Isolation and quantification of caffeine in marketed tea and carbonated beverage products in Bangladesh - 06/09/24

Doi : 10.1016/j.toxac.2024.09.001

Mohammad Jashim Uddin ^1,⁎ , Md. Mohaimenul ¹, Md. Aktaruzzaman ¹, Md. Tarikul Islam ², Riyad Hasan Al ¹, Md. Habibur Rahman ¹, Tahamina Akter ¹, Md. Mashiar Rahman ^2,^⁎ , Md. Ziaul Amin ², Md. Obayed Raihan ³
¹ Department of Pharmacy, Jashore University of Science and Technology, Jashore 7408, Bangladesh
² Department of Genetic Engineering and Biotechnology, Jashore University of Science and Technology, Jashore 7408, Bangladesh
³ Department of Pharmaceutical Sciences, College of Health Sciences and Pharmacy, Chicago State University, Chicago, IL, USA

^⁎Correspondence To: Associate Professor, Department of Pharmacy, Jashore University of Science and Technology, Jashore-7408, BangladeshAssociate Professor, Department of Pharmacy, Jashore University of Science and Technology, Jashore-7408Bangladesh^⁎⁎Correspondence To: Associate Professor, Department of Genetic Engineering and Biotechnology, Jashore University of Science and Technology, Jashore 7408, BangladeshAssociate Professor, Department of Genetic Engineering and Biotechnology, Jashore University of Science and TechnologyJashore7408Bangladesh

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Abstract

Caffeine is a common ingredient in food products that are consumed highly all over the world. Most people are unaware of how much caffeine is included in these products because the caffeine amount is not listed on the label. There is no doubt that caffeine has several health benefits; however excessive amounts of caffeine intake have several deleterious effects too. The purpose of this study was to evaluate the amount of caffeine present in samples of commercially available teas and carbonated drinks since there is no information regarding the content of caffeine. Six samples of carbonated beverages and eleven types of commercially available tea were chosen on a random basis from the Bangladeshi local market. A mobile phase of methanol and water (30:70) was used to determine the amount of caffeine using the HPLC method. It was revealed that the tea's caffeine content ranged from 1.4% to 3.0% on a % dry basis (g/100g) and in carbonated beverages were within (6 - 35) mg per 250 ml of samples. Therefore, caffeine content should be determined based on medical considerations, market trends, and evolving health research. Using this information, consumers can make informed decisions aligned with their values and needs.

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Abbreviations : HPLC, V, w/w, v/v, BC, mL, μm, mm, μl, ppm, FDA, CNS