualeh, A., Tolessa, K., & Mohammed, A. (2020). Biochemical composition of green and roasted coffee beans and their association with coffee quality from different districts of southwest Ethiopia. Heliyon, 6(12). https://doi.org/10.1016/j.heliyon.2020.e05812
Susanti, S., Rizqiati, H., Pratama, Y., Arifan, F., & Reza, S. P. (2022). Characteristics of Bromelain enzyme from Queen variety pineapple crown at different drying temperatures. In IOP Conference Series: Earth and Environmental Science, 977(1), 012029. IOP Publishing. https://doi.org/10.1088/1755-1315/977/1/012029
Tan, Y., Wu, H., Shi, L., Barrow, C., Dunshea, F. R., & Suleria, H. A. (2023). Impacts of fermentation on the phenolic composition, antioxidant potential, and volatile compounds profile of commercially roasted coffee beans. Fermentation, 9(10), 918. https://doi.org/10.3390/fermentation9100918
Tsai, C. F., & Jioe, I. P. J. (2021). The analysis of chlorogenic acid and caffeine content and its correlation with coffee bean color under different roasting degree and sources of coffee (Coffea arabica typica). Processes, 9(11), 2040. https://doi.org/10.3390/pr9112040
Valencia-Lozano, E., Cabrera-Ponce, J. L., Noa-Carrazana, J. C., & Ibarra, J. E. (2021). Coffea arabica L. resistant to coffee berry borer (Hypothenemus hampei) mediated by expression of the Bacillus thuringiensis Cry10Aa protein. Frontiers in Plant Science, 12, 765292. https://doi.org/10.3389/fpls.2021.765292
Vinson, J. A., Chen, X., & Garver, D. D. (2019). Determination of total chlorogenic acids in commercial green coffee extracts. Journal of Medicinal Food, 22(3), 314-320. https://doi.org/10.1089/jmf.2018.0039
Zou, Y., Gaida, M., Franchina, F. A., Stefanuto, P. H., & Focant, J. F. (2022). Distinguishing between decaffeinated and regular coffee by HS-SPME-GC× GC-TOFMS, chemometrics, and machine learning. Molecules, 27(6), 1806. https://doi.org/10.3390/molecules27061806
Statistics
355 Views | 360 Downloads
How to Cite
Rubiyanti, R., Hasbi, F., Cahyati, Y. and Mardiani, D. (2025) “Quantification of Caffeine and Chlorogenic Acid in Decaffeinated Arabica Coffee Beans Samples Using HPLC and Evaluation of the effect of Fermentation Time on their Levels: A Study on the Influence of Roasting and Dry Method”, International Journal of Advancement in Life Sciences Research, 8(4), pp. 221-231. doi: https://doi.org/10.31632/ijalsr.2025.v08i04.016.
Section
Research Articles
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
.