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Extraction, isolation and characterization of caffeine from four varieties of coffee / by Rowee Ann C. Fernandez, Kristie Camille L. Ferre and Josephine Joy E. Galvez.

By:

Fernandez, Rowee Ann C [author]

Contributor(s):

Material type: Text

TextLanguage: English Publication details: Indang, Cavite : Cavite State University- Main Campus, 2005.Description: xiv, 45 pages : illustrations ; 28 cmContent type:

text

Media type:

unmediated

Carrier type:

volume

Subject(s):

DDC classification:

633.73 F39 2005

Online resources:

Click here to view thesis abstract and table of contents

Production credits:

Science High School, College of Education (CED)

Abstract: FERNANDEZ, ROWEE ANN C., FERRE, KIRSTIE CAMILLE L., and GALVEZ, JOSEPHINE JOY E., Applied Research III (General Science Curriculum), Cavite State University, Indang, Cavite, April 2005. “EXTRACTION, ISOLATION AND CHARACTERIZATION OF CAFFEINE FROM FOUR VARIETIES OF COFFEE (Coffea sp. L.)”. Adviser: Ms. Miriam C. Du. The study entitled “Extraction, Isolation and Characterization of Caffeine From Four Varieties of Coffee” was conducted at DOST, Taguig, Manila and Physical Science Department, Cavite State University, Indang, Cavite from September 2004 to January 2005. This study aimed to: 1) determine the percentage yield of caffeine from the beans of four varieties of coffee, 2) determine the physical and chemical properties of caffeine from each variety of coffee; 3) determine the Rf values of the caffeine extracted; and 4) determine which variety has the least amount of caffeine. The percentage yield of caffeine extracted from four varieties of coffee was computed. It was found that the highest percent of crude caffeine (10.55%) was obtained from Arabica variety, while the least (1.62%) was obtained from Liberica variety. Caffeine from Arabica, Excelsa, Liberica and Robusta varieties were subjected to physical and chemical analysis. Results showed that caffeine from four varieties of coffee were slightly soluble in polar solvent but insoluble in non-polar solvent such as ether, benzene and chloroform. The melting points of the caffeine extracts ranged from 229°C to 232°C compared to the caffeine standard that ranged from 23 5°C to 238°C. Chemical analysis revealed the presumptive evidence that the extracts obtained were really caffeine because of the white precipitate and shiny substance formed indicating the presence of amine and aldehyde group respectively. Ferric chloride test indicated the absence of tannins. Thin Layer Chromatography was used to determine the Rf values of the caffeine extracted and to compare it to that of the caffeine standard. Results showed that the Rf values of caffeine from four varieties of coffee were close to each other but were not close to that of caffeine standard. The result could also be due to the uncontrolled condition of the caffeine extracts as stored at room temperature, thus it went partly through oxidation reaction before subjecting to chromatography analysis.

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Title notes ( 5 )

Holdings
Item type	Current library	Collection	Call number	Materials specified	URL	Status	Notes	Date due	Barcode
Theses / Manuscripts	Ladislao N. Diwa Memorial Library Theses Section	Non-fiction	633.73 F39 2005 (Browse shelf(Opens below))		Link to resource	Room use only	R-468		00000938

Research Study (General Science Curriculum) Cavite State University.

Includes bibliographical references.

Science High School, College of Education (CED)

FERNANDEZ, ROWEE ANN C., FERRE, KIRSTIE CAMILLE L., and GALVEZ, JOSEPHINE JOY E., Applied Research III (General Science Curriculum), Cavite State University, Indang, Cavite, April 2005. “EXTRACTION, ISOLATION AND CHARACTERIZATION OF CAFFEINE FROM FOUR VARIETIES OF COFFEE (Coffea sp. L.)”. Adviser: Ms. Miriam C. Du.

The study entitled “Extraction, Isolation and Characterization of Caffeine From Four Varieties of Coffee” was conducted at DOST, Taguig, Manila and Physical Science Department, Cavite State University, Indang, Cavite from September 2004 to January 2005. This study aimed to: 1) determine the percentage yield of caffeine from the beans of four varieties of coffee, 2) determine the physical and chemical properties of caffeine from each variety of coffee; 3) determine the Rf values of the caffeine extracted; and 4) determine which variety has the least amount of caffeine.

The percentage yield of caffeine extracted from four varieties of coffee was computed. It was found that the highest percent of crude caffeine (10.55%) was obtained from Arabica variety, while the least (1.62%) was obtained from Liberica variety. Caffeine from Arabica, Excelsa, Liberica and Robusta varieties were subjected to physical and chemical analysis. Results showed that caffeine from four varieties of coffee were slightly soluble in polar solvent but insoluble in non-polar solvent such as ether, benzene and chloroform. The melting points of the caffeine extracts ranged from 229°C to 232°C compared to the caffeine standard that ranged from 23 5°C to 238°C.

Chemical analysis revealed the presumptive evidence that the extracts obtained were really caffeine because of the white precipitate and shiny substance formed indicating the presence of amine and aldehyde group respectively. Ferric chloride test indicated the absence of tannins.

Thin Layer Chromatography was used to determine the Rf values of the caffeine extracted and to compare it to that of the caffeine standard. Results showed that the Rf values of caffeine from four varieties of coffee were close to each other but were not close to that of caffeine standard. The result could also be due to the uncontrolled condition of the caffeine extracts as stored at room temperature, thus it went partly through oxidation reaction before subjecting to chromatography analysis.

Submitted to the University Library R-468