Isolation and characterization of caffeine from waste tea

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Journal name: World Journal of Pharmaceutical Research
Original article title: Isolation and characterization of caffeine from waste tea
The WJPR includes peer-reviewed publications such as scientific research papers, reports, review articles, company news, thesis reports and case studies in areas of Biology, Pharmaceutical industries and Chemical technology while incorporating ancient fields of knowledge such combining Ayurveda with scientific data.
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Original source:

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Author:

P. A. Bansode, S. M Khandagale, H. S. Salunkhe, R.C.Swami, A .S. Chavan, S. V. Kharat


World Journal of Pharmaceutical Research:

(An ISO 9001:2015 Certified International Journal)

Full text available for: Isolation and characterization of caffeine from waste tea

Source type: An International Peer Reviewed Journal for Pharmaceutical and Medical and Scientific Research


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Summary of article contents:

Introduction

Caffeine is a naturally occurring xanthine derivative found predominantly in coffee beans and tea leaves, and is recognized for its stimulating effects on the central nervous system (CNS). Throughout history, caffeine-containing products have been acclaimed for their taste, aroma, and pharmacological properties, making them highly popular globally. Despite its widespread consumption and numerous applications, such as in agriculture, military, and medicine, caffeine continues to be surrounded by controversies regarding health risks associated with its intake. The present study aims to isolate caffeine from waste tea and characterize it through various spectroscopic methods.

Isolation Methodology

The isolation of caffeine from waste tea was accomplished through a series of methodical steps. Waste tea, collected from local restaurants, was dried, powdered, and treated with distilled water. The mixture underwent digestion and was subsequently filtered. Basic lead acetate was added to precipitate proteins and tannins from the filtrate. Following multiple filtration steps to remove lead, the solution was concentrated and decolorized. Chloroform was utilized to extract caffeine, which was then recrystallized from ethyl alcohol. This systematic approach demonstrates an efficient method for extracting caffeine from a common waste product.

Spectroscopic Characterization

The characterization of the isolated caffeine was executed using Ultraviolet-Visible (UV-Vis) spectroscopy and Fourier Transform Infrared (FTIR) spectroscopy. The UV-Vis spectra revealed that the maximum absorption wavelength (λmax) for the test sample closely resembled that of standard caffeine, indicating the successful isolation of caffeine from the waste tea. Similarly, the FTIR analysis showed that the vibrational frequencies for various functional groups of the isolated compound matched those of the standard caffeine, confirming its identity. These techniques provided reliable evidence for the presence and purity of the isolated caffeine.

Analysis of Results

The findings from Thin Layer Chromatography (TLC) complemented the spectroscopic data, as they showed comparable Rf values between the isolated caffeine and the standard. The combination of TLC results, UV-Vis spectra, and FTIR analysis supported the conclusion that the compound isolated from waste tea was indeed caffeine. The data indicated that caffeine could be effectively extracted and characterized, establishing waste tea as a viable source of this valuable alkaloid.

Conclusion

This study successfully demonstrated that waste tea could serve as an effective source of caffeine through a straightforward extraction and characterization process. The isolated caffeine exhibited properties and characteristics consistent with those of standard caffeine, as evidenced by spectral analyses. Given caffeine's applications in various sectors, including agriculture and medicine, the findings invite further exploration of waste tea's potential utility. Thus, this research not only highlights an innovative recycling approach to a common substance but also contributes to the ongoing conversation about the beneficial uses of commonly discarded materials.

FAQ section (important questions/answers):

What is the primary source of caffeine isolated in this study?

The primary source of caffeine isolated in this study is waste tea collected from restaurants and canteens in Sangola, Maharashtra.

How was caffeine isolated from the waste tea?

Caffeine was isolated by boiling waste tea in distilled water, filtering it, and removing impurities with lead acetate and sulphuric acid, followed by chloroform extraction.

What methods were used to characterize the isolated caffeine?

The isolated caffeine was characterized using UV-Visible spectroscopy and Fourier Transform Infrared (FTIR) spectroscopy to confirm its identity.

What are the potential applications of isolated caffeine?

