Validation of Methodology for Quantifying Caffeic and Ferulic Acids in Raw and Roasted Coffee Extracts by High-Performance Liquid Chromatography

Caffeic and ferulic acids are critical phenolic compounds in coffee beans, known for their antioxidant properties and influence on coffee’s acidity. This study developed and validated a rapid and simple analytical method to quantify these acids in raw and roasted coffee extracts using high-performan...

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Detalhes bibliográficos

Principais autores:	Walace Breno da Silva, Larissa Martins Rocha, Marcio Santos Soares, Pedro Ivo Vieira Good God, Sabrina Alves da Silva, Daniele Birck Moreira, Geraldo Humberto Silva
Formato:	Artigo
Idioma:	Inglês
Publicado em:	MDPI AG 2025-02-01
Colecção:	J
Assuntos:	analytical validation caffeic acid <i>Coffea arabica</i> ferulic acid HPLC
Acesso em linha:	https://www.mdpi.com/2571-8800/8/1/8
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