Open AccessDetermination of Caffeine and Hydrogen Peroxide Antioxidant Activity of Raw and Roasted Coffee Beans Around Habru Woreda, Ethiopia Using UV-Vis Spectroscopy
Author(s) -
Beshir Legas Muhammed,
Mohammed Hussen Seid,
Adere Tarekegne Habte
Publication year - 2021
Publication title -
clinical pharmacology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.685
H-Index - 27
ISSN - 1179-1438
DOI - 10.2147/cpaa.s311032
Subject(s) - caffeine , hydrogen peroxide , chemistry , food science , dichloromethane , raw material , extraction (chemistry) , antioxidant , ascorbic acid , peroxide value , aqueous solution , solvent , chromatography , organic chemistry , biology , endocrinology
Coffee is a well-known beverage that is widely used around the world. Despite the wide use of coffee in Ethiopia, there is a lack of extensive studies addressing the issues related to the caffeine content and hydrogen peroxide antioxidant activity of varieties of coffee types, particularly in Habru woreda, Ethiopia.