Studies and Research on Caffeine Content of Various Products

Maria Poroch-Serițan, Cristina Beatrice Michitiuc, Mihaela Jarcău

Abstract


Caffeine is a pharmacologically active component of many foods, beverages, dietary supplements, and drugs. Coffee and tea are among the best-known beverages in the world. Most people on a global scale consume coffee daily because of their caffeine-rich content. In addition to the benefits it exerts on the human body, it also has some negative aspects: some medical conditions require a restricted caffeine diet, some drugs cannot perform their pharmacological action in the presence of caffeine, it producing addiction. To overcome these aspects, people can replace normal coffee with decaffeinated coffee or black tea. The present study has as main objective the study of the caffeine content of different brands of coffee and black tea on the Romanian market. For the study, analyzes were made on different traditional brands and the data obtained were then compared with those obtained for decaffeinated coffee and black tea. It was found that the highest content of coffee was P1 (0.89%), followed by sample P2 (0.46%) and sample P3 (0.22%). For decaffeinated coffee, the smallest quantity is found in sample P5 (0.01%), P4 having a higher content (0.21%). It can be said that black tea is a good substitute for coffee because the caffeine's found values are closer to those present in classic coffee, having a percentage of 0.18%.


Keywords


caffeine, UV/ Vis spectrophotometric method, coffee, tea

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