An Overview of Techniques for Extracting Caffeine from Coffee for Quantification

Abstract

Coffee is one of the most important agricultural commodities. Of the coffee alkaloids, caffeine is the most common component. Caffeine in coffee affects the central nervous system, heart muscle, respiratory system, and stomach secretion, impacting health and defining the quality of the beverage. However, excessive caffeine consumption has health hazards such as worsening heart disease and raising blood pressure. Thus, the level of Caffeine in coffee determines its quality. The objective of this paper is to compare different extraction methods for caffeine. Several traditional (e g., conventional heat reflux extraction, fusion) and modern (e g., soxhlet extraction, Microwave Assisted extraction, MAE) methods have been optimized & reported to extract Caffeine from coffee before chromatographic and spectroscopic analysis. Conventional Extraction methods are time-consuming, offer lower recovery yields, and use more solvent, whereas modern Extraction methods are faster, more efficient, and give the maximum recovery yield. Microwave Assisted Extraction (MAE) has better Caffeine Extraction efficiency with similar time, and it uses less solvent. But it uses a power supply, in addition to time, temperature, and solvent, whereas with Conventional heat reflux extraction, there is no need for a power supply. On the other hand, water Extraction is better for being economically and environmentally friendly (non-toxic and easily available) as well as greater dielectric constant and polarity than alcohol. For Caffeine quantification, hyphenated methods such as HPLC and electro-analytical methods are preferable. Modern extraction methods are better for their efficiency, time, and volume of solvent required, while modern quantification methods are better for their accuracy and precision