International Journal of Advanced Research in Chemical Science (IJARCS)

Volume 6, Issue 9, 2019, PP 11-19

ISSN No. (Online) 2349-0403
DOI: http://dx.doi.org/10.20431/2349-0403.0609002
www.arcjournals.org

Extraction of Caffeine
Aniket Chaugule, Hitesh Patil, Shreyans Pagariya, Pradnya Ingle*
Associate Professor Department of Chemical Engineering, Shivajirao S Jondhale College of Engineering,
Dombivli (E), 421201, University of Mumbai, India

*Corresponding Author: Pradnya Ingle, Associate Professor Department of Chemical Engineering,

Shivajirao S Jondhale College of Engineering, Dombivli (E), 421201, University of Mumbai, India

Abstract: Caffeine is a chemical found in coffee, tea, cola, guarana, mate, and other products.Caffeine is one
of the most commonly used stimulants among athletes. Taking caffeine, within limits, is allowed by the
National Collegiate Athletic Association (NCAA). Urine concentrations over 15 mg/mL are prohibited. It
takes most people about 8 cups of coffee providing 100 mg/cup to reach this urine concentration. The aim of
this study is to determine the concentration of caffeine in reputed tea types and coffee. The Technique used
here is Liquid-Liquid Extraction to extract caffeine. The Study also focused whether we can extract a
significant amount of caffeine using different extracting solvents and different bases.
Keywords: Caffeine, Liquid-Liquid Extraction and Iodometric back titration

1. INTRODUCTION
Caffeine is a naturally occurring chemical stimulant found in the leaves, seeds and fruits of a
numerous plant species of a group of compounds called trimethylxanthine. Its chemical formula is C 8
H10 N4 O2. Caffeine is most commonly used to improve mental alertness, but it has many other uses.
Caffeine is used by mouth or rectally in combination with painkillers (such as aspirin and acetaminophen)
and a chemical called ergotamine for treating migraine headaches. It is also used with painkillers for
simple headaches and preventing and treating headaches after epidural anesthesia.
1.1. Properties of Caffeine
 Systematic name:1,3,7-trimethyl-1H-purine- 2,6(3H,7H)-Dione
 Other name: 1,3,7-trimethylxanthine & 1,3,7-trimethyl-2,6-dioxopurine
 Molecular formula: C8H10N4O2
 Molecular mass: 194.19 g/mole
 Melting point: 238°C
 Solubility in water: slightly soluble
1.2. Health Benefits of Caffeine
 Research indicates that caffeine may help protect human brain cells, which lowers the risk of
developing some diseases, such as Parkinson’s.
 Regular cups of coffee may stimulate the gallbladder and reduce the risk of gallstones.
 Caffeine causes the blood vessels to constrict, which may help relieve some headache pain.
 Coffee reduces inflammation and may help prevent certain heart related illnesses.
 Treats Migraine.
 Relieves Asthma Attack
 Increases the potency of analgesics.
 Caffeine is also used for weight loss and type 2 diabetes.

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Extraction of Caffeine

 Very high doses are used, often in combination with ephedrine, as an alternative to illegal stimulants.
 Caffeine creams are applied to the skin to reduce redness and itching in dermatitis.
1.3. Adverse Effects of Caffeine
 There is a significant association between drinking caffeinated coffee and the decrease of bone
mineral density, which leads to osteoporosis.
 The daily consumption of caffeinated drinks can increase blood sugar levels and cause problems
for people with diabetes.
 Caffeine is a diuretic and can cause dehydration.
 Caffeine can prevent some from falling asleep and interferes with deep sleep, which can lead to
fatigue during the day.
The level of caffeine can vary depending on what is consumed. A piece of chocolate may have as
little as five milligrams while energy drinks contain as much as 160 milligrams. Make sure to read the
labels of pain medications and diet pills as products can have levels of caffeine as high as 200
milligrams. Michigan State University Extension recommends moderate doses of caffeine, 200 to 300
milligrams per day, which is equivalent to two to four cups of brewed coffee and is considered safe
for most adults. If you are consuming more than 500 to 600 milligrams of caffeine per day, which
equals four to seven cups of coffee, you may be prone to health problems including insomnia,
nervousness, nausea or gastrointestinal problems, elevated heartbeat, headaches, etc. If you are
experiencing unusual side-effects associated with the consumption of foods with caffeine, you should
consult your physician.
1.4. How Does Caffeine Works?
Caffeine works by stimulating the central nervous system (CNS), heart, muscles, and the centers that
control blood pressure. Caffeine can raise blood pressure, but might not have this effect in people who use
it all the time. Caffeine can also act like a “water pill” that increases urine flow. But again, it may not have
this effect in people who use caffeine regularly. Also, drinking caffeine during moderate exercise is not
likely to cause dehydration.

