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Rice bran oil was extracted using five different solvents, namely acetone, SL‐M1 (75% acetone and 25% ethanol), SL‐M2 (50% acetone and 50% ethanol), SL‐M3 (25% acetone and 75% ethanol) and ethanol. The effect of the solvent type on the percentage recovery of the oil has been graphically represented and discussed when the temperature, contact time, solvent‐bran ratio, stirring and pH were fixed at 50C, 30 min, 5:1, 90 rpm and 7.1, respectively. The results indicated that the percentage recovery of rice bran oil was at the maximum when SL‐M2 (50% ethanol and 50% acetone) was used as solvent. Further, the parametric effects on the extraction process were also investigated and critically discussed. The quality of the extracted rice bran oil was determined using Fourier Transform Infrared Spectroscopy (FTIR) analysis, saponification and acid values. Practical Application A significant amount of rice bran (contains 13–18% oil) is being wasted from rice mills of an agricultural country like Pakistan. Further, rice bran oil is an important intermediate raw material for food and pharmaceutical industries. So, the present experimental studies composed of the recovery of the oil from rice bran through an efficient and cost‐effective method. For this purpose, pure ethanol, pure acetone and three compositionally different mixtures of ethanol and acetone were used as solvents for the extraction process. Parametric effects were also investigated on the extraction process to collect the data for the economic process design.

Pure caffeine was dissolved in four different solvents, i.e., distilled water, ethyl acetate, chloroform and dichloromethane; further, molar decadic absorption coefficient of each solvent was determined with the help of Beer-Lambert law. It was observed that dichloromethane was the best for decaffeination as compared with the other three solvents (i.e., distilled water, chloroform and ethyl acetate). Caffeine was extracted using dichloromethane from five famous tea brands, namely Alokozay, Lipton, Tapal, Tetley and PG TIPS. The amount of extracted caffeine was quantified by employing UV-vis spectrophotometric technique. The concentration of the caffeine in the tea solution was determined at different brewing time (2, 5, 10, 15, 20, 25 and 30 min) and temperature (90 and 30C). The caffeine contents in the commercial brands (i.e., Alokozay, Lipton, Tapal, Tetley and PG TIPS) were found in the range between 1 and 5%.