INDIVIDUAL CHLOROGENIC ACIDS AND CAFFEINE CONTENTS IN COMMERCIAL GRADES OF WET AND DRY PROCESSED INDIAN GREEN ROBUSTA COFFEE

Individual chlorogenic acids and caffeine contents in Indian wet and d ry processed green robusta coffee beans, obtained by reversed phase ch romatography, have been studied. No significant differences in caffein e content, even at the 5% level, were observed, though significant dif ferences (1% or 0.1% levels) with reference to individual chlorogenic acids, chlorogenic acid sub-groups or total chlorogenic acids were obs erved between (a) wet processed and dry processed flat bean coffees; ( b) wet processed pea berry and wet processed flat bean coffees; (c) we t processed pea berry and dry processed flat bean coffees; and (d) imm ature dry processed flat bean and mature dry processed flat bean coffe es.