African Journal of Pure and Applied Chemistry Vol. 5(1), pp.

1-8, January 2011 A

vailable online at http://www.academicjournals.org/AJPAC ISSN 1996 - 0840 2011 Ac
ademic Journals
Full Length Research Paper
Characterization of caffeine and determination of caffeine in tea leaves using u
v-visible spectrometer
Tadelech Atomssa* and A.V. Gholap
Department of Physics, Faculty of Science, Addis Ababa University, P.O. Box 1176
, Addis Ababa, Ethiopia.
Accepted 4 November, 2010
In this research, characterization of pure caffeine and the method for determina
tion of caffeine content in twelve commercial tea leaves have been reported usin
g UV-visible spectrometer. The optical transition properties of caffeine were me
asured in different solvents (dichloromethane, water, chloroform and ethyl aceta
te). The results show that, caffeine has highest optical transitions in dichloro
methane than the other solvents. After characterization of the electron transiti
on, the content of caffeine in 6 Ethiopian black and green tea leaves and 5 diff
erent black tea leaves from South Africa, Kenya, 2 India, Zimbabwe, and Sri Lank
a green teas, were analyzed at 30 Four Ethiopian tea samples C. were also analyze
d at the boiling temperature using smaller extraction time. The result of the ex
periment at both temperatures indicates that, the caffeine content of Ethiopian
green tea leaves is greatest of all the Ethiopian teas while black lion tea has
the least. Of all the samples tested, Kenyan black tea had the highest caffeine
content and Sri Lankan green teas had the least caffeine. The result also indica
tes that, caffeine can be extracted more at the boiling temperature than at 30 Fu
rthermore, C. the absorption range of cinnamon tea was greater than the others b
y 16 nm. Key words: Tea leaves, caffeine, extraction, UV-visible spectrometer, o
ptical transition properties. INTRODUCTION Tea refers to the agricultural produc
ts of the leaves, leaf buds and internodes of the Camellia sinensis plant. It ha
s been consumed as a beverage for almost 2,000 years starting in China. It is th
e most widely consumed beverage after water (Alan and Iris, 2004). Teas from man
y areas may be blended. The aim is to obtain better taste, higher price or both,
as a more expensive, better tasting tea may cover the inferior taste of cheaper
varieties. There are two major kinds of tea, black tea and green tea. Both cont
ain caffeine (1 to 5) % of its dry weight (Amro et al., 2006) depending on type,
brand (Bennett and Bonnie, 2001) and brewing method (Hicks et al., 1996). This
is why the reported values in the literature are so variable. Caffeine belongs t
o a family of naturally occurring components known as xanthines. The xanthines w
hich come from plants are possibly the oldest known stimulants. Caffeine is the
most powerful xanthine, in its ability to increase alertness, put off sleep and
to improve attention in study (Boltonad, 1981), caffeine is a vasodilator (relax
es the blood vessels) as well as a diuretic (increase urination). On the other h
and, sever restlessness and excitement, leading to mild delirium, muscular tensi
on and twisting and cardiovascular disturbances such as tachycardia, are negativ
e effects of caffeine at large doses (Boltonad, 1981). The spinal cord is stimul
ated at higher doses, convulsions and death may result (Bolton and Null, 1981).
Many consumers prefer to avoid caffeine partially or altogether, due to its stim
ulant effects and others, still on health concern. This makes decaffeination of
tea an important industrial process. In addition, caffeine has a slightly bitter
flavor. As a result, decaffeinating coffee beans and tea leaves will leave the
flavor slightly changed, even if no other components are lost. It should be note
d that, decaffeinated coffee and tea are not caffeine free. Decaffeination is do
ne by the use of solvent, which extract caffeine. For this purpose, the currentl
y available solvents are chloroform, dichloromethane, ethyl acetate, super criti
cal carbondioxide, etc. Dichloromethane is used to decaffeinate a high proportio
n of conventional
*Corresponding author. E-mail: tadelechad@yahoo.com.
2
Afr. J. Pure Appl. Chem.
teas. It is also a relatively non-toxic solvent and is often used in place of ch
loroform. Ethyl acetate also removes caffeine from tea leaves effectively; it ca
n also extract other chemical components as well (Abdul Mumin et al., 2006). Stu
dies on green tea, decaffeinated with ethyl acetate, have shown a potential of u
p to 30% of epigallocatechin gallate (EGCG, considered to be the beneficial comp
onent in green tea) and other beneficial antioxidant compounds, to be extracted
along with caffeine (Kirmer, 1988; Johnson, 1988; Jefferson, 1998). Due to the w
