The Effect Of Caffeine On Various Food And Medicinal Products

1989 WordsMay 16, 20168 Pages
Background: Caffeine is a drug that is commonly used around the world. It is naturally present in coffee and coco beans, tealeaves and in various medicines and food supplements. Excess caffeine intake can cause harmful side effects, ranging from muscle tremors, fast heartbeat, insomnia and upset stomach (Adan A, et al. 2008). As such, it is important to be able to analyze and quantify caffeine in various food and medicinal products to ensure the safety and efficacy of the product. Currently, HPLC and UV-vis are common analytical methods for analyzing caffeine. Unfortunately, these two methods are time consuming and utilize large amounts of solvent, thus a more time efficient and less material consuming method is sought after. Near-infrared spectroscopy (NIR) is a method of interest due to its ability to analyze an analyte from a whole compound, which would save time (Blaco et al. 1998). Additionally, this reduces or diminishes the requirement for sample preparation when measuring solid samples, thus decreasing errors that can arise from sample preparation methods. Unfortunately, only a small number of procedures has been carried out and published on NIR applications with whole tablets since more work has been focused on qualitative NIR practices (Chen et al. 2001) Due to the various advantages of using NIR, Laasonen et al. sought to develop and validate a method using NIR diffuse reflectance to measure caffeine concentration in whole tablets (2003). Materials and Methods:

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