A simple method for determination of caffeine content in tea samples

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Journal name: Ancient Science of Life
Original article title: A simple method for determination of caffeine content in tea samples
The ANSCI is a peer-reviewed, open-access journal focused on Ayurveda and traditional medicines. It publishes original research, reviews, and literary studies linking traditional knowledge with modern science, covering disciplines like botany, ethnomedicine, pharmacology, and clinical research.
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Original source:

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Author:

Sama Venkatesh, M.M. Swamy, Y.S.R. Reddy, B. Suresh, M. Sethuraman


Ancient Science of Life:

(A quarterly multi-disciplinary scientific research journal in Ayurveda)

Full text available for: A simple method for determination of caffeine content in tea samples

Year: 1994

Copyright (license): CC BY-NC-SA


Download the PDF file of the original publication


Summary of article contents:

Introduction

The study presents a modified colorimetric procedure for estimating caffeine content in various tea samples, both commercial and locally available in the Nilgiris region of India. Caffeine, a significant plant alkaloid, is found in notable amounts in tea, coffee, cocoa, and kola nuts. Its role as a central nervous system stimulant and its association with various health conditions make the determination of its content in tea important. The research aims to establish a straightforward method for directly assessing caffeine concentration, addressing the existing gap in accessible analytical techniques in the literature.

Variability in Caffeine Content

One crucial finding of the study is the observed variability in caffeine content across different tea samples. The authors analyzed twelve different tea types, half from commercial brands and half from local sources, revealing significant discrepancies in caffeine levels. For instance, commercial brands like Taj Mahal and Lipton Tiger exhibited higher caffeine concentrations, while some local teas had markedly lower values, attributed to factors such as tea variety, geographic conditions, and leaf age. Such variability underscores the influence of multiple agro-climatic factors on caffeine levels in tea, aligning with previous research findings on this subject.

Conclusion

This research not only provides a simple method for caffeine estimation in tea but also highlights the substantial variability in caffeine content among different tea brands. The findings emphasize the importance of understanding how environmental and agricultural factors can influence the chemical composition of tea. By aiding in the direct assessment of caffeine, this work contributes valuable information for consumers and researchers alike, paving the way for a more informed appreciation of the qualities and health implications of different tea varieties.

FAQ section (important questions/answers):

What is the primary objective of the study on caffeine content?

The study aims to develop a simple and modified colorimetric procedure for estimating caffeine content in various commercial and locally available tea samples.

How was caffeine extracted from the tea samples in the study?

Caffeine was extracted using chloroform through gentle warming of 3 gm tea powder, followed by chromatography on silica gel and further processing to obtain crystals for analysis.

What factors influence the variability in caffeine content of teas?

Variability in caffeine content can be attributed to factors such as tea variety, location, time of plucking, leaf age, particle size, and other agro-climatic conditions.

What were the absorbance results for different tea brands?

The absorbance values at 440 nm varied among commercial tea brands, indicating a range of caffeine content from 10.0 mg to 42.5 mg per 3 gm of tea.

Glossary definitions and references:

Scientific and Ayurvedic Glossary list for “A simple method for determination of caffeine content in tea samples”. This list explains important keywords that occur in this article and links it to the glossary for a better understanding of that concept in the context of Ayurveda and other topics.

1) Water:
Water is a crucial solvent in biological and chemical processes. In the context of this study, it is used to dissolve caffeine from tea samples during extraction and subsequent analysis. The ability of water to interact with various substances makes it vital for extraction techniques employed in determining the chemical composition of teas.

2) Discussion:
The discussion section of a research paper elaborates on the findings, placing them in context within existing knowledge. It allows authors to interpret their results, explore implications, and propose future research avenues. In this study, discussion of caffeine variability emphasizes the significance of various factors affecting tea's chemical content.

3) Substance:
Substances are matter with specific properties. In this study, caffeine is the primary substance of interest. Understanding its characterization, extraction, and quantification allows researchers to connect caffeine levels in tea to potential health effects. Substances are fundamental in scientific inquiry as they help in identifying components of interest in any research.

4) Plucking:
Plucking refers to the harvesting process of tea leaves, a critical step influencing caffeine concentration. The timing and method of plucking can impact leaf maturity, nutrient content, and ultimately caffeine levels in tea. Factors related to plucking processes are essential to comprehending variable caffeine contents among different tea brands.

5) Science (Scientific):
Science is a systematic enterprise that builds and organizes knowledge. In this case, the scientific methodology informs the caffeine determination process, ensuring reliable and reproducible results. The study contributes to the broader understanding of caffeine's role in health and nutrition, illustrating the importance of scientific investigation in food-related research.

6) Glass:
Glass is referenced within the context of filtration and analytical procedures. Glassware, such as sintered funnels, is used to ensure precision in laboratory experiments and facilitate safe handling of chemicals. The properties of glass, including chemical resistance and clarity, are crucial for accurate measurements in scientific studies like this one.

7) Tiger:
Tiger in this study refers to a specific brand of tea. The mention of different tea brands highlights the commercial aspect of caffeine content variation. The brand's unique combination of factors influences the resulting caffeine levels, emphasizing the need for comparative analysis within the context of consumer products and health awareness.

8) Blood:
Blood is significant in this study as caffeine affects the central nervous system (CNS) and circulatory functions. Understanding how caffeine interacts with physiological systems, especially the vascular system, can provide insights into its health implications. The connection between caffeine consumption and blood-related conditions underlines the importance of caffeine in nutritional science.

9) Kola:
Kola refers to kola nuts, another source of caffeine. Its mention alongside tea establishes a broader context for caffeine consumption. Kola nuts are known for their stimulating properties, similar to tea and coffee. This highlights the diverse sources of caffeine and relevance to dietary choices and pharmacology relating to caffeine.

10) Sama (Śama, Sāmā, Sāma, Shama, Samā):
Sama refers to an author of the study. The authors' expertise and credibility are vital for the study's acceptance in the scientific community. Their contribution to the research builds on existing literature and enhances understanding of caffeine analysis, thus reinforcing the collaborative nature of scientific progress and knowledge dissemination.

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