American Journal of Chemical and Biochemical Engineering

Archive

Submit a Manuscript

Publishing with us to make your research visible to the widest possible audience.

Propose a Special Issue

Building a community of authors and readers to discuss the latest research and develop new ideas.

An Overview of Techniques for Extracting Caffeine from Coffee for Quantification

Coffee is one of the most important agricultural commodities. Of the coffee alkaloids, caffeine is the most common component. Caffeine in coffee affects the central nervous system, heart muscle, respiratory system, and stomach secretion, impacting health and defining the quality of the beverage. However, excessive caffeine consumption has health hazards such as worsening heart disease and raising blood pressure. Thus, the level of Caffeine in coffee determines its quality. The objective of this paper is to compare different extraction methods for caffeine. Several traditional (e g., conventional heat reflux extraction, fusion) and modern (e g., soxhlet extraction, Microwave Assisted extraction, MAE) methods have been optimized & reported to extract Caffeine from coffee before chromatographic and spectroscopic analysis. Conventional Extraction methods are time-consuming, offer lower recovery yields, and use more solvent, whereas modern Extraction methods are faster, more efficient, and give the maximum recovery yield. Microwave Assisted Extraction (MAE) has better Caffeine Extraction efficiency with similar time, and it uses less solvent. But it uses a power supply, in addition to time, temperature, and solvent, whereas with Conventional heat reflux extraction, there is no need for a power supply. On the other hand, water Extraction is better for being economically and environmentally friendly (non-toxic and easily available) as well as greater dielectric constant and polarity than alcohol. For Caffeine quantification, hyphenated methods such as HPLC and electro-analytical methods are preferable. Modern extraction methods are better for their efficiency, time, and volume of solvent required, while modern quantification methods are better for their accuracy and precision.

Coffee, Caffeine, Extraction, HPLC, Quantification

APA Style

Kasahun Wale, Bealu Girma. (2023). An Overview of Techniques for Extracting Caffeine from Coffee for Quantification. American Journal of Chemical and Biochemical Engineering, 7(2), 15-19. https://doi.org/10.11648/j.ajcbe.20230702.11

ACS Style

Kasahun Wale; Bealu Girma. An Overview of Techniques for Extracting Caffeine from Coffee for Quantification. Am. J. Chem. Biochem. Eng. 2023, 7(2), 15-19. doi: 10.11648/j.ajcbe.20230702.11

AMA Style

Kasahun Wale, Bealu Girma. An Overview of Techniques for Extracting Caffeine from Coffee for Quantification. Am J Chem Biochem Eng. 2023;7(2):15-19. doi: 10.11648/j.ajcbe.20230702.11

