The factors affecting formation of hydrogen peroxide (H
2O
2) in coffee have been studied. H
2O
2 in coffee was identified by TLC and determined by using an oxygen electrode method and modified 4-aminoantipyrine colorimetry. H
2O
2 was not detected in green coffee beans, but was detected in coffee infusion. Coffee infusion or coffee solution prepared using a coffee maker contained less H
2O
2 than those prepared using a filfer or a beaker. The greater the degree of roasting, the greater was the formation of H
2O
2 in coffee beans. The formation of H
2O
2 was also influenced by temperature and light.
Some components of coffee beans, saccharose, chlorogenic acid, glycine, caffeine, caffeic acid and quinic acid, did not contain H
2O
2, but when these components were roasted in the same manner as coffee beans and an infusion was prepared, H
2O
2 was formed. Formation of H
2O
2 from roasted caffeic acid was particularly marked.
View full abstract