Determination of Caffeine Content in Tea and （茶叶中咖啡因的含量测定和）.pdf

Czech J. Food Sci. Vol. 27, 2009, Special Issue Determination of Caffeine Content in Tea and Maté Tea by using Different Methods D. KomeS *, D. HoržI ć, A. BelščAK, K. Ko VAčeVIć GAnI č and A. BAlJAK Faculty of Food Technology and Biotechnology, University of Zagreb, Hr-10002 Zagreb, Croatia, *e -mail: dkomes@pbf.hr Abstract: Caffeine-containing products have been consumed for hundreds of years for their pleasant flavor and stimu- lating effects. In recent years, caffeine received increasing attention in food and pharmaceutical industries, due to its pharmacological properties which comprise stimulation of the central nervous system, peripheral vasoconstriction, relaxation of the smooth muscle and myocardial stimulation. The aim of this study was to determine the content of caffeine in five types of tea (white, yellow, green, oolong, black) and two types of maté tea (green maté and roasted maté tea). The content of caffeine was determined by using four different methods: extraction with chloroform, micromethod, method with lead-acetate and high performance liquid chromatography method (HPLC-PDA). The antioxidant capacity of teas as well as of the extracted (“raw”) caffeine was determined by using two methods: reac- tions with 2,2-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid) radical (ABTS assay) and Ferric reducing antioxidant power (FRAP assay). The content of caffeine has been associated with plant origin and growth conditions, as well as processing conditions. By applying all four methods, the highest content of caffeine was determined in white tea, whereas maté and roasted maté tea were characterised with the lowest content of caffeine. Spectrophotometric micro- method has proven to be the best alternative to the HPLC method. T