Isolated caffeine has applications in agriculture, including pest management, as well as in pharmaceuticals and food products for its stimulant properties.

What were the results of the UV-Visible spectroscopic study?

The UV-Visible spectroscopic study showed that the isolated compound had a λmax similar to that of standard caffeine, indicating it was caffeine.

What are the identified functional groups from the FTIR spectra?

FTIR spectra analysis indicated that the isolated caffeine contained functional groups such as C=O, C-C, C-H, C-N, and N-H, consistent with standard caffeine.

Glossary definitions and references:

Scientific and Ayurvedic Glossary list for “Isolation and characterization of caffeine from waste tea”. 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) Study (Studying):
The 'Study' refers to the systematic investigation conducted to isolate and characterize caffeine from waste tea. It includes the methodologies used, such as UV-Visible spectroscopy, Thin Layer Chromatography (TLC), and Fourier Transform Infrared (FTIR) spectroscopy to verify the presence of caffeine. This formal research contributes to scientific understanding and potential applications of caffeine derived from organic waste.

2) Solapur:
Solapur is a district in Maharashtra, India, where the research was conducted. This location is significant as it highlights the local context for sourcing waste tea. The environmental aspect of reusing tea waste for caffeine extraction emphasizes sustainability and resource utilization within the region.

3) Table:
In the context of the study, 'Table' refers to tabulated data which summarizes the comparisons made between the isolated caffeine and standard caffeine samples. These tables assist in visualizing the results of spectroscopic analyses, including UV spectra and FTIR frequencies, thus aiding in easier comprehension and comparison.

4) Powder:
The term 'Powder' relates to the form in which the waste tea was processed before caffeine isolation. The dried and powdered state of the tea increased the surface area for extraction, facilitating better yield of caffeine during the extraction process. This step is crucial in chemical analyses and isolations.

5) India:
India is the country where the research takes place, and it is significant as a major producer of tea and coffee. The study not only taps into local agricultural waste but also anticipates broader implications in food and pharmaceutical industries, reflecting India's diverse ecosystem and modern scientific application.

6) Food:
The 'Food' keyword highlights caffeine's importance in the food industry, especially in beverages like coffee and tea. Understanding caffeine's properties and potential effects on human health is relevant for food safety and dietary regulations. This study contributes to the broader knowledge regarding caffeine consumption and its consequences.

7) Agriculture:
Exploring caffeine's applications in 'Agriculture' underlines its dual potential for enhancing crop protection through antibacterial, antifungal, and insecticidal properties. The research promotes the idea of utilizing natural compounds from waste products, which could lead to sustainable agricultural practices that benefit both farming and consumer health.

8) Aroma (A-roma):
The word 'Aroma' refers to the pleasant smell associated with beverages like tea and coffee that contain caffeine. This chemical property attracts consumers and contributes significantly to the popularity of these drinks. Aroma plays a crucial role in food industries and can influence consumer choices.

9) Water:
Water is an essential solvent used in the extraction process of caffeine from waste tea. It serves as the medium through which the soluble compounds are separated. Understanding the role and quality of water in chemical extractions is vital for ensuring the efficacy and safety of the results produced.

10) Pharmacological:
'Pharmacological' refers to the study of drugs and their effects on biological systems. This term is relevant because caffeine's properties, such as being a central nervous system stimulant, place it within a field of interest for various therapeutic applications, showcasing its medicinal potential beyond mere consumption.

11) Transformation (Transform, Transforming):
The term 'Transformation' captures the process involved in converting waste tea into an isolated form of caffeine. This keyword emphasizes the biochemical and physical changes that occur during extraction, signifying the importance of material repurposing in research and applications in chemistry.

12) Antibiotic (Antibacterial):
In this context, 'Antibacterial' refers to the study's findings related to caffeine's properties that can combat bacterial growth. Its application in agriculture signifies the potential use of naturally derived substances in pest management, promoting both health benefits and sustainable practices in agricultural settings.

