Summary
This analytical chemistry study presents chemometric and ultraviolet-visible spectrometric approaches for the simultaneous determination of three bioactive compounds in instant coffee. The work addresses quantification of caffeine, trigonelline, and chlorogenic acid—compounds of nutritional and health relevance in coffee—using spectroscopic methods. Such analytical methods support standardisation and quality assurance in coffee supply chains and enable compositional profiling relevant to food composition databases.
Regional applicability
The methodology would be applicable to coffee quality assessment and food composition analysis globally, including United Kingdom food labelling and composition database initiatives. However, the study does not report on whether instant coffee products commonly consumed in the UK were analysed.
Key measures
Concentration of caffeine, trigonelline, and chlorogenic acid in instant coffee samples; method validation parameters (accuracy, precision, selectivity)
Outcomes reported
The study developed and validated chemometric and UV-visible spectrometric methods for simultaneous quantification of three key bioactive compounds (caffeine, trigonelline, and chlorogenic acid) in instant coffee samples.
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