Determination of polyphenols in the coffee production chain
The antioxidant power of polyphenols plays an important role in the stability of many plant products, as there is a correlation between the amount of total polyphenols and resistance to oxidation over time.
Analyzing Polyphenols in Coffee: Why it matters
The analysis carried out on green coffee allow to assess the quality of the product, to evaluate its organoleptic potential and its chemical characteristics. This will allow making the right choices in the following roasting phase and evaluating its conservation over time.
The analysis carried out on the roasted coffee are proper to identify the chemical and organoleptic characteristics of the product and to give a first evaluation of the sensory profile that could be found in the cup. The same analysis can also be carried out on the extracted coffee in order to evaluate the efficiency of the extraction process.
Method
Test Principle
The polyphenols, in contact with a chromogenic compound in an alcoholic solution, are oxidized and decrease the color of the compound. The decreasing of color, read at 505 nm, is directly proportional to the concentration of polyphenols in the sample, expressed in % gallic acid.
Reagent test Kits
Measuring range
Analyses | Measuring range | Resolution | Repeatability |
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CDR CoffeeLab® the analysis equipment for the world of coffee from origins to roasting
CDR CoffeeLab®
- Complete analysis panel, supplied already configured
- Up to 16 determinations simultaneously
- Possibility of carrying out analyses of the same sample
- Integrated printer
- Full connections (LAN - USB - Bluetooth barcode/QR code reader)