Extraction and Characterization of Caffeine: A Biochemical Compound Contained In Some Locally Consumed Tea Leaves (Camellia Sinensis)

M.M. Yunus and Nulamuga B.
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M.M. Yunus: Department of Chemistry, Yobe State University KM 7 Gujba Road, P.M.B.1144 Damaturu, Nigeria
Nulamuga B.: Department of Chemistry, Yobe State University KM 7 Gujba Road, P.M.B.1144 Damaturu, Nigeria

International Journal of Research and Scientific Innovation, 2020, vol. 7, issue 1, 136-140

Abstract: This research work involved extraction and characterization of caffeine from a variety of tea leaves locally consumed, using liquid-liquid extraction method. The extraction process involved the following steps; the tea leaves were steeped/boiled at 75oc, followed by evaporation, decantation, filtration and recrystallization. The pure caffeine crystals yield from 30g of each of the four different tea leaves studied are: Chinese refined green tea 46mg, Mambila beverage tea type II 12mg, while Chinese green tea and Mambila beverage tea type I each has a value of 7mg. Literature studies indicates that, caffeine content of tea leaves differ with level of maturity and processing method employed on the tea leaves. The high caffeine content in CRGT makes it popular and most patronized by consumers. The methods applied for purity analysis on the caffeine crystals include; melting point determination and infrared spectroscopy (FTIR). The caffeine extracted boils at 237oc and the absorption bands generated from the sample caffeine is similar to those reported in literature.

Date: 2020
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