Validation of Methodology for Quantifying Caffeic and Ferulic Acids in Raw and Roasted Coffee Extracts by High-Performance Liquid Chromatography

Validation of Methodology for Quantifying Caffeic and Ferulic Acids in Raw and Roasted Coffee Extracts by High-Performance Liquid Chromatography

Caffeic and ferulic acids are critical phenolic compounds in coffee beans, known for their antioxidant properties and influence on coffee’s acidity. This study developed and validated a rapid and simple analytical method to quantify these acids in raw and roasted coffee extracts using high-performan...

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Bibliographic Details
Main Authors: Walace Breno da Silva, Larissa Martins Rocha, Marcio Santos Soares, Pedro Ivo Vieira Good God, Sabrina Alves da Silva, Daniele Birck Moreira, Geraldo Humberto Silva
Format: Article
Language:English
Published: MDPI AG 2025-02-01
Series:J
Subjects:
analytical validation
caffeic acid
<i>Coffea arabica</i>
ferulic acid
HPLC
Online Access:https://www.mdpi.com/2571-8800/8/1/8
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