Simultaneous Determination of Caffeine and Phenolic Compounds in Tea and Coffee - Caffeine: Chemistry, Analysis, Function and Effects - page 130

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CHAPTER 8
Simultaneous Determination of
Caffeine and Phenolic
Compounds in Tea and Coffee

CAROLYNE B. FARIA 1 , JULIANA M. PRADO 2 ,
MAURICIO A. ROSTAGNO* 2 , FLAVIO L. SCHMIDT 1 AND
M. ANGELA A MEIRELES 2

1 Department of Food Technology, University of Campinas (UNICAMP),
Rua Monteiro Lobato, 80, 13083-862 Campinas, S˜ o Paulo, Brazil; 2 LASEFI/
DEA, School of Food Engineering, University of Campinas (UNICAMP),
Rua Monteiro Lobato, 80, 13083-862 Campinas, S˜ o Paulo, Brazil
*E-mail: [e-mail]

8.1 Introduction
Tea and coffee are among the most consumed beverages worldwide, not only for
their organoleptic properties but also due to their potential effects in the human
organism. In recent decades, intensive research has been conducted on the phyto-
chemical profiles of these beverages. Special interest has been paid to alkaloids
and polyphenols, as several in vitro and in vivo studies using these compound
classes are consistent with the potential health effects of tea and coffee.
Polyphenols are believed to be the main compounds responsible for the
putative effects of tea and coffee in human health. The dominating phenolic
compounds (Figure 8.1) present in coffee are hydroxycinnamic acids, which
are also present in teas, although at lower concentrations. The characteristic
phenolic compounds found in coffee are caffeic and ferulic acid derivatives,