Suhandy, Dididng (2014) Chlorogenic acid (CGA) determination in roasted coffee beans by Near Infrared (NIR) spectroscopy. Engineering in Agriculture, Environment and Food, 7 (4). pp. 139-142.

Chlorogenic Acid (CGA) Determination in Roasted Coffee Beans by Near Infrared (NIR) Spectroscopy.pdf

Download (522kB) | Preview
Official URL:


Roasting can potentially affect the functional properties of the resulting coffee. For instance, antioxidant phenolic chlorogenic acids (CGA) are known to be thermally labile. In this study, we develop a new NIR spectroscopic method to measure CGA concentration found in the coffee beans. High performance liquid chromatography (HPLC) was used to determine standard reference values of CGA concentration. A partial least squares regression (PLSR) with full cross-validation method was employed for the development and the validation of the regression model. The resultant model accuracy of RCV2RCV2 = 0.76 and RMSECV = 1.16% with preprocessing of the spectra by MSC and SNV is thought to be accurate enough for the rapid and non-destructive determination of CGA concentration in roasted coffee beans. Keywords: NIR spectroscopy; PLS; Chlorogenic acid; Different roasting degrees; Coffee

Item Type: Article
Divisions: Fakultas Pertanian (FP) > Prodi Teknik Pertanian
Depositing User: Marbiyah . Siti
Date Deposited: 22 Aug 2016 02:20
Last Modified: 22 Aug 2016 02:20

Actions (login required)

View Item View Item