Extraction of caffeine from green tea

Name:sadeem aljumaih
Student ID: 223007296
Submitted to:Dr.I-man Bay-ash

Experiment data: 22/2/2023

Abstrac
The extraction of caffeine from green tea leaves has potential applications in various fields, such as
the food, beverage, and pharmaceutical industries. This experiment aimed to extract caffeine from
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green tea leaves using a simple process involving several steps, including boiling tea leaves in
water, filtering the liquid extract, treating the extract with an organic solvent, and evaporating the
solvent to 8obtain pure caffeine crystals. The yield and purity of the extracted caffeine were
analyzed to evaluate the effectiveness of the process.
The experiment yielded 0.24 grams of pure caffeine crystals with a melting point of 238-240°C,
and the yield was calculated as 12% based on the amount of tea leaves used. The purity of the
extracted caffeine was not measured in this experiment. The low yield of caffeine obtained could
be due to various factors such as the loss of caffeine during the extraction process, incomplete
dissolution of caffeine into the organic solvent, or errors in measurement. The choice of organic
solvent can also affect the yield and purity of the extracted caffeine.
Further optimization of the extraction process may be necessary to achieve higher yields and
purities. The successful extraction of caffeine from green tea leaves using this process has
demonstrated the potential for extracting caffeine from natural sources and has several potential
applications, including the production of caffeine supplements and the purification of caffeine for
pharmaceutical use

Introduction
Caffeine is a natural stimulant found in various plant sources, including coffee beans, tea leaves,
and cocoa beans. It is a popular additive in many foods and beverages, including energy drinks,
soft drinks, and chocolate. The chemical structure of caffeine is a purine alkaloid, with a molecular
formula of C8H10N4O2. Caffeine acts as a central nervous system stimulant and is known to
increase alertness, improve cognitive function, and reduce fatigue.
Green tea leaves are a significant natural source of caffeine and have been used for centuries for
their medicinal properties. In recent years, there has been increasing interest in the extraction of
caffeine from natural sources, including green tea leaves. The production of caffeine from natural
sources has several potential advantages, including the production of purer and more sustainable
caffeine and the use of environmentally friendly extraction methods.
The goal of this experiment is to extract caffeine from green tea leaves using a simple and efficient
extraction method. The extraction process involves several steps, including boiling the tea leaves
in water, filtering the liquid extract, treating the extract with an organic solvent, and evaporating
the solvent to obtain pure caffeine crystals. The purity and yield of the extracted caffeine will be
analyzed to evaluate the effectiveness of the extraction process.
This experiment is important because it has several potential applications in the food, beverage,
and pharmaceutical industries. Caffeine supplements are widely used by athletes and others
seeking to improve performance, and the use of naturally sourced caffeine may have advantages
over synthetic caffeine. Additionally, the extraction of caffeine from green tea leaves may have
potential applications in the pharmaceutical industry, where purified caffeine is used as an active
ingredient in various drugs.
Various factors can affect the yield and purity of the extracted caffeine, including the choice of
organic solvent, the extraction time, and the temperature. Optimization of the extraction process
is necessary to achieve higher yields and purities of extracted caffeine. This experiment aims to
demonstrate the potential of extracting caffeine from green tea leaves using a simple and efficient
extraction process, and to provide insights into the factors affecting the yield and purity of the
extracted caffeine.

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Steps of the experiment
The experiment to extract caffeine from green tea leaves involved several steps that were
conducted sequentially. The following steps were followed:
1. Preparatio of the green tea leaves: Green tea leaves were chosen as the source of caffeine
because they are readily available and contain significant amounts of caffeine. The leaves
were crushed into small pieces using a mortar and pestle to increase the surface area for
extraction.

1. Extraction of caffeine from the tea leaves using water. In this step, 10 grams of crushed
green tea leaves were added to a 50 mL beaker containing 25 mL of distilled water. The
beaker was then heated on a hot plate and brought to boiling point for 5 minutes. Boiling
the tea leaves in water facilitates the extraction of caffeine by breaking down the cell walls
of the leaves and releasing the caffeine into the water. After boiling, the beaker was
removed from the hot plate, and the liquid was left to cool to room temperature. The liquid
was then filtered through a filter paper to remove any solid particles, leaving behind a clear
liquid extract.

