Extraction and Determination of Caffeine Concentrations in Coffee, Tea and Chocolate  Milk Available in Saudi Markets

Talab, Sarra

doi:10.9734/ajocs/2019/v6i118986

Cited by 1 publication

(4 citation statements)

References 8 publications

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“…The quantitative amount of caffeine in samples (ppm) was then determined using the standard curve. 18 , 21…”

Section: Methodsmentioning

confidence: 99%

“…The extract was dried with 1 g of anhydrous magnesium sulfate as a dehydrating agent, added to remove any trace water molecules, and the resulting extract was filtered. 18 …”

Section: Methodsmentioning

confidence: 99%

“…The extract was dried with 1 g of anhydrous magnesium sulfate as a dehydrating agent, added to remove any trace water molecules, and the resulting extract was filtered. 18 Then, 5 mL of the filtrate was pipetted into clean 50 mL volumetric flasks and made up to the mark with distilled water or dichloromethane. The standards and the samples were run using UV-Vis spectroscopic techniques.…”

Section: Liquid-liquid Extractionmentioning

confidence: 99%

“…Thus, the extraction of caffeine from different parts of the coffee fruit has been investigated in several studies using different solvents, including one-step extraction with a solvent system, such as water, methanol, ethanol, acetone, ethyl acetate, chloroform, or dichloromethane. [16][17][18] The most common analytical techniques used to analyze and quantify the caffeine level in coffee are ultravioletvisible (UV-Vis) spectroscopy, 5,19,20 high-performance liquid chromatography, 21 ultra-high-performance liquid chromatography coupled to high-resolution Orbitrap mass spectrometry, 22,23 and Fourier-transform infrared. 17 Most research activities have been focused on chromatographic methods; however, the UV-Vis spectroscopic method is preferred because of its rapidity, ease of use, low cost, high accuracy, and reproducibility in the determination of the caffeine content in coffee samples.…”

Section: Introductionmentioning

confidence: 99%

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Determination of Caffeine and Hydrogen Peroxide Antioxidant Activity of Raw and Roasted Coffee Beans Around Habru Woreda, Ethiopia Using UV-Vis Spectroscopy

Muhammed¹,

Seid²,

Habte³

2021

CPAA

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Background: Coffee is a well-known beverage that is widely used around the world. Despite the wide use of coffee in Ethiopia, there is a lack of extensive studies addressing the issues related to the caffeine content and hydrogen peroxide antioxidant activity of varieties of coffee types, particularly in Habru woreda, Ethiopia. Objective: This study aimed to determine the caffeine content and hydrogen peroxide antioxidant activity of raw and roasted coffee beans collected directly from Habru woreda, North Wollo zone of Ethiopia. Methods: The study was conducted in Bohoro, Girana, and Wurgisa kebeles of Habru woreda, Ethiopia, by collecting 500 g of green beans of Arabica coffee without considering their variety. Then, the collected beans were divided into raw and roasted coffee to perform aqueous and dichloromethane extraction of their caffeine content and hydrogen peroxide antioxidant activity using UV-Vis spectrophotometry. Results: The amounts of caffeine in aqueous and dichloromethane extraction were in the range of 124.01−191.27 ppm and 145.15−200.09 ppm in raw and roasted coffees, respectively. Using the IC 50 value, the hydrogen peroxide scavenging activity of the aqueous phase coffee bean extracts in Bohoro raw, Bohoro roasted, Wurgisa raw, Wurgisa roasted, Girana raw, and Girana roasted coffee were 32.17 ppm, 11.69 ppm, 26.14 ppm, 3.12 ppm, 24.83 ppm, and 11.06 ppm, respectively, while that of ascorbic acid was 6.91 ppm. Conclusion:The study showed that the highest amount of caffeine in both aqueous and dichloromethane solvent extraction was found in Bohoro's raw and roasted coffee beans. Also, the amounts of caffeine in all coffee bean samples were safe and the antioxidant activity was excellent. In most of the samples, significant variations in the concentration of caffeine in raw and roasted coffee bean samples were observed in the two extraction solvents.

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“…The quantitative amount of caffeine in samples (ppm) was then determined using the standard curve. 18 , 21…”

Section: Methodsmentioning

confidence: 99%

“…The extract was dried with 1 g of anhydrous magnesium sulfate as a dehydrating agent, added to remove any trace water molecules, and the resulting extract was filtered. 18 …”

Section: Methodsmentioning

confidence: 99%

Section: Liquid-liquid Extractionmentioning

confidence: 99%