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Determination of Tannin in Coffee Pulp Using Experimental and Theoritical Approches

Waleepan Rakitikul

Open publisher page 8 citations

Abstract

Currently, Doi Chaang village is the biggest area producing coffee in Thailand. Throughout seed to cup the pulp must be removed from coffee cherry after harvesting and left as waste. Tannin is one of various composition in coffee pulp which is affected by soil nutrition and pH. In this study, we have characterized the amount of tanin in coffee pulp using UV-Visible spectroscopy and electronic structure calculation. The results showed that coffee pulp consist of 5.68% tannin . It was determined to condense tannin form. Moreover, the pH of soil after treated with modified coffee pulp with water, Ca(OH)2, Na2S2O5, 2% Ca(OH)2, and 2% Na2S2O5 is higher than that with non-modified case. Likewise, DFT calculations predicted the structure of tannin with smaller HOMO-LUMO gap in the condense tannin.

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What this paper is about

Currently, Doi Chaang village is the biggest area producing coffee in Thailand. Throughout seed to cup the pulp must be removed from coffee cherry after harvesting and left as waste. Tannin is one of various composition in coffee pulp which is affected by soil nutrition and pH. In this study, we have characterized the amount of tanin in coffee pulp using UV-Visible spectroscopy and electronic structure calculation. The results showed that coffee pulp consist of 5.68% tannin . It was determined to condense tannin form. Moreover, the pH of soil after treated with modified coffee pulp with water, Ca(OH)2, Na2S2O5, 2% Ca(OH)2, and 2% Na2S2O5 is higher than that with non-modified case. Likewise, DFT calculations predicted the structure of tannin with smaller HOMO-LUMO gap in the condense tannin.

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Available abstract

Currently, Doi Chaang village is the biggest area producing coffee in Thailand. Throughout seed to cup the pulp must be removed from coffee cherry after harvesting and left as waste. Tannin is one of various composition in coffee pulp which is affected by soil nutrition and pH. In this study, we have characterized the amount of tanin in coffee pulp using UV-Visible spectroscopy and electronic structure calculation. The results showed that coffee pulp consist of 5.68% tannin . It was determined to condense tannin form. Moreover, the pH of soil after treated with modified coffee pulp with water, Ca(OH)2, Na2S2O5, 2% Ca(OH)2, and 2% Na2S2O5 is higher than that with non-modified case. Likewise, DFT calculations predicted the structure of tannin with smaller HOMO-LUMO gap in the condense tannin.

Key concepts: Tannin, Pulp (tooth), Condensed tannin, Chemistry, Pulp and paper industry, Food science, Horticulture, Organic chemistry

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