Extraction and Determination of Caffeine Concentrations in Coffee, Tea and Chocolate  Milk Available in Saudi Markets

Sarra Talab

doi:10.9734/ajocs/2019/v6i118986

Research Article Open access CC BY 4.0

Extraction and Determination of Caffeine Concentrations in Coffee, Tea and Chocolate Milk Available in Saudi Markets

Sarra Talab

Asian Journal of Chemical Sciences · pp. 1–5 · Published 28 Mar 2019

10.9734/ajocs/2019/v6i118986

Abstract

In this work a study was performed using UV/Vis spectrophotometer to determine the concentrations of caffeine in coffee, tea and chocolate milk available in local market in Riyadh, Saudi Arabia. Quantitative analysis was carried using dichloromethane as extracting solvent. Results showed that the minimum caffeine level was observed in the chocolate milk (16.38 ppm) and the highest caffeine content observes in coffee (32 ppm).

Caffeine dichloromethane absorbance UV/vis spectrophotometer

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Sarra Talab (2019). Extraction and Determination of Caffeine Concentrations in Coffee, Tea and Chocolate Milk Available in Saudi Markets. Asian Journal of Chemical Sciences , 1–5. https://doi.org/10.9734/ajocs/2019/v6i118986

Affiliations

Sarra Talab — Department of Chemistry, College of Science, AI Imam Mohammad Ibn Saud Islamic University (IMSIU), P.O.Box 5701, Riyadh 11432, Kingdom of Saudi Arabia and Department of Chemistry, College of Applied and Industrial Science, University of Bahri, P.O.Box 11111, Khartoum 1660, Sudan.

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