Detection and Estimation of Caffeic Acid, Caf...

Detection and Estimation of Caffeic Acid, Caffein and Quercetin in Raw Coffee Powder and Market Brand Instant Coffee Powder by HPTLC Technique

Author Name : Mukil M, Sabitha S, Priyadharshini S, Rajasekaran A, Arivukkarasu R

DOI: https://doi.org/10.56025/IJARESM.2023.120124547

ABSTRACT Coffee is one of the world’s most popular beverages. Coffee is produced from the seeds of a small red (sometimes yellow) fruit that grows on plants halfway in size between shrub and tree. The present study mainly aimed to estimate the content of caffeic acid and presence of flavonoids in various raw coffee powder and instant coffee powder using HPTLC technique. The HPTLC method was performed using HPTLC aluminium sheets precoated with Silica Gel 60 GF254 as stationary phase and toluene: ethyl acetate: formic acid [7:3:1] as the mobile phase. The developed chromatogram was scanned at 254nm using Camag Scanner III. The Rf value of standard caffeic acid was found to be 0.32. The result shows that MBICPME-3 has more percentage of the caffeic acid