The Korean Journal of Food & Health Convergence (식품보건융합연구)

Korea Food & Health Convergence Association (한국식품보건융합학회)
권호 표지
DOI QR코드

DOI QR Code

Assessment of The Level of Caffeine in Some Tea Leaves Marketed in Dutse: Jigawa State

  • BDULLAHI, R. (Department of Chemistry, Federal University Dutse) ;
  • LAWAL, A.M. (Science Department, Maude International Schools) ;
  • IBRAHIM, M.S (Break-Free Plastic Movement) ;
  • KHALID, A. (Science Department, Great Icon International School) ;
  • MUHAMMAD, U.L. (Department of Chemistry, Al-Qalam University)
  • Received : 2019.04.14
  • Accepted : 2019.05.10
  • Published : 2019.06.30
Download PDF
⟨ Previous Next ⟩

Abstract

The use of caffeine as a psychoactive stimulant in tea has been observed to have serious negative effects in humans' systems such as respiratory, nervous, cardiovascular, renal and skeletal systems. This study was carried out to assess the levels of caffeine in 10 different tea brands available in local market in Dutse, Jigawa State, Nigeria. Quantitative analysis of caffeine was performed by a simple and fast UV-Vis spectrophotometric methods using different solvents for extraction. The caffeine content in all the tea samples analyzed in this study were below the maximum allowable limits set by the USFDA. Tea have been associated with adverse health effects and the claims made by manufacturers about the benefits of tea do not highlight risks associated with excessive consumption of a combination of the ingredients contained in tea. Long term effects of tea consumption of children and young people have not been adequately studied. Therefore, it is recommended that further research be carried out on the adverse effects of energy drinks on children. Research is also needed to be done on the effects of the combination of ingredients on health and excessive consumption of those ingredients to children and adolescents. People need to be educated and given proper awareness on the health risks associated with caffeine containing beverages.

