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Effect of Infusion Time and Temperature on Decaffeination of Tea Using Liquid–Liquid Extraction Technique
Author(s) -
Sharif Rabia,
Ahmad Syed Waqas,
Anjum Hirra,
Ramzan Naveed,
Malik Shahid Raza
Publication year - 2014
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/jfpe.12058
Subject(s) - caffeine , dichloromethane , chemistry , distilled water , chloroform , chromatography , extraction (chemistry) , solvent , ethyl acetate , aqueous solution , organic chemistry , medicine , endocrinology
Pure caffeine was dissolved in four different solvents, i.e., distilled water, ethyl acetate, chloroform and dichloromethane; further, molar decadic absorption coefficient of each solvent was determined with the help of B eer– L ambert law. It was observed that dichloromethane was the best for decaffeination as compared with the other three solvents (i.e., distilled water, chloroform and ethyl acetate). Caffeine was extracted using dichloromethane from five famous tea brands, namely A lokozay, L ipton, T apal, T etley and PG TIPS . The amount of extracted caffeine was quantified by employing UV ‐vis spectrophotometric technique. The concentration of the caffeine in the tea solution was determined at different brewing time (2, 5, 10, 15, 20, 25 and 30 min) and temperature (90 and 30C). The caffeine contents in the commercial brands (i.e., A lokozay, L ipton, T apal, T etley and PG TIPS ) were found in the range between 1 and 5%. Practical Applications Caffeine becomes an important issue because of its utilization in pharmaceuticals. It is also an eminent fact that excessive amount of caffeine can be dangerous to human health. In addition, tea is one of the main sources of caffeine for human body. So, the present experimental studies are mainly focused to quantify and reduce the caffeine contents using a cost‐effective, accurate and precise way. For this purpose, an analytical technique, i.e., UV ‐vis spectrophotometry, used to determine the caffeine contents and solvent extraction process was employed to extract the caffeine from its tea aqueous solution.