Caffeine in teas: Levels, transference to infusion and estimated intak

Abstract

Caffeine is naturally present in several foods, being one of the most consumed dietary ingredients in the world; howeveexcessive intake may cause health concerns. This study evaluated caffeine levels in teas and their infusions, the transferencrate during brewing, and estimated caffeine intake from tea infusion. Brands and batches of 4 types of teas were analyzed focaffeine content by high performance liquid chromatography with a diode array detector. Mate tea was the one that presentelowest levels (6.1 to 13.2 mg/g) while Camellia sinensis teas were from 14.3 to 34.8 mg/g. There were statistical differencebetween different types, brands and batches. Caffeine levels in infusions followed the same pattern of the leaves, with mate tepresenting lowest levels. Caffeine percentage of transference from leaves to infusion varied from 51.5 to 85.2%. Caffeine intakwas estimated to be up to 191.4 mg/day. Tea may be considered an important source of caffeine intake for heavy tea drinker. Practical Application: Caffeine levels in tea are carried to the infusion, which may be an important source of caffeine inta.