Fig1. Structure of caffeine

Table1. Caffeine Content of Common Food and Drugs
Espresso 120 mg per 2 Oz
Coffee, Regular, Brewed 103 mg per cup
Instant Coffee 57mg per cup
Coffee, Decaffeinated 2 to 4 mg per cup
Tea 30-75 mg per cup
Cocoa 5-40mg per cup
Milk Chocolate 6mg per Oz
Baking Chocolate 35mg per Oz
Coca-Cola Classis 46mg per 12 Oz
Jolt Cola 72mg per 12 Oz
Anacin Bromo Seltzer Midol 32mg per pill
Excedrin Extra Strength 65mg per pill
DexatrimDietacVivarin 200mg per pill
Dristan 16mg per pill
No-Doz 100mg per pill
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Extraction of Caffeine

In table 1 the mentioned beverages and drugs are frequently used and it reveals that among them,
Espresso contains the maximum amount of caffeine as compared to other beverages and drugs.
In its pure form, caffeine is a white crystalline powder that tastes very bitter. It is medically useful to
stimulate the heart and also serves as increasing the rate of urine excretion. It is one of the most
studied ingredients in the food supply. The most commonly known sources of caffeine are coffee and
cocoa beans, guarana, and tea leaves. The amount of caffeine in food and beverage products varies
depending on the serving size, the type of product and preparation method. Tea which we generally
drink is made from the leaves of an Asian evergreen known as Camellia sinensis. The presence of
caffeine in plants helps to prevent them from insects and other herbivores with the compound’s bitter
taste and stimulating qualities. The caffeine content of tea leaves depends on the variety and where
they were grown; most tea has 3-5% by weight. The optical transition properties of caffeine were
measured in different solvents (dichloromethane, water, chloroform and ethyl acetate). Caffeine has
highest optical transitions in dichloromethane than the other solvents. Caffeine can be extracted more
at the boiling temperature than at 30°C. Caffeine had been widely used in the food and pharma
industry. The cost of extraction of caffeine from natural source is more. Research has been taken to
extract it from natural source more economically.
Table2. Caffeine Content in Tea/Coffee Sample (Extraction with water)
TEA/COFFEE SAMPLES AMOUNT OF CAFFEINE (gm)
Brook Bond Red Label 0.01
AVT 0.03
Eastern Eastea 0.02
Palat 0.04
3 Roses 0.02
Kannan Devan 0.01
Bru gold Coffee 0.68
AVT Coffee 0.62
These are some of the popular Tea and coffee brands among which Bru Gold Coffee contains the
maximum amount of caffeine, whereas Kannan Devan contains the least as mentioned in Table 2
2. MATERIALS AND METHODS
Liquid–liquid extraction (LLE) is a method to separate compounds or metal complexes, based on their
relative solubilities in two different immiscible liquids, usually water (polar) and an organic solvent
(non-polar). There is a net transfer of one or more species from one liquid into another liquid phase,
generally from aqueous to organic. The transfer is driven by chemical potential, i.e. once the transfer
is complete, the overall system of protons and electrons that make up the solutes and the solvents are
in a more stable configuration (lower free energy). The solvent that is enriched in solute(s) is called
extract. The feed solution that is depleted in solute(s) is called the raffinate. LLE is a basic technique
in chemical laboratories, where it is performed using a variety of apparatus, from separatory
funnels to countercurrent distribution equipment called as mixer settlers. This type of process is
commonly performed after a chemical reaction as part of the work-up, often including an acidic work-up.
Extraction is a method used for the separation of organic compound from a mixture of compound.
This technique selectively dissolves one or more compounds into an appropriate solvent. The solution
of these dissolved compounds is referred to as the extract. In the case of Caffeine extraction from tea
powder, the solubility of caffeine in water is 22mg/ml at 25°C, 180mg/ml at 80°C, and 670mg/ml at
100°C. Here the organic solvent Dichloromethane is used to extract caffeine from aqueous extract of
tea powder because caffeine is more soluble in dichloromethane (140mg/ml) than it is in water
(22mg/ml).The dichloromethane - caffeine mixture can then be separated on the basis of the different
densities of dichloromethane and water because dichloromethane is much denser than water and
insoluble in it. Residual water is separated from dichloromethane by drain out the dichloromethane
through separating funnel, thus dichloromethane passed through the funnel while polar solvents such
as water is still remaining in the funnel.
In the first phase of experimentation screening was carried out in order to determine the maximum
content of caffeine among black tea, green tea and coffee. The procedure was as follows: 10gm of
tea, green tea and coffee sample was taken and boiled for 15 minutes along with the addition of 6gm
of sodium carbonate which acts like a base which reacts with tannins to form sodium salts of tannins.
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Extraction of Caffeine

