Influence of Altitude on Caffeine, 5-Caffeoylquinic Acid, and Nicotinic Acid Contents of Arabica Coffee Varieties

Table 2

Analytical performance characteristics of the adopted method.

Analyte	LDR (mg/L)	r ^2	LOD	LOQ	%R
			(mg/L)	(mg/L)	Raw	Roasted
Caffeine	0.20–10.00	0.998	0.07	0.20	95 ± 0.80	88 ± 2.10
5-CQA	0.26–10.00	0.997	0.09	0.26	101 ± 0.30	95 ± 0.60
Nicotinic acid	0.23–10.00	0.996	0.08	0.23	100 ± 3.40	99 ± 0.12