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

Walace Breno da Silva, Larissa Martins Rocha, Marcio Santos Soares, Pedro Ivo Vieira Good God (), Sabrina Alves da Silva, Daniele Birck Moreira and Geraldo Humberto Silva ()
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Walace Breno da Silva: Instituto de Ciências Exatas e Tecnológicas, Laboratório de Desenvolvimento de Agroquímicos Naturais, Universidade Federal de Viçosa, Rodovia MG-230, Km 7—Zona Rural, Rio Paranaíba 38810-000, MG, Brazil
Larissa Martins Rocha: Instituto de Ciências Exatas e Tecnológicas, Laboratório de Desenvolvimento de Agroquímicos Naturais, Universidade Federal de Viçosa, Rodovia MG-230, Km 7—Zona Rural, Rio Paranaíba 38810-000, MG, Brazil
Marcio Santos Soares: Instituto de Ciências Exatas e Tecnológicas, Laboratório de Geoquímica Ambiental e Produtos Naturais, Universidade Federal de Viçosa, Rodovia MG-230, Km 7—Zona Rural, Rio Paranaíba 38810-000, MG, Brazil
Pedro Ivo Vieira Good God: Instituto de Ciências Agrárias, Laboratório de Bioquímica, Fitopatologia e Genética Molecular, Universidade Federal de Viçosa, Rodovia MG-230, Km 7—Zona Rural, Rio Paranaíba 38810-000, MG, Brazil
Sabrina Alves da Silva: Instituto de Saúde e Produção Animal, Universidade Federal Rural da Amazônia, Avenida Presidente Tancredo Neves, N° 2501, Terra Firme, Belém 66077-830, PA, Brazil
Daniele Birck Moreira: Laboratório de Genética Molecular de Plantas e de Fitopatógenos, Universidade do Estado de Mato Grosso Rede Pro-Centro-Oeste, Rodovia MT-358, Km 7, Jardim Aeroporto, Tangará da Serra 78301-532, MT, Brazil
Geraldo Humberto Silva: Instituto de Ciências Exatas e Tecnológicas, Laboratório de Desenvolvimento de Agroquímicos Naturais, Universidade Federal de Viçosa, Rodovia MG-230, Km 7—Zona Rural, Rio Paranaíba 38810-000, MG, Brazil

J, 2025, vol. 8, issue 1, 1-12

Abstract: 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-performance liquid chromatography with a violet detector (HPLC-UV). Parameters such as linearity, accuracy, precision, robustness, limit of quantification, and detection were analyzed. The two acids were quantified in five Coffea arabica cultivars (Red catucai, Siriema, IPR 98, Yellow catuai, and Yellow catucai), and the results were within the standards recommended by ANVISA and INMETRO. The concentrations of caffeic acid ranged from 1.43 to 1.93 mg/g in roasted grains and from 0.16 to 0.38 mg/g in raw grains; for ferulic acid, the concentrations ranged from 0.13 to 0.16 mg/g in raw grains and from 0.27 to 0.50 mg/g in roasted grains. According to the Tukey test, only cultivar IPR 98 showed a statistically significant difference in roasted grains. The proposed method offers a rapid and accurate analysis, contributing to the study of bioactive properties and the relationship between beverage quality and the presence of these compounds in coffee beans.

Keywords: analytical validation; caffeic acid; Coffea arabica; ferulic acid; HPLC (search for similar items in EconPapers)
JEL-codes: I1 I10 I12 I13 I14 I18 I19 (search for similar items in EconPapers)
Date: 2025
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