ide spread consumption of caffeine, it is important to collect precise informati
on of their content in foods. Most research activities have been focused on chro
matographic methods; however, spectrophotometric determination is preferred beca
use of its rapidity, high accuracy and reproducibility (Komes et al., 2009). Fur
thermore, UV-visible spectrophotometer is cheap and it is found in many laborato
ries. But caffeine content in tea leaves cannot be determined directly using UV
visible spectrometer, due to the matrix effect of UV absorbing substances (Guzin
, 2002). In this study, we have developed a method to use UVvisible spectrometer
for the determination of caffeine in tea leaves. That is, dissolving tea leaves
first in distilled water and then extracting caffeine by dichloromethane and an
alyzing it using UV-visible spectrophotometer, to define the caffeine content of
different Ethiopian tea leaves and to examine the extraction efficiency of caff
eine by hot water, with respect to extraction time and temperature. For the comp
arison purpose, caffeine content of Sri Lankan green tea, Kenyan, Indian, South
African, and Zimbabwean black tea leaves were also analyzed. The method includes
characterizing pure caffeine in water, dichloromethane, chloroform and ethyl ac
etate.
MATERIALS AND METHODS Samples A set of twelve commercial tea samples made up of,
five Ethiopian black teas (Addis, Black lion, Cinnamon, Tosign and Ginger), one
Ethiopian green tea, one Sri Lankan green tea, two Indian (Tatagold, Taj Mahal)
, one South African, one Kenyan and one Zimbabwean (Taganda )black tea. All Ethi
opian tea samples and Sri Lankan green tea were from supermarkets in Addis Ababa
. The other tea leaves were purchased from their respective countries. These sam
ples were from tea bags except black lion and Indian Tatagold black tea. Cinnamo
n, tosign, and ginger tea leaves are blended teas with cinnamon, tosign and ging
er respectively.
Pyrex, England), beakers, thermometer, 1 cm quartz cuvette, separatory funnel, fun
nel, ice bath, distilled water, dichloromethane (assay: 99.6%, Aldrich Germany),
chloroform (assay: 99.8%, European Union), ethyl acetate (assay: 99%, Indian ),
caffeine (M.W. 194.19 g/mol, Aldrich Germany). Preparation of samples and stand
ard solution Standard solution preparation To characterize caffeine in different
solvents and to determine caffeine content in different samples of tea, solutio
ns of caffeine in different solvents were prepared. 0.46 mg, 1.40 mg, 0.85 mg an
d 0.80 mg of pure caffeine was immersed into 25 ml, 50 ml, 50 ml and 40 ml of di
chloromethane, water, chloroform and ethyl acetate respectively and stirred by m
agnetic stirrer for 30 min. The absorbance versus wavelength of the solution was
measured using UV-visible spectrometer. These procedures were repeated ten time
s for different concentrations. Finally, the molar decadic absorption coefficien
t, transitional dipole moment and integrated absorption coefficient were calcula
ted. Tea sample preparation For 12 tea samples (all the tea samples listed in th
e samples above) when distilled water for dissolving tea leaves was at 30 C: 30 m
l of distilled water was heated to 30 50 mg of tea leaves C. were immersed into t
he hot water and stirred for 30 min with a magnetic stirrer. It was then filtere
d through a glass filter and cooled to room temperature (21C). 40 ml of dichlorom
ethane was poured into the tea infusion and stirred for 10 min with a magnetic s
tirrer. Since caffeine is more soluble in dichloromethane (140 mg/ml) than it is
in water (22 mg/ml), it readily dissolves in dichloromethane. The water phase a
nd the dichloromethane phase were then separated by a separatory funnel. The vol
ume of dichloromethane phase was measured. This solution was poured into 1 cm qu
artz cuvette and placed into the sample holder of the spectrometer and the spect
rum was then taken. These procedures were repeated four times .The total content
of caffeine in tea samples were found from the spectrum of combinations of the
four extractions. The contents of caffeine in the 5th extract were found negligi
ble. For four tea samples of only Ethiopian origin (Addis, black lion and cinnam
on black teas and green tea) at the boiling temperature (94 50 mg tea leaves were
immersed into 30 ml boiled distilled C): water and stirred for 3 min and filter
ed through a glass filter and cooled to room temperature using ice bath. 40 ml o
f dichloromethane was poured into the tea infusion and stirred for 5 min by a ma
gnetic stirrer. The dichloromethane phase and water phase were separated by a se
paratory funnel. Volume of dichloromethane phase was measured and analyzed by UV
-visible spectrometer. These procedures were repeated up to the fourth extractio
