Measurement of integrated absorption cross-section, oscillator strength and number density of caffeine in coffee beans by integrated absorption coefficient technique

Food Chemistry

Volumn 121, Issue 2, 2010, Pages 585-590

  Belay, Abebe ^a  

^a ADDIS ABABA UNIVERSITY   (Ethiopia)

Author keywords

Caffeine; Integrated absorption coefficient; Integrated absorption cross section; Number density; Oscillator strength

Indexed keywords

CAFFEINE; DICHLOROMETHANE; WATER;

ABSORPTION; ARTICLE; COFFEE; COFFEE BEAN; MEASUREMENT; OSCILLATOR; ULTRAVIOLET SPECTROPHOTOMETRY;

EID: 76749111008     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.12.052     Document Type: Article

References (24)

1. Alpdogan G., Karabina K., and Sungur S. Derivative spectrophotometer determination of caffeine in some beverages. Turkish Journal of Chemistry 26 (2002) 295-302
2. Antonov L., and Stoyanov S. Analysis of the overlapping bands in UV-Vis absorption spectroscopy. Applied Spectroscopy 47 (1993) 1030-1035
3. Belay A., Ture K., Redi M., and Asfaw A. Measurement of caffeine in coffee beans by UV-Vis spectrometer. Food Chemistry 108 (2008) 310-315
4. Bouhsain Z., Garrigues J.M., Garriques S., and Guardia M. Flow injection Fourier transform infrared determination of caffeine in coffee. Vibrational Spectroscopy 21 (1999) 143-150
5. 3. J. Chem. Soc., Faraday Trans. 83 (1987) 1465-1474
6. Casal S., Oliveira M.B., and Ferreira M.A. HPLC/diode applied to the thermal degradation of trigonelline, nicotinic acid and caffeine in coffee. Food Chemistry 68 (2000) 481-485
7. Clarke R.J., and Macarae R. Coffee (Volume 1: Chemistry). (pp. 1-50) (1985), Elsevier, Amsterdam
8. De Aragao N.M., Veloso M.C.C., Bispo M.S., Ferreira S.L.C., and de Andrade J.B. Multivariate optimization of the experimental conditions for determination of three methylxanthines by reversed phase high performance liquid chromatography. Talanta 67 (2005) 1007-1013
9. Dessalegn Y., Labuschagne M.T., Osthoff G., and Herselman L. Variation of green bean caffeine, chlorogenic acid, sucrose and trigolline contents among Ethiopian Arabica coffee accessions. Ethiopian Journal of Science 30 (2007) 77-82
10. Farah A., Monteiro M.C., Calado V., Franca A.S., and Trugo L.C. Correlation between cup quality and chemical attributes of Brazilian coffee. Food Chemistry 98 (2006) 373-380
11. 0) transition at 1217.6 A. Physical Review A 7 (1973) 1203-1208
12. Huck C.W., Uggeabichler W.G., and Bonn G.K. Analysis of caffeine theobromine and theophylline in coffee b NIR spectroscopy compared to HPLC coupled to mass spectrometry. Analytical Chimica Acta 538 (2005) 195-203
13. Georgakopoulous S., Grondelle R.V., and Zwan G.V.D. Circular dichroism of carotenoides in bacterial light-harvesting complexes: Experimental and modeling. Biophysical Journal 87 (2004) 3010-3022
14. Ky C.-L., Louarn J., Guyot B., Dussert S., Hamon S., and Noirot M. Caffeine, trigonelline chlorogenic acids and sucrose diversity in wild coffee arabica and canephore. Food Chemistry 75 (2000) 223-230
15. L-Martinez L., Lopez-de-Alba P.L., G-Campos R., and L-Redriquez L. Simultaneous determination of methylxanthines in coffee and tea by UV-Vis spectrophtometry and partial least squares. Analytical Chimica Acta 493 (2003) 83-94
16. Milonni P.W., and Eberly J.H. Lasers. (pp. 83-85) (1988), Wiley, New York
17. Minamisawa M., Yoshida S., and Takai N. Determination of biologically active substances in roasted coffee using a diode-HPLC system. Anal. Sci. 20 (2004) 325-328
18. Najafi N.M., Hamid A.S., and Afshin R.K. Determination of caffeine in black tea by Fourier transforms IR spectrometry using multiple linear regressions. Microchemical Journal 75 (2003) 151-158
19. Paradkar M.M., and Irudayaraj J. Rapid estimation of caffeine content in tea, coffee and soft rinks by FTIR-ATR spectroscopic method. Food Chemistry 67 (2002) 2507-2511
20. Radwan R.M. Electron induced modifications in the optical properties of polypropylene. J. Phys. D: Appl. Phys. 40 (2007) 374-379
21. Ramsay D.A. Intensity and shapes of infrared absorption bands of substances in the liquid phase. Contribution from the Division of Chemistry Publication of National Research Council of Canada 74 (1951) 72-80
22. Rao C.N.R. Ultra-violet and visible spectroscopy chemical applications. (pp. 1-12) (1975), Butterworth and Co. Ltd, England
23. Thorne A.P. Spectrophysics. (pp. 318-320) (1988), Chapman and Hall Ltd, London
24. Yukawa G.S., Mune M., Otani H., Tone Y., Liang X.-M., Iwahashi H., et al. Effects of coffee consumption on oxidatives susceptibility of low-density lipo proteins and serum lipid level on humans. Journal of Biochemistry (Moscow) 1 (2004) 70-174