Determination of Caffeine in Tea Samples

The experiment of extraction of caffeine from tea is very professional which is time consuming and the extractor is used is poisonous; Caffeine is bitter, white crystalline xanthine alkaloid and stimulant drug. It is found in varying quantities in the seeds, leaves and fruits of some plants, where it is acts as natural pesticides that paralyses and kills certain insects feeding on the plants. Tea is the most commonly and widely used soft beverages in household. It acts as stimulant for central nervous system and skeleton muscles. The amount of caffeine in tea lovers varies from sample to sample. Caffeine is responsible for the taste and flavour of tea, but pure caffeine has been found to be a tasteless substance. This experiment was conducted to estimate the total amount of caffeine used in tea leaves of black tea, red tea and green tea. For example, some people boast their ability to drink several cups of coffee in evening and yet sleep like a long, on the other hand there are people who are so sensitive to caffeine that even a single cup of coffee will cause a response boarding on the toxic. The xanthenes beverages also create a medical problem. They are dietary of a stimulant of the CNS. Often the physicians face the question whether to deny caffeine containing beverages to patients or not. In fact children are more susceptible than adults to excitation by xanthenes. For this reason, tea and coffee should be excluded from their diet. Even cocoa is of Determination of Caffeine in Tea Samples Ankit Bahuguna (XII-A) doubtful value. It has a high tannin content may be as high as 50 mg per cup. After all our main stress is on the presence of caffeine in xanthenes beverages and so in this project we will study and observe the quantity of caffeine varying in different samples of tea leaves.

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Extraction is the physical process by which a compound (or mixture of compounds) is transferred from one phase to another. An extraction is taking place each time coffee or tea is made. Water-soluble components in the tealeaves or coffee beans are being transferred from a solid phase, the leaves or beans, into a liquid phase, the hot water. This is an example of solid-liquid extraction. In this experiment, students will use an organic solvent to extract the organic components, namely caffeine, from tea. This process, known as liquid-liquid extraction, is a basic operation that should be mastered in the organic chemistry laboratory. This allows the isolation of single components from a mixture. The physical process that rules liquid-liquid extraction is known as solvent-solvent partitioning, or the distribution of solutes between a pair of solvents. Scheme 1. Overview of caffeine extraction. Organic solvents such as diethyl ether, toluene, and methylene chloride (dichloromethane, DCM) have a very limited solubility in water. These solvents are immiscible with water. For example, if toluene is mixed with water, a two-layer system is obtained. The upper layer contains the less-dense solvent, which in this case is toluene (d 0.867 g/mL) and the lower layer contains the denser solvent, being water in this case. The toluene layer along with its components is called the organic phase and the water layer along with its components is called the aqueous phase. Suppose solute A is added to a mixture of water and toluene. The system is shaken and attains equilibrium. Solute A will be present in both layers, but larger amounts of it will be in the solvent for which it has a higher affinity. The distribution between both solvents is dictated by the partition coefficient, K of A between the two solvents. The partition coefficient is the equilibrium constant for the distribution of a solute between two immiscible layers (eq. 1 and 2). If A has a greater solubility in toluene, then K T/W > 1. The higher the value of K T/W , the greater yield there will be for the liquid-liquid extraction.

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