International Journal of Nutrition and Food Sciences

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Determination of the Caffeine Contents of Guji Zone Coffee Beans in Southern Ethiopia Using Ultra Violet-Visible (UV-Vis) Spectrometer Analysis

Received: Dec. 22, 2023    Accepted: Jan. 12, 2024    Published: Feb. 01, 2024
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Abstract

The determination of the caffeine content of coffee beans is the most popular way to solve the problem related to the level caffeine in coffee. In the present study, the caffeine level of Guji coffee beans was determined using the Ultra- Violet visible spectrometer Analysis Method. The coffee samples were collected from the coffee supplier farmer cooperatives union in Bule Hora. The sample was roasted and grinding using grinding for caffeine extraction. The obtained data by the study were compared with the caffeine levels that determined by different researchers from different selected sites, and indicates that the values of the results ranged from (1.04 ±0.0010 to 1.31±0.0021)% using ultraviolet-visible. The levels of caffeine from Hambella Wammana (1.31 ±0.0020)% was high, and that of Kercha (1.04 ±0.0010)% is low, and claimed that the caffeine levels of coffee beans of the same species that growth on different regions were varied due to different vital factors that influences amount caffeine in coffee beans. Generally, the study demonstrated that the caffeine level from selected areas of Guji Zone confirms the caffeine level of arabica coffee informed by the literature.

DOI 10.11648/ijnfs.20241301.11
Published in International Journal of Nutrition and Food Sciences ( Volume 13, Issue 1, February 2024 )
Page(s) 1-5
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Coffee Bean, Caffeine, Guji Zone, Ultra-Violet Visible Spectrometer

References
[1] N. Singh, “Extraction of Caffeine from spent Coffee Grounds Using Ionic Liquid,” 2022.
[2] Tamene T. B. Kebena Gebeyehu Motora, “Determination of caffeine in raw and roasted coffee beans of Ilu Abba Bora zone, south west Ethiopia,” Indo Am. J. Pharm. Res., vol. 7, no. 09, 2017, doi: 10.5281/zenodo.1036324.
[3] A. M. M. and H. M. Mulu Hagos, Mesfin Redi-Abshiro, Bhagwan Singh Chandravanshi, Estifanos Ele, “Correlation between caffein contents of green coffee beans and altitudes of the coffee plant grown in Southwest Ethiopia,” Bull. Chem. Soc. Ethiop., vol. 32, no. 1, pp. 13–25, 2018.
[4] N. H. S. R. R. Shinde, “Extraction of Caffeine from Coffee and preparation of Anacin drug,” Int. J. Eng. Res. Technol., vol. 10, no. 1, 2017.
[5] D. B. A. Enyew A. Bayle, “Chemical Characterization of Green Coffee Beans and Determining the Effect of Roasting Temperature on the Content of Caffeine,” www.iiste.org, vol. 11, no. 8, 2019.
[6] L. Adane, A. Tadesse, and T. Tesfaye, “Determination of caffeine content of Nensebo coffee beans Southern Ethiopia, using ultra violet-visible (UV/V) is and high performance liquid chromatography (HPLC) methods in Ethiopia,” African J. Pure Appl. Chem., vol. 17, no. 2, pp. 21–31, 2023, doi: 10.5897/AJPAC2021.0868.
[7] K. F. Tamiru maru, Legesse Adane, “Comparison of Caffeine Contents of Yirgacheffe and Harar Coffee Beans Using HPLC Analysis,” Indian J. Res., vol. 7, no. 4, 2018.
[8] A. S. H. B. Mhammad Zuhair Zain, “Composition and Health Properties of Coffee Bean Composition and Health Properties of Coffee Bean,” Eur. J. Clin. Biomed. Sci., vol. 3, no. 5, pp. 97–100, 2017, doi: 10.11648/j.ejcbs.20170305.13.
[9] Shahid B. Fasiha Ahsan, “Coffee Consumption: Healthy Perspectives and Drawbacks,” J. Nutr. Obes., vol. 2, no. 1, 2019.
[10] B. Weldegebreal, M. R. Abshiro, and B. S. Chandravanshi, “Development of new analytical methods for the determination of caffeine content in aqueous solution of green coffee beans,” Chem. Cent. J., vol. 11, no. 126, pp. 1–10, 2017, doi: 10.1186/s13065-017-0356-3.
[11] A. A. Amamo, “Coffee Production and Marketing in Ethiopia,” Eur. J. Bus. Manag., vol. 6, no. 37, pp. 109–122, 2014.
[12] K. Wale and B. Girma, “An Overview of Techniques for Extracting Caffeine from Coffee for Quantification,” Am. J. Chem. Biochem. Eng., vol. 7, no. 2, pp. 15–19, 2023, doi: 10.11648/j.ajcbe.20230702.11.
[13] H. N. Wanyika, E. G. Gatebe, L. M. Gitu, E. K. Ngumba, and C. W. Maritim, “Determination of caffeine content of tea and instant coffee brands found in the Kenyan market,” African J. Food Sci., vol. 4, no. 6, pp. 353–358, 2010.
[14] I. A. Mesfin Shiferaw, Legesse Adane, “Determination of Caffeine Content of Bale Coffee Using HPLC Analysis,” www.iiste.org, vol. 73, 2018.
[15] A. A. a Abebe Belay, Kassahun Ture, Mesfin Redi, “Measurement of Caffeine in Coffee Beans with UV / Vis Spectrometer,” www.elsevier.com/locate/foodchem, vol. 108, no. 2008, pp. 310–315, 2007, doi: 10.1016/j.foodchem.2007.10.024.
[16] A. Jarso and E. Lelisa, “Coffee Production, Quality and Marketing In West Guji Zones, southern Ethiopia,” Int. J. Res. Publ., vol. 131, no. 1, pp. 253–264, 2023, doi: 10.47119/IJRP1001311820235374.
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  • APA Style