Keywords

References

  1. Abourashed, E. A., & Mossa, J. S. (2004). HPTLC determination of caffeine in stimulant herbal products and power drinks. Journal of Pharmaceutical and Biomedical Analysis, 36(6), 17-20. https://doi.org/10.1016/j.jpba.2004.05.019
  2. Andrews, K. W., Schweitzer, A., Zhao, C., Holden, J. M., & Roseland, J. M. (2007). The caffeine contents of dietary supplements commonly purchased in the US: analysis of 53 products with caffeine-containing ingredients. Anal. Bioanal Chem, 389, 231-239. https://doi.org/10.1007/s00216-007-1437-2
  3. Ahmad, A. H., Alghamdi, F. A., & Alwarthan, A. A. (2005). Determination of content levels of some food additives in beverages consumed in Riyadh City. J. King Saud Univ., 18, 99-109.
  4. Alan, M., & Iris, M. (2004). The Empire of Tea (p. 32). New York, NY: The overlook Press.
  5. Alpdogan, G., Karabina, K., & Sungur, S. (2002). Derivative Spectrophotometric Determination of Caffeine in Some Beverages. Turk J Chem., 26, 295-302.
  6. Amra, P., Mojca, S., Zeljko, K., Bernd, W., Frank, O., & Sabine, G. (2006). Extraction of active ingredients from green tea (camellia sinensis ): Extraction efficiency of major catechins and caffeine. Food Chem., 96, 597 - 605. https://doi.org/10.1016/j.foodchem.2005.03.015
  7. Anna, K., & Kurek, J. P. (2013). Natural Products and Pharmaceuticals.
  8. Armenta, S., Garrigues, S., & de la Guardia, M. (2005). Solid-phase FT-Raman determination of caffeine in energy drinks. AnalyticaChimicaActa, 547, 197-203.
  9. Ashihara, H., & Crozier, A. (1999a). Biosynthesis and metabolism of caffeine and related purine alkaloids in plants. Adv. Bot. Res., 30, 118-205.
  10. Ashihara, H., & Crozier, A. (1999b). Biosynthesis and catabolism of caffeine in low-caffeine-containing species of Coffea. J. Agric. Food Chem., 47, 3425-3431. https://doi.org/10.1021/jf981209n
  11. Barone, J. J., & Roberts, H. R. (1996). "Caffeine Consumption". Food Chemistry and Toxicology, 34, 119. https://doi.org/10.1016/0278-6915(95)00093-3
  12. Bennett, A. W., & Bonnie, K. B. (2001). The world of caffeine: The science and culture of the World's Most Popular Drug (p.226). Abingdon-on-Thames, England: Roultledge.
  13. Bispo, M. S., Veloso, M. C., Pinheiro, H. L., De Oliveira, R. F., Reis, J. O., & De Andrade, J. B. (2002). Simultaneous determination of caffeine, theobromine and theophylline by high-performance liquid chromatography. J. Chromatographic Sci., 40, 45-48. https://doi.org/10.1093/chromsci/40.1.45
  14. Bolton, S., & Null, G. (1981). Caffeine: Psychological Effects, Use and Abuse. Orthomolecular Psychiatry J., 10, 202-211.
  15. Casimir, E. G., Stephen, E. A., Nurudeen, S. A., & Igelige, U. G. (2014). Evaluation of caffeine, aspartame and sugar contents in energy drinks. J. Chem. Pharm. Res., 6(8), 39-43.
  16. Caudle, A.G., Gu, Y., & Bell, L. N. (2001). Improved analysis of theobromine and caffeine in chocolate food products formulated with cocoa powder. Food Research International, 34, 599-603. https://doi.org/10.1016/S0963-9969(01)00077-1
  17. Chen, Q., Zhao, J., Huang, X., Zhang, H., & Liu, M. (2006). Simultaneous determination of total polyphenols and caffeine contents of green tea by near-infrared reflectance spectroscopy. Microchemical Journal, 83, 42-47. https://doi.org/10.1016/j.microc.2006.01.023
  18. Chen, Q. -C., & Wang, J. (2001). Simultaneous determination of artificial sweeteners, preservatives, caffeine, theobromine and theophylline in food and pharmaceutical preparations by ion chromatography. Journal of Chromatography., 937(1), 57-64. https://doi.org/10.1016/S0021-9673(01)01306-1
  19. David, I. G., Bizgan, A. M., Popa, D. E., Buleandra, M., & Moldovan, Z. (2015) Rapid determination of total polyphenolic content in tea samples based on caffeic acid voltammetric behaviour on a disposable graphite electrode. Food Chem j., 17, 1059-1065.
  20. De Aragao, N.M, Veloso, M.C.C., Bispo, M.S., Ferreira, S.L.C., & De Andrade, J.B. (2005). Multivariate optimisation of the experimental conditions for determination of three methylxanthines by reversed-phase highperformance liquid chromatography. Talanta 67: 1007-1013 https://doi.org/10.1016/j.talanta.2005.04.066