n, similar to that of 1 and the percentage of caffeine was determined. Note that
, back ground correction using dichloromethane was taken before taking spectrum
of the above measurements and the cuvette was rinsed four times and dried before
taking the next measurement. To make the result more reliable, three independen
t measurements were taken for each sample and the average values were taken.
Materials and chemicals UV-visible spectrometer (Perkin-Elmer Lambda 19, wavelen
gth range 170 nm to 3200 nm, double monochromator), microbalance (Mettler At250,
0.1/0.01 mg) for measuring mass of caffeine, balance (BP 210S, d = 0.1 mg, Max
210 g) for measuring mass of tea leaves, measuring cylinder, magnetic stirrer, g
lass filter (2
RESULTS AND DISCUSSION The absorption spectra of pure caffeine and caffeine in t
ea leaves were measured using UV-visible spectrometer
Atomssa and Gholap
3
3
1
0 250 300 350 400 450 500
Absorbance
Absorbance
2
2
0 250 300 350 400 450 500
Wavelength (nm)
Wavelength (nm)
Figure 1. Absorption spectrum of caffeine in dichloromethane.
Figure 3. Absorption spectrum of caffeine in chloroform.
3
Absorbance
2
1
0 250 300 350 400 450 500
Wavelength (nm)
Absorbance
2
0 250 300 350 400 450 500
Figure 2. Absorption spectrum of caffeine in water.
Wavelength(nm)
in the spectral range of 200 to 500 nm. The spectra were recorded at a spectral
bandwidth of 2 nm and scan speed of 480 nm per min. Each data in these experimen
tal activities was found from computerized recorder interfaced with the spectrom
eter. It was then analyzed using origin 6.1 software. UV-visible absorbance of c
affeine in dichloromethane, water, chloroform, and ethyl acetate To determine th
e molar decadic absorption coefficient, integrated absorption cross-section and
transitional dipole moments of caffeine in dichloromethane, water, chloroform an
d ethyl acetate, a series of solutions each
Figure 4. Absorption spectrum of caffeine in ethyl acetate.
with a known concentration was prepared. The absorbance versus wavelength was me
asured using UVvisible spectrometer and the results were presented in Figures 1,
2,3,4. From the spectra, it can be observed that caffeine absorbs in the spectra
l range between 244 nm to 300 nm in dichloromethane and water with
max at
276 nm and
272.8 nm respective y, 250 nm to 300 nm at nm in ch oroform and 258 nm to 300 nm
at nm in ethy acetate.
max of 274.4
max of 276
4
Afr. J. Pure App . Chem.
1.0
Absorption coefficient/cm-1
coefficient measures the intensity of optica absorption at a given wave ength (
Angew, 1969) was ca cu ated from Equation (3) at max for caffeine in the four so
vents. From Equation (1), the absorption coefficient is given by
0.5
1 I a = n 0 I
(4)
The integrated absorption coefficient at which is the sum of absorption coeffici
ent for a frequencies in the band is expressed as:
a t = a d ,
0.0 30000 35000 40000
-1
(5)
Wave
umber/cm
Figure 5.
a
versus of caffei
e i
dichlorometha
e.
where is the freque
cy. The i
tegrated absorptio
coefficie
t is i
depe
de
t of
li
e fu
ctio
, which may vary with parameters like pressure, temperature a
d sol
ute solve
t i
teractio
. It thus provides a measure of the i
here
t absorbi
g st
re
gth of atoms. The i
tegrated absorptio
crosssectio
t , can be calculate by
the following equation:
Optical transition properties of caffeine in ichloromethane, water, chloroform
an ethyl acetate From UV-visible absorption spectra, the optical transition pro
perties of caffeine were calculate in solvents to compare the strength of trans
ition. For incient light intensity I0, propagating a istance l in the absorbin
g meium, the transmitte light intensity I can be escribe as: I = I0 e where
a
t
=
1 a  , N
(6)
, is the absorptio
coefficie
t.
(1)
a
The BeerLambert aw resu ts irect y from Equatio
(1) (Gu
ter a
 Tua
, 2003).
( )cl I = I0  ,
whr N is th
umbr d
sity of th molculs. Th i
tgratd absorptio
cross-
sctio
of caffi
 ca
b fou
d by rcalculati
g th absorba
c vrsus wav
um
br usi
g origi
6.1 softwar. Th i
tgratd ara u
dr th curv was obtai
d
by i
tgrati
g from -1 32,981.5303 to 40,849.6732 cm . Figur 5 shows th spctr
a of absorptio
coffici
t vrsus wav
umbr of caffi
 i
dichloromtha
. Th
 tra
sitio
al dipol mom
t of th dissolvd molcul, which is rlatd to th
molar dcadic absorptio
coffici
t by th i
tgral absorptio
coffici
t, is
calculatd by th quatio
(Liptay, 1969 a
d Michal, 1999): IA =
ba
d
(2)
( ) 1 2 h 2 Na d = fi 3 l
(10 )c 0 0
-1
2
=
2 1 S fi , 3
(7)
whr is th molar dcadic absortio
coffici
t a
d c is th co
c
tratio
of
th absorbi
g comou
d. Th Br-Lambrt law is usually xrssd i
its logarit
hmic form:
( )
whr S = 2.9352 1060 c-2mol . Th tra
sitio
al diol mom
t of caffi
 was fo
u
d by rcalculati
g th absorba
c vrsus wavl
gth i
to
l

