Optimizing the Solvent-to-Coffee Ratio for Caffeine Extraction from Arabica Kintamani Coffee Beans using Ethyl Acetate: A Comprehensive Study

Authors

  • rony sihombing politeknik negeri bandung, Indonesia

DOI:

https://doi.org/10.33603/jgst.v8i1.156

Keywords:

caffeine extraction, Solvent to Coffee Ratio, kintamani arabica

Abstract

This paper studies the best ratio of solvent-to-coffee for getting caffeine from Arabica Kintamani coffee beans. It wants to find the optimal ratio that gives the highest caffeine amount and improves the efficiency and quality of extraction. No previous studies have explored the best ratio of Kintamani Arabica coffee beans to ethyl acetate solvent for extracting caffeine. The paper explains the method used, which has four main steps: preparing materials, extracting and measuring caffeine, and analyzing the results. The paper presents the experimental findings and discusses how different ratios affect caffeine content in Arabica Kintamani coffee beans. It uses statistics to show significant differences between the ratios and compares them using Tukey tests. The paper concludes that the best solvent-to-coffee ratio for maximizing caffeine in ethyl acetate extracts is 1:5, resulting in a concentration of 1930.9 ppm. This ratio gives the best balance between caffeine yield and solvent usage.

References

K. Nakajima, K. Hirose, M. Ebata, K. Morita, and H. Munakata, “Association between habitual coffee consumption and normal or increased estimated glomerular filtration rate in apparently healthy adults,” Br. J. Nutr., vol. 103, no. 2, pp. 149–152, 2010, doi: 10.1017/S0007114509991681.

T. Shimazu et al., “Coffee consumption and the risk of primary liver cancer: Pooled analysis of two prospective studies in Japan,” Int. J. Cancer, vol. 116, no. 1, pp. 150–154, 2005, doi: 10.1002/ijc.20989.

N. S. Guest et al., “International society of sports nutrition position stand: caffeine and exercise performance,” J. Int. Soc. Sports Nutr., vol. 18, no. 1, 2021, doi: 10.1186/s12970-020-00383-4.

M. H. Alfaifi et al., “Assessment of caffeine consumption behavior among Jazan University students in the south of Saudi Arabia: A cross-sectional study,” Med. (United States), vol. 101, no. 51, 2022, doi: 10.1097/MD.0000000000031651.

L. Schellhas et al., “Maternal and child genetic liability for smoking and caffeine consumption and child mental health: an intergenerational genetic risk score analysis in the ALSPAC cohort,” Addiction, vol. 116, no. 11, pp. 3153–3166, 2021, doi: 10.1111/add.15521.

M. Porta et al., “Single ryanodine receptor channel basis of caffeine’s action on Ca 2+ sparks,” Biophys. J., vol. 100, no. 4, pp. 931–938, 2011, doi: 10.1016/j.bpj.2011.01.017.

F. Wei, K. Furihata, M. Koda, F. Hu, T. Miyakawa, and M. Tanokura, “Roasting process of coffee beans as studied by nuclear magnetic resonance: Time course of changes in composition,” J. Agric. Food Chem., vol. 60, no. 4, pp. 1005–1012, 2012, doi: 10.1021/jf205315r.

S. J. Song, S. Choi, and T. Park, “Decaffeinated green coffee bean extract attenuates diet-induced obesity and insulin resistance in mice,” Evidence-based Complement. Altern. Med., vol. 2014, 2014, doi: 10.1155/2014/718379.

H. Peker, M. P. Srinivasan, J. M. Smith, and B. J. McCoy, “Caffeine extraction rates from coffee beans with supercritical carbon dioxide,” AIChE J., vol. 38, no. 5, pp. 761–770, 1992, doi: 10.1002/aic.690380513.

A. N. Gloess et al., “Comparison of nine common coffee extraction methods: Instrumental and sensory analysis,” Eur. Food Res. Technol., vol. 236, no. 4, pp. 607–627, 2013, doi: 10.1007/s00217-013-1917-x.

A. Belay, “Measurement of integrated absorption cross-section, oscillator strength and number density of caffeine in coffee beans by integrated absorption coefficient technique,” Food Chem., vol. 121, no. 2, pp. 585–590, 2010, doi: 10.1016/j.foodchem.2009.12.052.

D. V. Bermejo, J. A. Mendiola, E. Ibáñez, G. Reglero, and T. Fornari, “Pressurized liquid extraction of caffeine and catechins from green tea leaves using ethyl lactate, water and ethyl lactate + water mixtures,” Food Bioprod. Process., vol. 96, pp. 106–112, 2015, doi: 10.1016/j.fbp.2015.07.008.

Y. Saotome and M. Imai, “Supercritical carbon dioxide extraction of apigenin from parsley leaves pre-treated to maximize yield,” Food Sci. Technol. Res., vol. 24, no. 1, pp. 63–73, 2018, doi: 10.3136/fstr.24.63.

T. Welton, “Solvents and sustainable chemistry,” Proc. R. Soc. A Math. Phys. Eng. Sci., vol. 471, no. 2183, 2015, doi: 10.1098/rspa.2015.0502.

Published

2024-04-30

Citation Check