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Coffee is one of the most popular agricultural commodities in Indonesia. Robusta coffee (Coffea canephora), one of the coffee varieties produced in Indonesia, has been known and reported to have beneficial activity for human health. Caffeic acid, a polyphenolic compound found in coffee, has been reported to exhibit various biological activities, including antioxidant and antidiabetic properties. This study aimed to develop a validated analytical method for determining the content of caffeic acid in brewed roasted robusta coffee grounds using RP-HPLC. The Box-Behnken design approach was implemented in the optimization stage followed by analytical method validation and content determination. The method was performed with isocratic elution of methanol:acetonitrile:formic acid (10:15:75 v/v/v) at a flow rate of 1 mL/minute and detection at 326 nm. This method successfully met the validation parameters, including selectivity, linearity, accuracy, and precision. Limits of detection and quantitation were 0.08 and 0.24 μg/mL, respectively. Hence, the method was proven reliable for quantitative analysis. The mean concentration of caffeic acid found in six replications of brewed roasted robusta coffee grounds was 0.58 ± 0.01% w/w in mg per g with an RSD of 1.15%.

caffeic acid; coffee; HPLC; robusta