  21. Farah A, Monteiro M.C, Calado V, Franca A.S & Trugo LC. (2006). Correlation between cup quality and chemical attributes of Brazilian coffee. Food Chemistry 98:373-80. https://doi.org/10.1016/j.foodchem.2005.07.032
  22. Ferraro, P. M., Taylor, E. N., Gambaro, G., & Curhan, G. C. (2013) Soda and other beverages and the risk of kidney stones. Clin. J. Am. Soc. Nephrol, 8, 1389-1395. https://doi.org/10.2215/CJN.11661112
  23. Frary, C. D., Johnson, R. K., & Wang, M. Q. (2005) Food sources and intakes of caffeine in the diets of persons in the United States. J. Am. Diet Assoc., 105, 110-113. https://doi.org/10.1016/j.jada.2004.10.027
  24. Goto, T., Yoshida, Y., Kiso, M., & Nagashima, H. (1996). Simultaneous analysis of individual catechins and caffeine in green tea. Journal of Chromatography., 749, 295-9. https://doi.org/10.1016/0021-9673(96)00456-6
  25. Grand, A. N., & Bell, L. N. (1997). Caffeine Content of Fountain and Private-Label Store Brand Carbonated Beverages. Journal of the American Dietetic Association, 97, 179-182. https://doi.org/10.1016/S0002-8223(97)00047-3
  26. Hicks, M. B., Hsieh, Y. H. P., & Bell, L. N. (1996). Tea preparation and its influence on methylxanthine concentration. Food Res. Int., 29(3-4), 325-330. https://doi.org/10.1016/0963-9969(96)00038-5
  27. Hiroshi, A., Monteiro, A. M., Gillies, M. F., & Crozier, A. (1996). Biosynthesis of caffeine in leaves of coffee. Plant Physiol., 111, 747-753. https://doi.org/10.1104/pp.111.3.747
  28. Horie, H., Mukai, T., & Kohata, K. (1997). Simultaneous determination of qualitatively important components in green tea infusions using capillary electrophoresis. Journal of Chromatography., 758, 332-335. https://doi.org/10.1016/S0021-9673(96)00764-9
  29. Hossain, M., Jahan, I., Akter, S., & Rahman, S. M. B. (2015). Isolation and identification ofAzospirillum isolates from different paddy fields of North Bengal. Indian Journal of Research in Pharmacy and Biotechnology, 3, 2320-3471.
  30. Huck, C. W., Guggenbichler, W., & Bonn, G. K. (2005). Analysis of caffeine, theobromine and theophylline in coffee by near infrared spectroscopy (NIRS) compared to high-performance liquid chromatography (HPLC) coupled to mass spectrometry. AnalyticaChimicaActa, 538, 195-203.
  31. James, J. (1991). Caffeine and Health. Journal of Analytical Toxicology, 33, 26-32
  32. Kalra, K., Kumar, S., & Maithani, J. (2011) Estimation of caffeine in different beverages by Ultraviolet Spectroscopy. International Journal of Pharmacy and Life Science, 2(11), 1214-1215
  33. Kalra, K., Gaur, M., Nainwal, P., Singh, R. P., & Jain, D. A. (2011) Solubility enhancement of rifapentine by inclusion complex. International Journal of Drug Delivery, 3, 432-438
  34. Kamijo, Y., Soma, K., Asari, Y., & Ohwada, T. (1999) Severe rhabdomyolysis following massive ingestion of oolong tea: caffeine intoxication with coexisting hyponatremia. Veterinary and Human Toxicology, 41, 381-383.
  35. Kato, M., Mizuno, K., Crozier, A., Fujimura, T., & Ashihara, H., (2000). A gene encoding caffeine synthase from tea leaves. Nature, 406, 956-957. https://doi.org/10.1038/35023072
  36. Kato, M., Mizuno, K., Fujimura, T., Iwama, M., Irie, M., Crozier, A., & Ashihara, H., (1999). Purification and characterization of caffeine synthase from tea leaves. Plant Physiol., 120, 586-597.
  37. Kerrigan, S., & Lindsey, T. (2005). Fatal caffeine overdose: two case reports. Forensic Sci. Int. Journal of Analytical Toxicology, 153(1), 67-69 https://doi.org/10.1016/j.forsciint.2005.04.016
  38. Kipngetich, T.E., Hillary, M., & Swamy, T.A. (2013). Determination of levels of phosphates and sulphates in domestic water from three selected springs in Nandi County, Kenya. International Journal of Pharmacy and Life Science, 4, 2828-2833.
  39. Komes, D., Horzic, D., Belscak, A., Kova K. C., Ganic, C. and A. Baljak, K. (2009). Determination of caffeine content in tea and mate tea by using differentmethods. Czech. J. Food Sci. 27, 213-216. https://doi.org/10.17221/612-CJFS
