Determination of Caffeine Content in Ethanolic Extract of Robusta Coffee Beans Using UV-Vis Spectrophotometry

This study aimed to quantify the caffeine content in ethanolic extracts of robusta coffee beans (Coffea canephora) using UV-Visible spectrophotometry. The research involved extracting caffeine through maceration with ethanol and analyzing it at a wavelength of 273 nm. The calibration curve showed good linearity, and the caffeine content was determined to be 221.58 mg/g extract. These results align with previously reported caffeine levels in Coffea canephora, confirming robusta coffee beans as a significant natural caffeine source. The findings support the potential use of these beans in pharmaceutical and cosmetic products, particularly for hair growth stimulation.