Estimation of Caffeine Intake from Coffee Made From Mixture of Coffee Leaf and Spices

Abstract

Coffee prepared from mixture of coffee leaf and spices (practiced commonly in the south western part of the southern nations, nationalities and peoples region (Kaffa, Sheka and Bench-Maji zones) in Ethiopia. One purpose of drinking CCLS, as believed by the people in the region, is for the sake of central nervous system stimulation. This study was intended to determine the caffeine content of the drink prepared by three different processes (Roasted, Raw and Mejengir types) in the specified spectrophotometry using water and chloroform as solvents for extraction evaluated the amount of caffeine intake from this drink by the indigenous people in the region The caffeine content was found to be in the range between 1030.76 ± 61.29 to 1459.10 ± 29.55 and 1157.28 ± 34.96 to 1566.16 ± 35.02 mg/L used for extraction. The caffeine content value of the Roasted type was difference was statistically insignificant (P>0.05) with that of the Mejengir type in both solvents. This study results could therefore justify the perception of the society in using the drink for stimulatory purposes. However, the CCLS consumption and therby the caffeine intake custom in the region brought the caffeine content > 340 amount that would affect the health condition of the people in the region.