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Coffee in Health and Disease Prevention by Victor R. Preedy

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Chapter 107

Determination of Polyphenols and Major Purine Alkaloids in Coffee

An Overview

Victoria F. Samanidou     Laboratory of Analytical Chemistry, Department of Chemistry, Aristotle University of Thessaloniki, Greece

Abstract

Major and minor constituents are determined to ensure the best quality of the favorite beverage in the world, coffee. For this reason, several analytical techniques are applied and various methods are developed. The knowledge of polyphenol, phenolic acid, and pourine alkaloid content is necessary to qualify this favorite commodity. The determination of these compounds in coffee is an important aspect of the quality control of the final product, since its aroma characteristics determine the commercial value. Although high-performance ...

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