International Journal of Research and Scientific Innovation (IJRSI) | Volume VII, Issue I, January 2020 | ISSN 2321–2705

Extraction and Characterization of Caffeine: A Biochemical Compound Contained In Some Locally Consumed Tea Leaves (Camellia Sinensis)

Yunus, M.M.^*, Nulamuga B.
Department of Chemistry, Yobe State University KM 7 Gujba Road, P.M.B.1144 Damaturu, Nigeria
*Corresponding Author

Abstract: – This research work involved extraction and characterization of caffeine from a variety of tea leaves locally consumed, using liquid-liquid extraction method. The extraction process involved the following steps; the tea leaves were steeped/boiled at 75oc, followed by evaporation, decantation, filtration and recrystallization. The pure caffeine crystals yield from 30g of each of the four different tea leaves studied are: Chinese refined green tea 46mg, Mambila beverage tea type II 12mg, while Chinese green tea and Mambila beverage tea type I each has a value of 7mg. Literature studies indicates that, caffeine content of tea leaves differ with level of maturity and processing method employed on the tea leaves. The high caffeine content in CRGT makes it popular and most patronized by consumers. The methods applied for purity analysis on the caffeine crystals include; melting point determination and infrared spectroscopy (FTIR). The caffeine extracted boils at 237oc and the absorption bands generated from the sample caffeine is similar to those reported in literature.

Keywords: caffeine intake, psychological effects, refine green tea, diuresis, and infrared spectrophotometer

I. INTRODUCTION

Caffeine is an alkaloid found naturally in tea and coffee plants which acts as a stimulant of the central nervous system in humans, having the effect of temporarily warding off drowsiness and restoring alertness (Roberts and Barone, 1996). Other sources of caffeine include, cocoa beans, kola nuts, guarana berries, yerba mate and yaupan holly. Indeed it is found naturally in leaves seeds or fruits of many plant species. Caffeine’s popularity as a natural stimulant is unparalleled. An estimated 80% of the world’s population enjoys a caffeinated product daily. The caffeine content in a beverage varies depending on the ingredients and how the drink is prepared (Mumin et al., 2006). Major regulatory bodies such as U.S. Department of Agriculture (USDA) and European Food Safety Authority (EFSA) define a safe caffeine intake as up to 300-400 mg per day for a healthy adult with no medical issues (Richling et al., 2014). Due to its stimulating effects, it has been known to enhance alertness and focus, improved athletic performance, elevated mood and increased metabolism (Islam et al., 2002; Thomas, 2008, Kevin, 2010 and Drug bank, 2013).