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. 2024 Jun 3;13(11):1757. doi: 10.3390/foods13111757

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© 2024 by the authors.

Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).

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(A) UV–Vis absorption spectra of coffee bean extract according to roasting degree; (B) UV–Vis absorption spectra of caffeine and chlorogenic acid. Each spectrum represents standard caffeine (black), extract of coffee bean with a chromaticity value of 45 (purple), high-performance liquid chromatography (HPLC) fraction 6 of green bean extract (green), and HPLC fraction 6 of extract of coffee bean with a chromaticity value of 45 (orange). A 100-fold dilution of the stock solution containing 2.5 mg/mL caffeine was used for absorbance measurement. CV, chromaticity value.