Comparative Study of Two Turkish Coffee Brands Sold in Saudi Market | ||||
| ERU Research Journal | ||||
| Articles in Press, Accepted Manuscript, Available Online from 13 April 2025 PDF (457.34 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/erurj.2025.364418.1232 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Sherouk Hussein Sweilam   1; Maymonah Mejwal Alotaibi2; Rawan Hazaa Alanazi2; Ahmed I. Foudah 3
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| 1Department of Pharmacognosy, College of Pharmacy, Prince Sattam Bin Abdulaziz University, Al-Kharj 11942, Saudi Arabia Department of Pharmacognosy, Faculty of Pharmacy, Egyptian Russian University, Cairo-Suez Road, Badr City, Cairo 11829, Egypt | ||||
| 2Department of Pharmacognosy, Faculty of Pharmacy, Egyptian Russian University, Badr City, Cairo-Suez Road, 11829 Cairo, Egypt. | ||||
| 3Department of Pharmacognosy, College of Pharmacy, Prince Sattam Bin Abdulaziz University, Al-Kharj 11942, Saudi Arabia. | ||||
| Abstract | ||||
| Objective: Globally, coffee is considered one of the most widely consumed morning beverages due to its intense taste and stimulating effects, which are mostly ascribed to its caffeine concentration. The purpose of this study is to quantitatively assess the amount of caffeine present in two commercially available coffee brands that were bought from the local markets in Saudi Arabia, Al-Kharj Province and they were originally manufactured from Turkia. Methods and materials: UV-Visible spectrophotometer (UV-Vis), a dependable and precise technique for quantifying caffeine that was used to determine the amount of caffeine present in each sample. The study also examined the presence of other bioactive substances such as catechins, theaflavins, and tannins, in addition to caffeine by qualitative analysis. By comparing the caffeine content of the two brands, this study aims to offer insightful information about the market's variability in caffeine levels, which can help consumers understand the possible health effects of coffee consumption, especially with regard to its stimulating properties and the possibility of caffeine-related side effects. Results: Regarding the Saudi Food and Drug Authority instructions now mandate to list the percentage of caffeine in milligrams per 100 millilitres or per cup on any cafe menus. This study provides insights into the caffeine variability in commercially available coffee brands, aiding consumer awareness of caffeine intake, emphasizing that there may be differences in coffee bean type, roasting process, and caffeine extraction efficiency. This research provides valuable insights for consumers regarding caffeine intake and its potential health implications in the future. | ||||
| Keywords | ||||
| Turkish coffee; UV spectrophotometer; caffeine; phytochemical screening | ||||
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