  40. La, O. W., Luk, S. F., Cheng, O. M., & Chiu, T. P. Y. (1992). Background-correction methods for Determination of Caffeine in Beverages, Coffee and Tea by Using Second-derivative Ultraviolet Spectrophotometry. Analyst, 2, 777-783.
  41. Liguori, A., Hughes, J. R., & Grass, J. A. (1997). Absorption and Subjective Effects of Caffeine from Coffee, Cola and Capsules. Pharmacology Biochemistry and Behavior, 58, 721-726. https://doi.org/10.1016/S0091-3057(97)00003-8
  42. Mei, M. A., Mawahib, E., Mohammed, I. T., Badawi, A. Z., & Abdalla, A. E. (2012). Determination of Caffeine in Some Sudanese Beverages by High Performance Liquid Chromatography. Pakistan Journal of Nutrition, 11(4), 336-342. https://doi.org/10.3923/pjn.2012.336.342
  43. Mandel, H. G. (2002). Update on caffeine consumption, disposition and action. Food and Chemical Toxicology, 40, 1231-1234. https://doi.org/10.1016/S0278-6915(02)00093-5
  44. Mashkouri, N. N., Hamid. A. S., & Afshin, R. K. (2003). Determination of caffeine in black tea leaves by Fourier transform infrared spectrometry using multiple linear regression. Microchemical Journal, 75, 151-158. https://doi.org/10.1016/S0026-265X(03)00095-X
  45. McCusker, R. R., Goldberger, B. A., & Cone, E. J. (2006). Caffeine content of energy drinks,carbonated sodas, and other beverages. J. Anal.Toxicol., 30(2), 112-114 https://doi.org/10.1093/jat/30.2.112
  46. Mizuno, K., Kato, M., Irino, F., Yoneyama, N., Fujimura, T., & Ashihara, H., (2003). The first committed step reaction of caffeine biosynthesis: 7-methylxanthosine synthase is closely homologous to caffeine synthases in coffee (Coffea arabica L.). FEBS Lett., 547, 56-60. https://doi.org/10.1016/S0014-5793(03)00670-7
  47. Mizuno, K., Okuda, A., Kato, M., Yoneyama, N., Tanaka, H., Ashihara, H., & Fujimura, T. (2003). Isolation of a new dual-functional caffeine synthase gene encoding an enzyme for the conversion of 7-methylxanthine to caffeine from coffee (Coffea arabica L.). FEBS Lett., 534, 75-81 https://doi.org/10.1016/S0014-5793(02)03781-X
  48. Mohammed, S. G., Al-Hashimi, A. G., & Al-Hussainy, K. S. (2012). Determination of Caffeine and Trace Minerals Contents in Soft and Energy Drinks Available in Basrah Markets. Pakistan Journal of Nutrition, 11, 845-848. https://doi.org/10.3923/pjn.2012.845.848
  49. Mrvos, R. M., Reilly, P. E., Dean, B. S., & Krenzelok, E. P. (1989). Massive caffeine ingestion resulting in death. Vet Hum Toxicol, 31, 571-572
  50. Mufakkar, M., Tahir, M. N., Tariq, M. I., Ahmad, S., & Sarfraz, M. (2010). (E)-1-(4- Methoxybenzylidene)-2-phenyl-hydrazine.
  51. Nathanson, J. A. (1984) Caffeine and related methylxanthines: possible naturally occurring pesticides. Science, 226, 184-187. https://doi.org/10.1126/science.6207592
  52. Nehlig, A., Daval, J. L., & Debry, G. (1992) Caffeine and the central nervous system, mechanisms of action, biochemical, metabolic, and psycho stimulant effects. Brain Res. Rev., 17, 139-170. https://doi.org/10.1016/0165-0173(92)90012-B
  53. Nehlig, A., Daval, J. L., & Debry, G. (1992). Caffeine and the central nervous system: mechanisms of action, biochemical, metabolic and psychostimulant effects. BrainResearch Reviews, 17, 139-170.
  54. Newton, R., Broughton, L. J., Lind, M. J., Morrison, P. J., & Rogers, H. J. (1981) Plasma and salivary pharmacokinetics of caffeine in man. Eur. J. Clin. Pharmacol, 21, 45-52 https://doi.org/10.1007/BF00609587
  55. Nishitani, E., & Sagesaka, Y. M. (2004). Simultaneous determination of catechins, caffeine and other phenolic compounds in tea using new HPLC method. Journal of Food Composition and Analysis, 17, 675-85. https://doi.org/10.1016/j.jfca.2003.09.009
  56. Nour, V., Trandafir, I., & Ionica, M. E. (2010). Chromatographic determination of caffeine contents in soft and energy drinks available on the Romanian market. St. Cerc. St. CICBIA, 11, 351-358.
  57. Palatini, P., Ceolotto, G., Ragazzo, F., Dorigatti, F., & Saladini, F. (2009) CYP1A2 genotype modifies the association between coffee intake and the risk of hypertension. J Hypertens, 27, 1594-1601. https://doi.org/10.1097/HJH.0b013e32832ba850
