The factors affecting formation of hydrogen peroxide (H2O2) in coffee have been studied. H2O2 in coffee was identified by TLC and determined by using an oxygen electrode method and modified 4-aminoantipyrine colorimetry. H2O2 was not detected in green coffee beans, but was detected in coffee infusion. Coffee infusion or coffee solution prepared using a coffee maker contained less H2O2 than those prepared using a filfer or a beaker. The greater the degree of roasting, the greater was the formation of H2O2 in coffee beans. The formation of H2O2 was also influenced by temperature and light.Some components of coffee beans, saccharose, chlorogenic acid, glycine, caffeine, caffeic acid and quinic acid, did not contain H2O2, but when these components were roasted in the same manner as coffee beans and an infusion was prepared, H2O2 was formed. Formation of H2O2 from roasted caffeic acid was particularly marked.
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Tsuji et al. (1991) studied this question.