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Studies on the Effect of Brewing Temperature on Caffeine release from Coffee and Tea

Nirupama, J. (2006) Studies on the Effect of Brewing Temperature on Caffeine release from Coffee and Tea. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: Coffee and tea are important commodities that are extensively consumed worldwide. They have stimulant properties due to the presence of caffeine (eg.coffee which contains 2-4 % caffeine and tea which contains 2-3 %). The caffeine release of coffee and tea as influenced by various temperatures was investigated. The HPLC method was used for the analysis of caffeine content in coffee and tea samples using an internal standard. The interfering coffee and tea pigments were removed by passing the sample through Sep- Pak C18 cartridge. They were then injected on a reversed phase µ-Bondapak C18 column employing acetonitrile and water (20:80v/v) as mobile phase. Though the conditions for brewing of these were established keeping in mind their consumption as beverages,the effect of brewing with different temperatures on the release of caffeine was not known. Hence the percentage of caffeine released with respect to temperature was studied and the results were presented in the report.
Uncontrolled Keywords: Coffee, Tea, HPLC, Caffeine, Brewing Temperature
Subjects: 600 Technology > 07 Beverage Technology > 08 Tea
600 Technology > 07 Beverage Technology > 04 Coffee
600 Technology > 08 Food technology > 05 Processing and Engineering
Divisions: Plantation Products Spices and Flavour Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 20 Mar 2007
Last Modified: 28 Dec 2011 09:26
URI: http://ir.cftri.com/id/eprint/485

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