  58. Paradkar, M. M., & Irudayaraj, J. (2002). Rapid determination of caffeine content in soft drinks using FTIR-ATR spectroscopy. Food Chemistry, 78, 261-266. https://doi.org/10.1016/S0308-8146(02)00116-4
  59. Pura, N. J. (2001). Improved high-performance liquid chromatography method to determine theobromine and caffeine in cocoa and cocoa products. J Agric Food Chem, 49, 3579-3583. https://doi.org/10.1021/jf000728z
  60. Komes, D., Horzic, D., Belscak, A., Kovacevic Ganic, K., & Balj, A. (2009). Determination of caffeine content in tea and maté tea by using different methods. Czech. J. Food Sci., 27, 213-216. https://doi.org/10.17221/612-CJFS
  61. Robert, C., Crowford, P., & Atkins, V. (2014). Hiding under a health halo. California centre for public health advovacy.
  62. Rogers, P. J., & Dernoncourt, C. (1998). Regular caffeine consumption: A balance of adverse and beneficial effects for mood and psychomotorperformance. J. Pharmacol. Biochem., 59(4), 1039-4522 https://doi.org/10.1016/S0091-3057(97)00515-7
  63. Rogers, P. J., & Dernoncourt, C. (1998). Regular caffeine consumption: a balance of adverse and beneficial effects for mood and psychomotor performance. PharmacolBiochemBehav., 59(4), 1039-1045.
  64. Romero, C. (2007). Determination of theobromine, theophylline and caffeine in cocoa samples by a highperformance liquid chromatographic method with on-line sample cleanup in a switching-column system. Journal of Food Chemistry, 100, 459-67. https://doi.org/10.1016/j.foodchem.2005.10.007
  65. Runge, F., & Friedlieb, F. (2014). Neueste phyto chemische Entdeckunge zur Begrundun einer wissens chaftlichen Phytochemie (20th ed).
  66. Schulz, H., Engelhardt, U. H., Wegent, A., Drews, H., & Lapczynski, S. (1999). Application of near-infrared reflectance spectroscopy to the simultaneous prediction of alkaloids and phenolic substances in green tea leaves. J Agric Food Chem, 47, 5064-5067. https://doi.org/10.1021/jf9813743
  67. Sfetcu, N. (2006). Health and Drugs: Diseases prescription and Medication.
  68. Smith, A. P. (2005). Caffeine at Work. Human Psychopharmacol., 20(6), 441. https://doi.org/10.1002/hup.705
  69. Spiller, G. (1998). Caffeine (p. 225-230). New York, NY: CRC Press.
  70. Stanton, C. K., & Gray, R. H. (1995). Effects of caffeine consumption on delayed conception. Am J Epidemiol, 142, 1322-1329. https://doi.org/10.1093/oxfordjournals.aje.a117600
  71. Thelle, D. S. (1993). Metabolic effects of coffee and caffeine intake on the cardiovascular system. Caffeine, Coffee and Health.
  72. Thomas, J. B., Yen, J. H., Schantz, M. M., Porter, B. J., & Sharpless, K. E. (2004). Determination of caffeine, theobromine, and theophylline in standard reference material 2384, baking chocolate, using reversed-phase liquid chromatography. J Agric Food Chem, 52, 3259-3263. https://doi.org/10.1021/jf030817m
  73. Torres, A., & Francis, M. (2009) Caffeine (Health aspects) Caffeine (physiological aspects) Mental illness (risk factors).
  74. U.S. Food and Drug Administration. (2007). Department of Health and Human Services.
  75. Violeta, N., Trandafir, I., & Elena, I. M. (2008). Quantitative determination of caffeine in carbonated beverages by an HPLC method. J. Agroalimen. Proc. Technol, 14, 123-127
  76. Wang, H., Helliwell, K., & You, X. (2000). Isocratic elution system for the determination of catechins,caffeine and gallic acid in green tea using HPLC. Food Chemistry, 68, 115-21. https://doi.org/10.1016/S0308-8146(99)00179-X
  77. Wanyika, H. N., Gatebe, E. G., Gitu, L. M., Ngumba, E. K., & Maritim, C.W. (2010). Determination of caffeine content of tea and instant coffee brands found in the Kenyan market. Afr. J. Food Sci., 4, 353-358.
  78. Zuo, Y., Chen, H., & Deng, Y. (2002). Simultaneous determination of catechins, caffeine and gallic acids in green, Oolong, black and pu-erh teas using HPLC with a photodiode array detector. Talanta, 57, 307-316. https://doi.org/10.1016/S0039-9140(02)00030-9