Next step is to filter the solution using vacuum filtration technique. The filtrate obtained is then used
for liquid-liquid extraction to extract the caffeine into a organic solvent. Dichloromethane is used as
solvent in liquid-liquid extraction because caffeine has higher solubility in Dichloromethane as
compared to other solvents. After separation of organic layer from the separating funnel it is then kept
for evaporationso as to evaporate the dichloromethane present in it. Now raw crude yellowish caffeine
is further sent to recrystallisation in order to obtain pure white caffeine. Ethanol is used for
recrystallisation as solvent.
Now after carrying out the above experiment and comparing the quantities of the caffeine obtained,
we came to the results that caffeine content is higher in coffee as compared to green tea and black tea.
The next attempt of experimentation is to extract caffeine using different solvents and different bases.
Using coffee for further extraction procedure because caffeine content is more in coffee as compared
to green tea, black tea and coffee. First of all, keeping the base as constant i.e. sodium carbonate and
varying solvents we are going to extract caffeine from coffee. 10 gm of coffee was boiled for 15-20
mins with sodium carbonate as base. This step is called as Solid-Liquid Extraction. Now the next step
is filtration which is carried using vacuum filtration instead of gravity filtration so as to minimize the
time required for filtration. Filtrate obtained is used for liquid-liquid extraction using different
solvents such as dichloromethane, acetone and ethanol. These solvents are not used simultaneously.
For each solvent, different liquid liquid extraction is carried out and then the product obtained which
is present in the organic layer is kept for evaporation. Then the quantity of caffeine from each of the
solvent used is compared in the results.
The final step of the experimentation is to determine what happens to the quantity and quality of
caffeine when we change the base used during solid-liquid Extraction. For this again 10 gm of coffee
is used and boiled along with the addition of sodium hydroxide as base instead of sodium carbonate.
Then again vacuum filtration is carried out in order to separate the particles of coffee beans present.
Then liquid-liquid extraction is used to separate caffeine in organic layer. Then organic layer obtained
is kept for evaporation and the product obtained is compared.
The procedure along with some snapshots are depicted as follows:
In order to extract caffeine from tea, several techniques are accompanied. First, a solid-liquid
extraction must take place in order to get the solid natural product into the liquid solvent. This can be
done by boiling tea leaves with the addition of sodium carbonate as a base. Further to separate the
tannins vacuum filtration is used.

Fig2. Solid-Liquid Extraction

Fig3. Vacuum Filtration

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Extraction of Caffeine

After Vacuum Filtration, Liquid-Liquid extraction is used to separate caffeine in organic layer.
Solvent used for solid liquid extraction is sodium carbonate whereas solvent used for liquid-liquid
extraction is Dichloromethane (CH2Cl2) (Note- Dichloromethane can irritate your skin so do not
handle Dichloromethane bare handedly).

Fig4. Liquid-Liquid Extraction

Now the next step is to keep the organic layer for evaporation of solvent which is dichloromethane.
After evaporation of solvent the left product is raw crude caffeine which is further sent to analysis.

