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-performance liquid chromatography with a violet detector (HPLC-UV). Parameters such as linearity, accuracy, precision, robustness, limit of quantification, and detection were analyzed. The two acids were quantified in five Coffea arabica cultivars (Red catucai, Siriema, IPR 98, Yellow catuai, and Yellow catucai), and the results were within the standards recommended by ANVISA and INMETRO. The concentrations of caffeic acid ranged from 1.43 to 1.93 mg/g in roasted grains and from 0.16 to 0.38 mg/g in raw grains; for ferulic acid, the concentrations ranged from 0.13 to 0.16 mg/g in raw grains and from 0.27 to 0.50 mg/g in roasted grains. According to the Tukey test, only cultivar IPR 98 showed a statistically significant difference in roasted grains. The proposed method offers a rapid and accurate analysis, contributing to the study of bioactive properties and the relationship between beverage quality and the presence of these compounds in coffee beans.