Abstract
Determination Of Coffee Alkoloids And Their Biochemistry
One of the important compounds of coffee is the caffeine playing an important role in human body , whose chemical name is 1.3.7 - Trimetil 2,6 dioxypurin, or 1,3,7 - trimetil xantin. The other important compound is trigonelline, which converts to vitamin masın when green coffee bean is roasted at high temperature.
In this study, the change of caffeine and trigonellin amount when green coffee bean roasted, was examined. HPLC (High pressure liquid chromatgrapy) was used to detect two compounds. Column; C18, wave length; 276 nm, Mobile phase; posphate buffer and buffer. When were examined results of caffeine and trigonelline in both green and roasted coffee, it was found that cafein amount increased after roasting. On the other hand, trigonelline amount reduced after roasting.
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