Fig5. Crude Caffeine

Note: The sodium carbonate acts as a base - you could use sodium hydroxide instead. When you boil
tea leaves tannins dissolve in the water as well as the caffeine. If you do not use a base the tannins
will also be extracted into the solvent (i.e. methylene chloride) used in the subsequent extraction. The
base converts the tannins into their sodium salts - being ionic these salts are not soluble in solvents
like methylene chloride so remain in the aqueous layer during extraction. This allows purer caffeine to
be extracted.
After carrying out repeated extractions and using vacuum filtration we get crude white crystalline
caffeine as a product. Getting pure form of crystalline caffeine from crude caffeine, we need to carry
out recrystallisation. Recrystallisation is a fast and easy way to purify the caffeine.
The Success Of extraction involving a natural product is often expressed as percentage recovery,
𝐺𝑟𝑎𝑚𝑠 𝑜𝑓 𝑐𝑎𝑓𝑓𝑒𝑖𝑛𝑒 𝑅𝑒𝑐𝑜𝑣𝑒𝑟𝑒𝑑
%Recovery=
𝐺𝑟𝑎𝑚𝑠 𝑜𝑓 𝑡𝑒𝑎 𝑙𝑒𝑎𝑣𝑒𝑠
The percentage recovery is called the purified percent recovery or crude percent recovery. The
extraction with the highest percent recovery is considered the most successful extraction.
2.1. Analysis Techniques for Caffeine
 Thin Layer Chromatography (TLC)
There are different types of chromatographic methods such as paper chromatography, thin-layer
chromatography, column chromatography, gas chromatography, etc. They have the same principle:
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Extraction of Caffeine

1. Different solutes have different solubility in a solvent /different solutes have different degrees of
tendency to be dissolved in the same solvent.
2. As the solution (contains the solvent with the dissolved solutes) moves along a stationary solid
surface (a solid surface), different solutes adsorbed onto the solid surface in different extent as
they have different degree of adsorption characteristics (due to the different degrees of dissolve
tendency)
3. The “less soluble” solute will be retained first, and the “more soluble” solutes will be retained
afterwards. (Note: No two substances have the same solubility and adsorption characteristics.
4. Different solutes will then be separated on the different positions of the solid surface.
5. Retention Factor (RF) of each component is calculated as follow
𝐺𝑟𝑎𝑚𝑠 𝑜𝑓 𝑐𝑎𝑓𝑓𝑒𝑖𝑛𝑒 𝑅𝑒𝑐𝑜𝑣𝑒𝑟𝑒𝑑𝐷𝑖𝑠𝑡𝑎𝑛𝑐𝑒 𝑡𝑟𝑎𝑣𝑒𝑙𝑙𝑒𝑑 𝑏𝑦 𝑡ℎ𝑒 𝑐𝑜𝑚𝑝𝑜𝑛𝑒𝑛𝑡 𝑠𝑢𝑏𝑠𝑡𝑎𝑛𝑐𝑒 𝑓𝑟𝑜𝑚 𝑡ℎ𝑒 𝑏𝑎𝑠𝑒𝑙𝑖𝑛𝑒
Rf=
𝐷𝑖𝑠𝑡𝑎𝑛𝑐𝑒 𝑡𝑟𝑎𝑣𝑒𝑙𝑙𝑒𝑑 𝑏𝑦 𝑡ℎ𝑒 𝑠𝑜𝑣𝑒𝑛𝑡 𝑓𝑟𝑜𝑚 𝑡ℎ𝑒 𝑏𝑎𝑠𝑒𝑙𝑖𝑛𝑒

Pure caffeine and the extract are analyzed in the same TLC plate and compare any differences of their Rf.
 Spike Test
By adding known amount of standard caffeine in distilled water and raw coffee solution, then carry
out solvent extraction. By comparing the extraction results, we can analyze the recovery percentage of
the spiked caffeine and efficiency of solvent extraction.
 Iodometric Back Titration
Iodometric Back Titration Caffeine reacts with excess accurately known amount of iodine in acidic
environment, forming insoluble precipitate. Then the insoluble precipitate is removed by filtration.
Using titration by a standard sodium thio-sulphate solution with starch solution as indicator, we can
determine the amount of remaining iodine, and thus the amount of caffeine can be found. Here are the
chemical equations:
C8H10N4O2 + 2 I2 + KI + H2SO4 → C8H10N4O2.HI .I4 + KHSO4
I2 + 2 Na2S2O3 → 2NaI + Na2S4O6
The Analysis Technique used here is iodometric back titration. The procedure is as follows:
Caffeine solution was prepared using sulphuric acid as an acidic medium. Iodine was added to it and
then the solution was titrated against sodium thiosulphate till the solution becomes pale brown in
color. Then starch was added as indicator after the solution becomes pale brown. Again, the solution
is titrated against sodium thiosulphate and the endpoint of the reaction is dark blue to colorless
solution.