13) Maharashtra (Maharastra, Maha-rashtra):
Maharashtra is the state in India where the research occurred. This geographical context is significant not only because of its tea consumption culture but also due to the state's agricultural diversity. The study ties local practices to broader scientific inquiries about waste management and resource utilization.

14) Discussion:
'Discussion' represents the analytical component of the research paper, where results are interpreted and implications of caffeine isolation are explored. This section contextualizes findings, addresses potential applications, limitations, and paves the way for future research direction, demonstrating the scientific method's critical thinking aspects.

15) Container:
The term 'Container' refers to the airtight storage used for powdered waste tea during the study. The container’s properties are vital for preserving the material's integrity and preventing contamination. Proper storage conditions are essential for accurate experimental results and the reliability of the research outcomes.

16) Observing:
'Observing' pertains to the analytical methods employed during the study, such as the detection of compounds via thin-layer chromatography under UV light. This keyword underscores the empirical nature of scientific research, highlighting the importance of careful observation in validating findings and ensuring accurate characterizations.

17) Disease:
The word 'Disease' evokes the health implications associated with caffeine intake, indicating that the study touches on broader issues of wellness. It brings to light the ongoing debates regarding caffeine's role in human health, underscoring its relevance in food safety, diet considerations, and pharmacology.

18) Cancer:
'Cancer' in this span draws attention to the controversies surrounding caffeine consumption, particularly its purported links to increased health risks. This term emphasizes the need for continued research into the effects of caffeine, aiming to clarify misconceptions and provide clearer guidelines for consumption.

19) Bitter:
The term 'Bitter' describes one of the sensory characteristics of caffeine, which influences consumer preferences in beverages like coffee or tea. This flavor profile is relevant in food science, as it can affect marketing strategies and product formulation in the food and beverage industries.

20) Purity:
'Purity' pertains to the quality of the isolated caffeine, indicating its degree of refinement and absence of contaminants. Assessing purity is critical in both chemistry and pharmacology, as it determines the compound's efficacy and safety in various applications, highlighting the importance of rigorous standards in isolation processes.

21) Animal:
The term 'Animal' refers to the use of 'animal charcoal' during the purification process of caffeine extraction. This component plays a role in decolorizing the solution, showcasing the utilization of animal-derived products in chemical processes, and indicating ethical considerations in both scientific research and material sourcing.

22) Field:
'Field' denotes the area of expertise related to the study, emphasizing both agricultural and pharmaceutical contexts. The term underscores the interdisciplinary approach of leveraging knowledge from various domains to enhance the efficacy and applications of caffeine, showcasing its relevance across different sectors.

23) House:
'House' may refer to household applications of caffeine, particularly in pest management strategies derived from naturally sourced compounds like caffeine. This term illustrates the scope of research in practical applications, indicating that isolated substances can directly impact home environments and agricultural practices.

24) Svamin (Swami, Svami, Swamin):
Swami is one of the contributing authors of the study. This keyword highlights the collaborative nature of scientific research, shedding light on the academic contributions of individuals within a team. It emphasizes the role of education and mentorship in advancing research efforts in chemistry.

25) Rice (Rce):
'Rice' is mentioned in relation to caffeine's application as a pesticide for avian repellency, hinting at agricultural practices that protect crops. This points to the significance of caffeine in mitigating crop damage, thus tying the study's chemical findings back to real-world agricultural challenges.

26) Crop:
The term 'Crop' reflects the agricultural focus of the study, particularly in reinforcing environmental sustainability through the reutilization of waste products. It highlights the study's potential implications in crop management and protection by integrating caffeine sourced from waste tea, contributing to sustainable agriculture practices.

27) Pain:
'Pain' in this context relates to caffeine’s applications in pharmaceuticals, specifically as an ingredient in pain relievers. Recognizing caffeine's role in easing discomfort highlights its medicinal benefits and underscores the relevance of understanding natural compounds in drug formulation and public health.

28) Drug:
The term 'Drug' signifies the pharmacological status of caffeine, indicating its classification and relevance in therapeutic contexts. It underscores the importance of caffeine, not just as a consumer stimulant, but as a molecule worthy of scientific investigation for its physiological effects and various health applications.

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