DETERMINATION OF CAFFEINE CONTENTS OF COFFEE BRANDS IN THE VIETNAMESE MARKET
Keywords:
Vietnamese coffee, caffeine, standard addition method, UV/Vis SpectrophotometryAbstract
In this study, the caffeine contents in five certain Vietnamese coffee (Dak Tin, Di Linh, Nam Nguyen, Origin and Vinacafe) found in the Vietnamese market were determined using UV/vis spectrophotometry. The quantification of caffeine sample was calculated by standard addition method. Our results showed that the caffeine contents in coffee brewing were influenced by temperature of water used to brew, time of brewing, and independent on the volume of water, respectively. In general, higher concentrations of caffeine were found in all samples prepared at temperature 100°C for 5 minutes. The order of caffeine contents in coffee samples was Dak Tin, Di Linh, Nam Nguyen, Origin and Vinacafe, respectively. This study can contribute to a better knowledge of caffeine contents in Vietnamese coffee of Vietnamese consumers.Downloads
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Published
2012-02-01
How to Cite
Thanh Dieu Phan, T., Kuban, V., & Kráčmar, S. (2012). DETERMINATION OF CAFFEINE CONTENTS OF COFFEE BRANDS IN THE VIETNAMESE MARKET . Journal of Microbiology, Biotechnology and Food Sciences, 1(Special issue), 995–1002. Retrieved from https://office2.jmbfs.org/index.php/JMBFS/article/view/7414
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Section
Food Sciences
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Copyright (c) 2012 Thi Thanh Dieu Phan, Vlastimil Kuban, Stanislav KráÄmar
This work is licensed under a Creative Commons Attribution 4.0 International License.
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