Fig6. Before addition of starch

Before the addition of starch the color of the solution is pale brown but after the addition of starch
indicator the color of the solution changes to dark blue which then after titration with sodium
thiosulphate the color of the solution turns colorless
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Extraction of Caffeine

Fig7. After addition of starch

The solution is colorless that means the end point is reached and now calculating the amount of
unreacted iodine with caffeine we can easily calculate the amount of reacted iodine with caffeine and
hence by stoichiometry the amount of caffeine or the concentration of caffeine is determined.

Fig8. Endpoint blue to colorless

3. RESULTS
Table3. Screening Results: To determine the maximum content of caffeine in different types of beverages.
Type of Beverage Amount of SampleTaken (gm) Extracted Raw Crude Caffeine(mg)
Green tea 10 1.6
Black Tea 10 2
Coffee 10 40
Here Solvent used was Dichloromethane and base used was sodium Carbonate for extracting
caffeinefrom above types of tea and coffee.
S. Parvathy ,Adlet Luiz and Jaya T. Vakrey in 2014 carried out the same analysis and they extracted
more amount of caffeine from black tea as compared to our experiment because they used acidified
water during solid-liquid extraction.
Amber Nawab, Quratulam Waseem, Javeria Asif, Fatima Ahmed in 2016 extracted caffeine from
black tea and they got 3% caffeine in the sample.
Muthanna J.Mohammed,Firas A. Al-Bayati in 2008 also extracted caffeine from tea and they also got
3% caffeine as the result.
The variations in the caffeine content of the coffee and tea is because of using different techniques
during extraction of caffeine.
Now for further experimentation coffee was used with different solvents and bases, as the caffeine
content of coffee is much higher as compared to other types of tea and coffee.
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Extraction of Caffeine

Table4. For carrying out each analysis using iodometric back titration as an analysis method, 10mgs of crude
caffeine extracted from coffee was used and results were obtained as follows:
Parameters Solvents Used Base Used Yield (mgs)(Pure % Yield
Studied Caffeine) (Pure to Raw)
Solvents Dichloromethane Sodium 6 60
Carbonate
Acetone 3.0623 30.623
Ethanol 4.2857 42.857
Base Dichloromethane Sodium 6 60
Carbonate
Sodium 4.42 44.2
Hydroxide
R.R Shinde, N.H Shinde in 2017 extracted caffeine using acetone as solvent and the results were quite
satisfying i.e. they obtained 11.27% of caffeine using acetone as solvent. We got more amount of
caffeine as compared to them because we have used sodium carbonate as base during Solid-Liquid
Extraction.
4. CONCLUSION
Tea is very rich in antioxidants. It is the most widely used beverage all over the world. It also has
medicinal properties. In this study teas will be decaffeinated using dichloromethane as a solvent. This
study will be carried out to check the amount of caffeine in used tea leaves. It is acceptable that the
amount of caffeine decreased with every use. Caffeine from tea is extracted by liquid-liquid extraction
followed by recrystallization. Caffeine is the most commonly used psychoactive drug in the world. It
is a pharmacological active substance and depending on the dose, can be a mild central nervous
system stimulant. Approximately 80% of the world’s Population Consumes Caffeine on daily basis.
The purified caffeine is then analyzed by using high performance liquid chromatography or
Iodometric back titration method. The serious concern about potential use of caffeine for pathogenic
effects has made it one of the most broadly studied drugs.
In the present study Caffeine content of different tea and coffee samples were studied and it is found
that the caffeine content varies from 1-5%. The values generally agree well with literature quoted
values of 2-5%.
The Series of experiments that have been conducted, we can conclude that the caffeine content of
coffee is relatively high as compared to other beverages and therefore we can also state that the
caffeine is highly soluble in Dichloromethane as compared to other solvents and also the Tannins are
more soluble in sodium carbonate as compared to other bases.
ACKNOWLEDGEMENT
Authors acknowledge the immense help received from the scholars whose articles are cited and
included in the references of the manuscript. Authors are also grateful to the project guide and the
college for the immense help they have provided during experimentation.
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Citation: Pradnya Ingle, et.al, “Extraction of Caffeine”, International Journal of Advanced Research in
Chemical Science, vol. 6, no. 9, p. 11-19, 2019. DOI: http://dx.doi.org/10.20431/2349-0403.0609002
Copyright: © 2019 Authors. This is an open-access article distributed under the terms of the Creative
Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium,
provided the original author and source are credited.

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