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2008•Analele Universităţii din Oradea, Fascicula: Ecotoxicologie, Zootehnie şi Tehnologii de Industrie AlimentarăRequires access

Comparative studies about caffeine content in roasted ground coffee and in China black tea.

C. Purcărea, A. Chiș, Simona Vicaş, A. Fodor

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Abstract

Caffeine (1,3,7-trimethyl-xanthine) is the most important molecule of the alkaloids being present in green and roasted coffee beans (1-2%), tea leaves (5%) kola nut (3%), and other tropical plants. Dried green coffee beans have a weight of 300 mg to 330 mg. The content of caffeine is between 1 % (w/w) and 2,5 % (w/w of dry green coffee). The content of caffeine does not change during maturation of green coffee beans. The aim of this study was the comparative studies about caffeine content in roasted ground coffee and in China black tea. Isolation was done by liquid-liquid extraction using chloroform as an extracting solvent. A simple and rapid spectrophotometric method is described for the determination of caffeine in coffee and tea.

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What this paper is about

Caffeine (1,3,7-trimethyl-xanthine) is the most important molecule of the alkaloids being present in green and roasted coffee beans (1-2%), tea leaves (5%) kola nut (3%), and other tropical plants. Dried green coffee beans have a weight of 300 mg to 330 mg. The content of caffeine is between 1 % (w/w) and 2,5 % (w/w of dry green coffee). The content of caffeine does not change during maturation of green coffee beans. The aim of this study was the comparative studies about caffeine content in roasted ground coffee and in China black tea. Isolation was done by liquid-liquid extraction using chloroform as an extracting solvent. A simple and rapid spectrophotometric method is described for the determination of caffeine in coffee and tea.

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Available abstract

Caffeine (1,3,7-trimethyl-xanthine) is the most important molecule of the alkaloids being present in green and roasted coffee beans (1-2%), tea leaves (5%) kola nut (3%), and other tropical plants. Dried green coffee beans have a weight of 300 mg to 330 mg. The content of caffeine is between 1 % (w/w) and 2,5 % (w/w of dry green coffee). The content of caffeine does not change during maturation of green coffee beans. The aim of this study was the comparative studies about caffeine content in roasted ground coffee and in China black tea. Isolation was done by liquid-liquid extraction using chloroform as an extracting solvent. A simple and rapid spectrophotometric method is described for the determination of caffeine in coffee and tea.

Key concepts: Caffeine, Chemistry, Food science, Green coffee, Nut, Green tea, Theobromine, Black tea

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Comparative studies about caffeine content in roasted ground coffee and in China black tea. — Research Paper | ScholarLens