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HPLC determination of caffeine in tea, chocolate products and carbonated beverages
Author(s) -
De Camargo Mônica C Rojo,
Toledo Maria Cecília F
Publication year - 1999
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/(sici)1097-0010(199910)79:13<1861::aid-jsfa448>3.0.co;2-y
Subject(s) - caffeine , chemistry , food science , black tea , high performance liquid chromatography , soft drink , milk chocolate , chromatography , biology , endocrinology
Different brands of mate and black tea, chocolate products and carbonated beverages available on the Brazilian market were analysed for caffeine by high‐performance liquid chromatography with a UV‐vis detector at 254 nm. The column was a reverse phase C18 and the mobile phase consisted of methanol–water (30:70, v/v), acetonitrile–water (10:90, v/v) and methanol–water (25:75, v/v) for tea, chocolate products and soft drinks respectively. Caffeine content ranged from 1.05 to 15.83 mg per cup in mate tea, from 32.21 to 36.23 mg per cup in black tea, from 0.14 to 0.95 mg g −1 in chocolate products from 2.73 to 7.49 mg per can in guaraná‐type soft drinks and from 19.81 to 45.89 mg per can in cola soft drinks. These data indicate that the levels of caffeine in Brazilian teas, chocolates and soft drinks are within the ranges reported for similar products in other countries. © 1999 Society of Chemical Industry