In this work, several varieties of instant and ground, roasted black packaged coffee were studied. Various extraction methods were used to obtain extracts. The caffeine content was investigated by UV-Vis absorption spectroscopy and HPLC chromatography. The antioxidant properties of the extracts were studied by the method of competitive reactions.
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Organic Chemistry
, 2025, Issue 1, pp. 1–10
ISSN Online: 0000-0000
DOI:
10.xxxx/example-doi