Abstract
A simple, inexpensive, and rapid method for simultaneous determination of trigonelline, caffeine, and chlorogenic acid from green coffee bean extract was proposed based on salting‐out assisted liquid–liquid extraction, using QuEChERS salt and acetonitrile followed by UV‐Vis analysis. The proposed method represents acceptable linearity for trigonelline (0.9978), caffeine (0.9995), and chlorogenic acid (0.9996) with excellent correlation (0.93 and 0.83) for trigonelline and caffeine, respectively, when compared to RP‐HPLC‐DAD. The proposed method could be used in coffee industries for quality control and geographical origin traceability studies of green coffee samples.
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