Extraction of Caffeine from Thea Sinensis
Extraction of Caffeine from Thea sinensis
Abstract
Extraction of Caffeine from Thea sinensis main objective is to isolate, purify characterized caffeine from tea leaves. Sublimation technique was used to get the % yield which is 0.07%. The melting point of the standard caffeine with the sublimate is 229°C.
Introduction
The active ingredient that makes tea and coffee valuable to humans is caffeine. Caffeine is an alkaloid; a class of naturally occurring compounds containing nitrogen and having the properties of an organic amine base.
Caffeine is a naturally occurring alkaloid found in over 60 plant species. Caffeine belongs to a family of naturally occurring compounds known as xanthines. The xanthines, which come from plants, are possibly the oldest known stimulants. Caffeine is the most powerful xanthine in its ability to increase alertness, put off sleep and to increase ones capacity for thinking.
Caffeine is a vasodilator (relaxes the blood vessels) as well as a diuretic (increases urination). Caffeine does not exist alone in tealeaves; the leaves are mainly cellulose, pigments and chlorophylls, and tannins. Tannins are phenolic compounds of high molecular weight that have certain properties in common.
Some of the better-known plant sources are coffee and cocoa beans, tealeaves, and kola nuts. While coffee and tea are both popular products containing caffeine, the amounts vary widely in a single serving. To further confuse the matter, coffee beans contain less caffeine than tea leaves when measured dry. However, a serving of coffee contains roughly twice the caffeine of tea. Much of the flavor of coffee and tea comes from tannins and other flavoring agents.
Caffeine has a slightly bitter flavor. As a result, decaffeinating coffee beans and tea leaves will leave the flavor slightly changed even if no other compounds are lost.
Beverage Caffeine (mg)/cup Coffee 80 – 125; Coffee, decaffeinated 2 - 4;Tea 30 – 75;
Abstract
Extraction of Caffeine from Thea sinensis main objective is to isolate, purify characterized caffeine from tea leaves. Sublimation technique was used to get the % yield which is 0.07%. The melting point of the standard caffeine with the sublimate is 229°C.
Introduction
The active ingredient that makes tea and coffee valuable to humans is caffeine. Caffeine is an alkaloid; a class of naturally occurring compounds containing nitrogen and having the properties of an organic amine base.
Caffeine is a naturally occurring alkaloid found in over 60 plant species. Caffeine belongs to a family of naturally occurring compounds known as xanthines. The xanthines, which come from plants, are possibly the oldest known stimulants. Caffeine is the most powerful xanthine in its ability to increase alertness, put off sleep and to increase ones capacity for thinking.
Caffeine is a vasodilator (relaxes the blood vessels) as well as a diuretic (increases urination). Caffeine does not exist alone in tealeaves; the leaves are mainly cellulose, pigments and chlorophylls, and tannins. Tannins are phenolic compounds of high molecular weight that have certain properties in common.
Some of the better-known plant sources are coffee and cocoa beans, tealeaves, and kola nuts. While coffee and tea are both popular products containing caffeine, the amounts vary widely in a single serving. To further confuse the matter, coffee beans contain less caffeine than tea leaves when measured dry. However, a serving of coffee contains roughly twice the caffeine of tea. Much of the flavor of coffee and tea comes from tannins and other flavoring agents.
Caffeine has a slightly bitter flavor. As a result, decaffeinating coffee beans and tea leaves will leave the flavor slightly changed even if no other compounds are lost.
Beverage Caffeine (mg)/cup Coffee 80 – 125; Coffee, decaffeinated 2 - 4;Tea 30 – 75;
References: [1] (n.d.). Retrieved July 13, 2011, from http://spot.pcc.edu/~chandy/241/CaffeineExtractionCH2CCl2.pdf [2] (n.d.). Retrieved July 13, 2011, from http://en.wikipedia.org/wiki/Caffeine [3]Murray, S. D., & Hansen, P. J. (1995). The Extraction of Caffeine from Tea. Journal of Chemical Education , 851-852.