An Overview of Techniques for Extracting Caffeine from Coffee for Quantification

Kasahun Wale; Bealu Girma

doi:doi:10.11648/j.ajcbe.20230702.11

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An Overview of Techniques for Extracting Caffeine from Coffee for Quantification

Kasahun Wale, Bealu Girma

Published in American Journal of Chemical and Biochemical Engineering (Volume 7, Issue 2)

Received: 27 June 2023 Accepted: 17 July 2023 Published: 31 July 2023

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Abstract

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.

Published in	American Journal of Chemical and Biochemical Engineering (Volume 7, Issue 2)
DOI	10.11648/j.ajcbe.20230702.11
Page(s)	15-19
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Coffee, Caffeine, Extraction, HPLC, Quantification

References

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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

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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

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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

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@article{10.11648/j.ajcbe.20230702.11,
  author = {Kasahun Wale and Bealu Girma},
  title = {An Overview of Techniques for Extracting Caffeine from Coffee for Quantification},
  journal = {American Journal of Chemical and Biochemical Engineering},
  volume = {7},
  number = {2},
  pages = {15-19},
  doi = {10.11648/j.ajcbe.20230702.11},
  url = {https://doi.org/10.11648/j.ajcbe.20230702.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ajcbe.20230702.11},
  abstract = {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.},
 year = {2023}
}

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TY - JOUR
T1 - An Overview of Techniques for Extracting Caffeine from Coffee for Quantification
AU - Kasahun Wale
AU - Bealu Girma
Y1 - 2023/07/31
PY - 2023
N1 - https://doi.org/10.11648/j.ajcbe.20230702.11
DO - 10.11648/j.ajcbe.20230702.11
T2 - American Journal of Chemical and Biochemical Engineering
JF - American Journal of Chemical and Biochemical Engineering
JO - American Journal of Chemical and Biochemical Engineering
SP - 15
EP - 19
PB - Science Publishing Group
SN - 2639-9989
UR - https://doi.org/10.11648/j.ajcbe.20230702.11
AB - 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.
VL - 7
IS - 2
ER -

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Author Information

Kasahun Wale

Ethiopian Institute of Agricultural Research, Jimma Agricultural Research Center, Jimma, Ethiopia
Bealu Girma

Ethiopian Institute of Agricultural Research, Jimma Agricultural Research Center, Jimma, Ethiopia

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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

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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

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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

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@article{10.11648/j.ajcbe.20230702.11,
  author = {Kasahun Wale and Bealu Girma},
  title = {An Overview of Techniques for Extracting Caffeine from Coffee for Quantification},
  journal = {American Journal of Chemical and Biochemical Engineering},
  volume = {7},
  number = {2},
  pages = {15-19},
  doi = {10.11648/j.ajcbe.20230702.11},
  url = {https://doi.org/10.11648/j.ajcbe.20230702.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ajcbe.20230702.11},
  abstract = {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.},
 year = {2023}
}

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