I0 = A = ( ) cl, I
(3)
usi
g orgi
6.1 softwar alo
g with Equatio
7. Figur 6 shows th sctra of mo
lar dcadic absortio
coffici
t ovr wav
umbr vrsus wav
umbr of caffi

 i
dichloromtha
.
( )
vrsus

whr A is th dim
sio
lss qua
tity calld absorba
c, a
d I/I0 tra
smitta
c

(T). Th molar dcadic absortio

( ) vrsus
Atomssa a
d Ghola
5
Tabl 1. Otical tra
sitio
rortis of caffi
 i
dichloromtha
, watr, ch
loroform a
d thyl actat.
Solv
t Dichloromtha
 Watr Chloroform Ethyl actat
Molar
2 -1 coffici
t( max ) i
m mol
12240.689 9200.85 6581.70 10082.72
dcadic
absortio

I
tgratd absortio
-1 cross sctio
i
cm mol (86.650.47)10 -15 (65.040.11)10 -
15 (43.910.10)10 -15 (56.810.61)10
-15
Tra
sitio
al diol mom
t i
Cm (12.070.06)10 -30 (10.390.01)10 -30 (8.580.01)10 -
30 (9.740.03)10
-30
-1
Molar dc.abs. coff./wav
umbr/cm mol
500
3
1.4 1.2
.Ex. data ____Li
ar fit
400
1.0
300
200
Absorba
c
35000 40000
-1
0.8 0.6 0.4 0.2
100
0 30000
Wav
umbr/cm
Figur 6.
( )
0.0 0.00
0.02
0.04
0.06
3
0.08
0.10
vrsus of caffi
 i
dichloromtha
.
Co
c
tratio
(mol/m )
Figur 7. Absorba
c vrsus co
c
tratio
grah for caffi
 i
dichloromtha
.
. Thus, for ur caffi
 th lctro
ic ty * tra
sitio
is a
d this tra
sitio

is th caus for
*
is
I
lctro
ic sctroscoy scially i
orga
ic molculs, th tra
sitio
obsr
vd i
UV-visibl rgio
or i
othr wards Br-Lambrt law is valid. Dtrmi
at
io
of caffi
 i
ta lavs Caffi
 co
t
t i
ta lavs ca

