Spectrophotometric Determination of Caffeine in Selected Pakistani Beverages
Journal Title: Journal of Food Processing & Beverages - Year 2017, Vol 5, Issue 1
Abstract
Amount of caffeine in beverages gained much attention due to its various toxicological effects. However, limited data is available especially for store brands beverages. In order to assess the caffeine content, thirty different samples of soft drinks, energy drinks and tea samples were collected from Hyderabad, Pakistan. Quantification of caffeine was done by using in-house validated UV-Visible spectrophotometer. Accuracy and precision of the methods was checked by standard addition method. Tea sample (Tapal danedar) contains the highest amount of caffeine (111 μg/mL) with an average value of 89 μg/mL. Energy drinks (Mad Croc Cola) contain next higher amount of caffeine (90 μg/mL) with an average value of 47 μg/mL. The pH of all analyzed samples was found to be in the acidic range (2.88- 5.01) which is hazardous for adolescent teeth. This data will provide useful information for Pakistani regulatory authorities to set standards for additives in different types of beverages.
Authors and Affiliations
Zahid Shar
Keywords
Related Articles
- EP ID EP485923
- DOI 10.13188/2332-4104.1000019
- Views 61
- Downloads 0
The Cost of Going Green in the Wine Industry
Salinity build up in the San Joaquin Valley has been identified as one of the most important issues affecting water quality in California. As the wine industry continues to grow, it becomes even more imperative to find n...
Nanotechnology in Oenology
Nanotechnology’s era has begun with its broader range ofapplicability in science and technology. It’s stepping into the oenology would be a game changer because of the global wine market. The involvement of nanomaterials...
Efficacy of Sanitizers on Three Types of Tropical Fruits Having Different Skin Characteristics
The efficacy of removal of known concentrations of E.coli and Staphylococcus aureus from the fruit surfaces by different concentrations of Chlorine Dioxide, Hypochlorite, Hydrogen Peroxide, water and heat treatments were...
Do the Current Campylobacter Detection Methods in Poultry Carcass Fail To Include Viable But Non-Culturable (VNBC) Cells?
Campylobacter, a microaerophilic, spiral-shaped, Gram-negative bacterium, is a major cause of bacterial gastroenteritis worldwide. Campylobacter genus includes 12 species and C. jejuni and C. coli are the most common iso...
Effect of Extrusion Conditions on Nutrient Status of Ready-to-Eat Breakfast Cereals from Sorghum-Cowpea Extrudates
Sorghum and cowpea flour mixes (90:10, 80:20 and 70:30 ratios respectively) were extruded at 20%, 22.5% and 25% moisture levels and 120 °C, 140 °C and 160 °C barrel temperatures using a singlescrew extruder. A central co...