Copyright © 2023 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

1. Affonso, R. C. L., Voytena, A. P. L., Fanan, S., Pitz, H., Coelho, D. S., Horstmann, A. L., Pereira, A., Uarrota, V. G., Hillmann, M. C., Varela, L. A. C., Ribeiro-Do-Valle, R. M., & Maraschin, M. (2016). Phytochemical Composition, Antioxidant Activity, and the Effect of the Aqueous Extract of Coffee (Coffea arabica L.) Bean Residual Press Cake on the Skin Wound Healing. Oxidative Medicine and Cellular Longevity, 2016. https://doi.org/10.1155/2016/1923754
2. Amamo, A. A. (2014). Coffee Production and Marketing in Ethiopia. European Journal of Business and Management, 6 (37), 109–122. www.iiste.org
3. Annual Review Anuario Rétrospec Ɵ ve Retrospec Ɵ va. (2012).
4. Bhupathiraju, S. N., Pan, A., Malik, V. S., Manson, J. A. E., Willett, W. C., Van Dam, R. M., & Hu, F. B. (2013). Caffeinated and Caffeine-free beverages and risk of type 2 diabetes. American Journal of Clinical Nutrition, 97 (1), 155–166. https://doi.org/10.3945/ajcn.112.048603.
5. Bewketu Mehari, Mesfin Redi-Abshiro, Bhagwan Singh Chandravanshi, Minaleshewa Atlabachew, Sandra Combrinck, Rob McCrindle. (2016), Simultaneous Determination of Alkaloids in Green Coffee Beans from Ethiopia: Chemometric Evaluation of Geographical Origin. Food Anal Methods DOI 10.1007/s12161-015-0340-2.
6. Bota, S., Mariana, G., Corina, M., Caraban, A., & Streat, U. (2015). Method for quantitative determination Caffeine from coffee. XIV, 39–44.
7. Cano-Marquina, A., Tarín, J. J., & Cano, A. (2013). The impact of coffee on health. Maturitas, 75 (1), 7–21. https://doi.org/10.1016/j.maturitas.2013.02.002
8. Casal, S., Oliveira, M. B. P. P., Alves, M. R., & Ferreira, M. A. (2000). Discriminate analysis of roasted coffee varieties for trigonelline, nicotinic acid, and Caffeine content. Journal of Agricultural and Food Chemistry, 48 (8), 3420–3424. https://doi.org/10.1021/jf990702b
9. Dos Santos, É. J., & De Oliveira, E. (2001). Determination of mineral nutrients and toxic elements in Brazilian soluble coffee by ICP-AES. Journal of Food Composition and Analysis, 14 (5), 523–531. https://doi.org/10.1006/jfca.2001.1012.
10. Ephrem G. Demissie, Girma W. Woyessa, Arayaselassie Abebe (2001). UV/Vis Spectrometer Determination of Caffeine in Green Coffee Beans from Hararghe, Ethiopia, Using Beer-Lambert’s Law And Integrated Absorption Coefficient Techniques. Scientific Study & Research Chemistry & Chemical Engineering, Biotechnology, Food Industry.
11. Jeszka-Skowron, M., Zgoła-Grześkowiak, A., & Grześkowiak, T. (2015). Analytical methods applied for the characterization and the determination of bioactive compounds in coffee. European Food Research and Technology, 240 (1), 19–31. https://doi.org/10.1007/s00217-014-2356-z
12. Kasiramar, G. (2019). Significant Role Of Soxhlet Extraction Process In Phytochemical Mintage Journal Of Pharmaceutical & Medical Sciences Significant Role Of Soxhlet Extraction Process In Phytochemical. April, 42–47.
13. Kufa, T., Ayano, A., Yilma, A., Kumela, T., & Tefera, W. (2011). The contribution of coffee research for coffee seed development in Ethiopia. 1 (1), 9–16.
14. Lo Coco, F., Lanuzza, F., Micali, G., & Cappellano, G. (2007). Determination of theobromine, theophylline, and caffeine in by-products of cupuacu and cacao seeds by high-performance liquid chromatography. Journal of Chromatographic Science, 45 (5), 273–275. https://doi.org/10.1093/chromsci/45.5.273.
15. Meareg Amare and Senait Aklog. (2017). Electrochemical Determination of Caffeine Content in Ethiopian Coffee Samples Using Lignin Modified Glassy Carbon Electrode. Hindawi Journal of Analytical Methods in Chemistry Volume 2017, Article ID 3979068, 8 pages https://doi.org/10.1155/2017/3979068.
16. Mengistu, M. W., Workie, M. A., & Mohammed, A. S. (2020). Biochemical compounds of Arabica coffee (Coffea arabica L.) varieties grown in northwestern highlands of Ethiopia. Cogent Food and Agriculture, 6 (1). https://doi.org/10.1080/23311932.2020.1741319
17. Rao, L. J. M. (2012). Microwave-assisted extraction of chlorogenic acids from green coffee beans. January. https://doi.org/10.1016/j.foodchem.2011.06.057
18. Shinde, R. R. (2017). Extraction of Caffeine from Coffee and preparation of Anacin drug. International Journal of Engineering Research and Technology, 2017, 10 (1), 236, 239.
19. Tewabe Gebeyehu, B. (2015). Determination of Caffeine Content and Antioxidant Activity of Coffee. American Journal of Applied Chemistry, 3 (2), 69. https://doi.org/10.11648/j.ajac.20150302.16.
20. Weldegebreal, B., Redi-Abshiro, M., & Chandravanshi, B. S. (2017). Development of new analytical methods for the determination of Caffeine content in aqueous solution of green coffee beans. Chemistry Central Journal, 11 (1), 1–9. https://doi.org/10.1186/s13065-017-0356-3