ot b dtrmi

d dirctly usi
g UV-visibl sctromtr, du to th matrix ffct of UV absorbi

g substa
cs (Guzi
, 2002). This ffct ca
b obsrvd i
th sctral ba
ds o
f ta lavs i
watr as show
i
Figur 8; as s
from th Figur, caffi
 s
ctra i
trfac with othr comou
ds i
ta lavs. Thrfor, it is
cssary t
o dvlo a mthod to ovrcom this difficulty. Th mthod dvlod i
ths x
rim
tal activitis is to first dissolv caffi
 i
watr a
d th
xtract it
, usi
g dichloromtha
 as m
tio
d i
th rocdur art. I
Figur 9, th abs
ortio
sctra of ur caffi
 a
d caffi
 xtractd by dichloromtha
 xact
ly ovrlas.
absortio
. Usi
g th abov quatio
s, th otical tra
sitio
rortis of caff
i
 i
diffr
t solv
ts ar rs
td i
Tabl 1. Validatio
of th mthod
Th calibratio
grah corrlati
g to th absorba
c a
d co
c
tratio
of ur ca
ffi
 i
dichloromtha
 was co
structd at th highst ak for co
c
tratio

ra
g -8 -3 of (1.16 to 9.47)10 molcm (Figur 7). Th sta
dard dviatio
is 0.00
84 a
d th li
ar rgrssio
coffici
t is 0.99972. From Figur 7, good li
ar
rlatio
shis wr obsrvd for a wid co
c
tratio
ra
g. This i
dicats that
absorba
c is dirctly roortio
al to co
c
tratio

6
Afr. J. Pur Al. Chm.
3
Absorba
c
2
1
Absorba
c
2
B C D E F
0 250 300 350 400 450 500
0 250 300 350 400 450 500
Wavl
gth(
m)
Figur 10. Th ovr lad sctra of caffi
 for diffr
t rou
d of xtractio

(B) for first rou
d, (C) for sco
d rou
d, (D) for third rou
d, (E) for fourth
rou
d, a
d (F) for fifth rou
d.
Wavl
gth (
m)
Figur 8. Absortio
sctrum of ta lavs i
watr.
3
__Absortio
sctrum of ur caffi
 __Absortio
sctrum of caffi
 xtract
d from ta lavs
Absorba
c
2
1
0 250 300 350 400 450 500
Wavl
gth (
m)
Figur 9. Absortio
sctra of ur caffi
 a
d caffi
 xtractd from ta l
avs.
This i
dicats that dichloromtha
 was a good solv
t usd to xtract caffi

from ta lavs. To dtrmi
 caffi
 from ta lavs, th xtractio
s wr r
atd four tims u
til th sctrum of caffi
 bcoms flat, wh
s
u
dr UV
-visibl sctromtr. I
th fifth xtractio
, th co
t
t of caffi
 was fou

d
gligibl (Figur 10).
Tabl 2 rs
ts th xrim
tal rsult for th dtrmi
atio
of caffi
 at tw
o diffr
t tmraturs (30 C a
d 94 C or boili
g tmratur). For co
v
i
c,
w usd to rrs
t ta samls by symbols i
Tabl 2. Th rrs
tatio
s ar
as follows, Addis black ta (A) , Ethioia
gr
ta (B), black lio
ta (C), c
i

amo
black ta (D), tosig
black ta (E), gi
gr black ta (F), Sri La
ka
gr

ta (G), I
dia
Tatagold black ta (H), I
dia
Taj Mahal ta (I), K
ya
bla
ck ta (J), South Africa
black ta (K), a
d Zimbabwa
Taga
da black ta (L). T
h rsult of th xrim
t i
dicats that (
ot i
dicatd i
th Tabl 2), most
caffi
 was xtractd duri
g th first xtractio
(about 85% for 30 a
d 65% C fo
r 94 of th total caffi
. Th rsult i
Tabl 2 C) i
dicats that at 30 th rc

tag of caffi
 i
C, Ethioia
gr
ta lavs is th gratst, of all th
othr Ethioia
ta lavs studid. O
th othr ha
d, Ethioia
black lio
ta
has th last caffi
 co
t
t comard to th othr Ethioia
ta lavs. As ca

b s
from th Tabl 2, caffi
 co
t
t of K
ya
black ta lavs is th g
ratst of all th othr ta lavs. Nxt to K
ya
, I
dia
Taj Mahal ta has th