    Tesfaye, G., Alemu, D., Kuma, B., Shiferaw, A. (2024). Determination of the Caffeine Contents of Guji Zone Coffee Beans in Southern Ethiopia Using Ultra Violet-Visible (UV-Vis) Spectrometer Analysis. International Journal of Nutrition and Food Sciences, 13(1), 1-5. https://doi.org/10.11648/ijnfs.20241301.11

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    ACS Style

    Tesfaye, G.; Alemu, D.; Kuma, B.; Shiferaw, A. Determination of the Caffeine Contents of Guji Zone Coffee Beans in Southern Ethiopia Using Ultra Violet-Visible (UV-Vis) Spectrometer Analysis. Int. J. Nutr. Food Sci. 2024, 13(1), 1-5. doi: 10.11648/ijnfs.20241301.11

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    AMA Style

    Tesfaye G, Alemu D, Kuma B, Shiferaw A. Determination of the Caffeine Contents of Guji Zone Coffee Beans in Southern Ethiopia Using Ultra Violet-Visible (UV-Vis) Spectrometer Analysis. Int J Nutr Food Sci. 2024;13(1):1-5. doi: 10.11648/ijnfs.20241301.11

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  • @article{10.11648/ijnfs.20241301.11,
      author = {Gadisa Tesfaye and Dawit Alemu and Bekele Kuma and Ashenafi Shiferaw},
      title = {Determination of the Caffeine Contents of Guji Zone Coffee Beans in Southern Ethiopia Using Ultra Violet-Visible (UV-Vis) Spectrometer Analysis},
      journal = {International Journal of Nutrition and Food Sciences},
      volume = {13},
      number = {1},
      pages = {1-5},
      doi = {10.11648/ijnfs.20241301.11},
      url = {https://doi.org/10.11648/ijnfs.20241301.11},
      eprint = {https://download.sciencepg.com/pdf/10.11648.ijnfs.20241301.11},
      abstract = {The determination of the caffeine content of coffee beans is the most popular way to solve the problem related to the level caffeine in coffee. In the present study, the caffeine level of Guji coffee beans was determined using the Ultra- Violet visible spectrometer Analysis Method. The coffee samples were collected from the coffee supplier farmer cooperatives union in Bule Hora. The sample was roasted and grinding using grinding for caffeine extraction. The obtained data by the study were compared with the caffeine levels that determined by different researchers from different selected sites, and indicates that the values of the results ranged from (1.04 ±0.0010 to 1.31±0.0021)% using ultraviolet-visible. The levels of caffeine from Hambella Wammana (1.31 ±0.0020)% was high, and that of Kercha (1.04 ±0.0010)% is low, and claimed that the caffeine levels of coffee beans of the same species that growth on different regions were varied due to different vital factors that influences amount caffeine in coffee beans. Generally, the study demonstrated that the caffeine level from selected areas of Guji Zone confirms the caffeine level of arabica coffee informed by the literature.},
     year = {2024}
    }
    

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  • TY  - JOUR
    T1  - Determination of the Caffeine Contents of Guji Zone Coffee Beans in Southern Ethiopia Using Ultra Violet-Visible (UV-Vis) Spectrometer Analysis
    AU  - Gadisa Tesfaye
    AU  - Dawit Alemu
    AU  - Bekele Kuma
    AU  - Ashenafi Shiferaw
    Y1  - 2024/02/01
    PY  - 2024
    N1  - https://doi.org/10.11648/ijnfs.20241301.11
    DO  - 10.11648/ijnfs.20241301.11
    T2  - International Journal of Nutrition and Food Sciences
    JF  - International Journal of Nutrition and Food Sciences
    JO  - International Journal of Nutrition and Food Sciences
    SP  - 1
    EP  - 5
    PB  - Science Publishing Group
    SN  - 2327-2716
    UR  - https://doi.org/10.11648/ijnfs.20241301.11
    AB  - The determination of the caffeine content of coffee beans is the most popular way to solve the problem related to the level caffeine in coffee. In the present study, the caffeine level of Guji coffee beans was determined using the Ultra- Violet visible spectrometer Analysis Method. The coffee samples were collected from the coffee supplier farmer cooperatives union in Bule Hora. The sample was roasted and grinding using grinding for caffeine extraction. The obtained data by the study were compared with the caffeine levels that determined by different researchers from different selected sites, and indicates that the values of the results ranged from (1.04 ±0.0010 to 1.31±0.0021)% using ultraviolet-visible. The levels of caffeine from Hambella Wammana (1.31 ±0.0020)% was high, and that of Kercha (1.04 ±0.0010)% is low, and claimed that the caffeine levels of coffee beans of the same species that growth on different regions were varied due to different vital factors that influences amount caffeine in coffee beans. Generally, the study demonstrated that the caffeine level from selected areas of Guji Zone confirms the caffeine level of arabica coffee informed by the literature.
    VL  - 13
    IS  - 1
    ER  - 

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Author Information
  • Chemical Engineering Department, Bule Hora University, Bule Hora, Ethiopia

  • Chemical Engineering Department, Bule Hora University, Bule Hora, Ethiopia

  • Food Process Engineering Department, Bule Hora University, Bule Hora, Ethiopia

  • Food Process Engineering Department, Bule Hora University, Bule Hora, Ethiopia

  • Section