EXTRACTION OF CAFFEINE FROM TEA LEAVES
Abstract
Caffeine originates in a variety of sources such as coca seeds, coffee beans, tea leaves. Its content in tea is predictable by methods like spectroscopy, thin layer chromatography, liquid extraction. This study focuses on the extraction and analysis of caffeine from green tea, black tea and coffee samples, using liquid-liquid extraction. The aim was to determine caffeine concentrations, optimize extraction processes using dichloromethane as solvent and sodium carbonate as base, and compare the efficiency of different methods. The extracted caffeine was analyzed for purity using recrystallization and iodometric back titration. The results revealed that coffee contains much more caffeine than green and black teas, with a 10 g sample generating 40 mg of crude caffeine. It is the presences of caffeine in tea that keeps us attentive and energetic and facilitates us to work powerfully when consumed in proper amounts. This aromatic complex, on the one hand, can help fight in opposition to diseases like cancer while on the other hand can trouble one's health by increasing heart rate and blood pressure and causing mental ailments like depression and anxiety when addicted in a small amount. The study contributes to understanding caffeine extraction's efficiency and cost-effectiveness for potential applications in food and pharmaceutical industries.
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