xt highr co
t
t of caffi
 .To th othr 
d, Sri La
ka
gr
ta, which
is urchasd i
Ethioia
sur markts, has th last caffi
 co
t
t of all
th abov tas. From th ta lavs tstd at th boili
g tmratur (94 C), sim
ilar to th rsult at 30 th co
t
t of C, caffi
 i
Ethioia
gr
ta lavs
is th gratst of th othr ta lavs a
d Ethioia
black lio
ta has th l
ast caffi
 co
t
t. Wh
w comar th co
t
t of
Atomssa a
d Ghola
7
Tabl 2. Exrim
tal rsult of dtrmi
atio
of caffi
 i
ta lavs at two d
iffr
t tmraturs (30 a
d 94 (
= 3). C C)
30 C Saml A B C D E F G H I J K L
94 C Prc
tag of caffi
 2.010.04 2.080.01 1.500.00 1.980.09 1.940.04 1.630.03 1.
04 1.870.09 2.300.04 2.360.00 1.700.05 1.520.01
max (
m)
274.800.28 275.20.00 274.40.00 276.80.00 275.20.00 275.20.00 275.60.28 275.60.28 27
0 275.60.28 275.20.56 275.60.28
Amax 0.4680.011 0.4780.004 0.3460.004 0.4620.025 0.4580.009 0.3820.006 0.3170.013 0.
.040 0.5380.001 0.5470.006 0.4010.011 0.3570.005
max (
m)
275.50.28 275.20.00 275.50.21 276.00.00
Amax 0.4860.010 0.4940.028 0.3660.005 0.4220.019
Perce
tage of caffei
e 2.110.04 2.150.01 1.600.01 1.870.08
Absorba
ce
2
____Ethiopia
gree
tea Ci

amo
tea
0 250 300 350 400 450 500
Wave e
gth(
m)
Figure 11. Over appe spectra of caffei
e extracte from Ethiopia
gree
tea a

ci

amo
tea.
caffei
e at 30 a
 boi i
g temperature, the perce
tage C of caffei
e at the boi i

g temperature is greater. Caffei
e co
te
t i
tea eaves reporte i
this resea
rch is i
the ra
ge of va ues reporte (1 to 5%). As it ca
be see
i
this rese
arch, the maximum co
te
t of caffei
e is 2.36% which is a most simi ar to the re
su ts obtai
e for the caffei
e co
te
ts of markete tea by Misra et a . (2009),
usi
g HPLC i
which the maximum co
ce
tratio
of caffei
e i
tea samp es of mar
kete tea was 2.145%. Abu et a . (2006) a so reporte usi
g HPLC that, the caf
fei
e co
te
t for b ack tea was 3.34% a
 gree
tea was 2.44%. Precisio
of the
metho was etermi
e by three rep icatio
s of each samp e. The precisio
(%RSD)
of the
rep icatio
s was fou
 to be ess tha
two which is i
icative of a precise meth
o. The UVvisib e absorba
ce ra
ge of caffei
e is from 243
m to 302
m. But fo
r ci

amo
tea eaves the ra
ge is from 243
m to 318
m (Figure 11). This i
ic
ates that the aitio
of ci

amo
to tea eaves i
creases the wave e
gth ra
ge
by 16
m. Co
c usio
A ter
ative methos were eve ope to etermi
e caffei
e co

te
t i
rea tea eaves usi
g UV visib e spectrometer. I
this research, optica
tra
sitio

8
Afr. J. Pure App . Chem.
properties of pure caffei
e a
 caffei
e co
te
t of rea tea eaves at two iffe
re
t temperatures were a
a yze a
 the resu t agrees with the iterature va ues
of other a
a ytica methos. To make the resu t more re iab e, the experime
ts
were repeate three times a
 the average va ues were take
. The resu ts at two
iffere
t temperatures revea that, caffei
e is better extracte at the boi i
g
temperature tha
that of 30 a
 more C extractio
time. But the iffere
ces were
very sma . Therefore, it ca
be sai that, by taki
g more extractio
time a
 a
t higher temperatures, more caffei
e ca
be extracte tha
at boi i
g temperatur
e a
 a ess extractio
time. The resu t of the experime
t i
icates that for ci


amo
tea, the wave e
gth ra
ge i
creases to the o
ger wave e
gth. This i
ica
tes that, aitio
of ci

amo
to tea eaves i
creases the wave e
gth ra
ge. The
broae
i
g of absorptio
spectrum whe
tea is b e
e with ci

amo
ca
be exp
ai
e by the fact that i
this tea, caffei
e a
 compou
s i
ci

amo
wi have
iffere
t
atura freque
cies.
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