Determination of Tannin in Coffee Pulp Using Experimental and Theoritical Approches

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.

• Periodical: Key Engineering Materials (Volume 751)
• Pages: 683-688
• DOI: https://doi.org/10.4028/www.scientific.net/KEM.751.683
• Online since: August 2017
• Authors: Waleepan Rakitikul*
• Keywords: Antioxidant, Coffee Pulp, DFT, Soil pH, Tannin

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