Journal of Analytical Methods in Chemistry / 2014 / Article / Tab 1

Research Article

Quantification of Caffeoylquinic Acids in Coffee Brews by HPLC-DAD

Table 1

General description of ground coffees used for preparation of various types of coffee brews studied in the present worka.

Type of coffee DescriptionRoasted condition

Roasted and ground Arabica coffee
(used to prepare 4 samples include boiled, French, filter, and mocha coffee)
100% Arabica, 2.34% water contentNAb
Roasted and ground Robusta coffee
(used to prepare 4 samples include boiled, French, filter, and mocha coffee)
100% Robusta, 3.11% water contentNA
Capsule A—type 1Blend of Arabica and RobustaRoasted slowly and fine grinding
Capsule A—type 2Blend of Arabica and RobustaLight roasted and fine grinding
Capsule A—type 3Blend of Arabica and RobustaLight roasted
Capsule A—type 4Blend of Arabicas Light roasted
Capsule A—type 5Blend of Arabicas Long roasting at low temperatures
Capsule BBlend of Arabica and RobustaMedium roasted
Capsule C100% Arabica coffeeNA
Vending coffeeNANA
Pod espressoBlend of Arabica and RobustaNA
Espresso lab-made100% Arabica, 2.34% water contentNA
Instant natural ASoluble coffee naturalNA
Instant natural BSoluble coffee naturalNA
Instant decaffeinatedSoluble coffee decaffeinatedNA
Instant espressoBlend of ArabicasNA
Iced coffeeInstant coffee, sugar, acid citric, and so forthNA
Iced cappuccinoInstant coffee, sugar, skimmed milk powder, and so forthNA

All information was adopted from the label of coffee products.
bNot available.

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