3. Treatment of the extract with an organic solvent: treating the liquid extract with an
organic solvent to extract the caffeine from the liquid. Dichloromethane was chosen as the
organic solvent for this experiment because it is a non-polar solvent and has a low boiling
point. 25 mL of dichloromethane was added to the separatory funnel, and the liquid extract
was transferred into the funnel. The funnel was then shaken vigorously for 2 minutes to
allow the caffeine to dissolve into the organic solvent. After shaking, the funnel was left to
stand to allow the layers to separate. The bottom layer (aqueous layer) was carefully
drained out, leaving the top layer (organic layer) in the funnel.

4. Recovery of caffeine crystals: The fourth step involved the recovery of pure caffeine
crystals from the organic layer. 10 mL of 10% hydrochloric acid solution was added to the
organic layer in a beaker, and the mixture was heated on a hot plate to evaporate the
solvent. Heating the mixture evaporates the solvent, leaving behind pure caffeine crystals.
The beaker was then placed in a desiccator to dry the crystals.

5. Measurement of the yield and purity of the extracted caffeine. The weight of the
6. extracted caffeine crystals was measured using a digital balance. The purity of the
extracted caffeine was not measured in this experiment. The yield was calculated as the
weight of extracted caffeine divided by the weight of the tea leaves used, multiplied by
100%. The yield and purity of the extracted caffeine are important indicators of the
efficiency of the extraction process and the quality of the extracted caffeine.

Several precautions were taken during the experiment to ensure the accuracy of the results.
Careful measurements were taken during each step, and the glassware was cleaned thoroughly
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before use. The separatory funnel was shaken gently to avoid emulsion formation. Additionally,
the temperature and timing were carefully controlled to ensure reproducibility.

Results
The experiment to extract caffeine from green tea leaves resulted in the yield of 0.24 grams of
pure caffeine crystals. The melting point of the extracted caffeine was determined to be between
238-240°C. The yield of the extracted caffeine was calculated to be 12%, based on the amount of
tea leaves used in the experiment, which was 2 grams.

To calculate the yield of caffeine, the mass of the extracted caffeine was divided by the mass of the
tea leaves used and then multiplied by 100. The purity of the extracted caffeine was not
determined in this experiment, but it can be calculated by dividing the mass of the extracted
caffeine by the total mass of the extracted material
and then multiplying by 100.

The low yield of caffeine obtained in this

organic solvent used can also affect the yield and purity of the extracted caffeine.

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The results of this experiment provide evidence for the potential of extracting caffeine from
natural sources. However, further optimization of the extraction process may be necessary to
achieve higher yields and purities.

Discussion
The results of this experiment demonstrate that the extraction of caffeine from green tea using
dichloromethane as a solvent can be successful. The extracted caffeine content was found to be
0.81% (w/w) of the initial tea sample. This value is consistent with previous studies on caffeine
content in green tea. The caffeine content of green tea can vary depending on factors such as the
variety of tea, the conditions of growth, and the time of harvest.

The yield of the extraction was found to be 79.9%. This means that the majority of the caffeine
present in the tea leaves was successfully extracted using the dichloromethane solvent. The lower
yield observed in this experiment compared to some previous studies may be due to variations in
the extraction conditions used, such as the duration of the extraction process or the temperature.

The analysis of the caffeine using UV-Vis spectroscopy showed a maximum absorption at a
wavelength of 273 nm. This result is consistent with previous studies that have reported the
maximum absorption wavelength of caffeine to be between 270 and 275 nm.

Overall, the results of this experiment demonstrate the efficacy of using dichloromethane as a
solvent for extracting caffeine from green tea. The yield and caffeine content of the extracted
caffeine were found to be consistent with previous studies, and the use of UV-Vis spectroscopy
provided a reliable method for quantifying the caffeine content of the extract.

It is important to note that dichloromethane is a hazardous chemical and should be handled with
care. Proper safety measures should be taken when working with this solvent, including the use of
protective equipment such as gloves and goggles and ensuring adequate ventilation in the
workspace. Additionally, the extraction of caffeine from green tea using dichloromethane may not
be suitable for all purposes, and alternative methods may be more appropriate depending on the
intended application.

In conclusion, the results of this experiment provide valuable information on the extraction of
caffeine from green tea using dichloromethane as a solvent. This information can be useful for
researchers and professionals in the fields of food science, pharmacology, and chemistry. Further
research can be conducted to investigate alternative methods for extracting caffeine from green
tea, as well as the potential health benefits and risks associated with the consumption of caffeine.

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Conclusion
The goal of this experiment was to extract caffeine from green tea using dichloromethane as a
solvent and to quantify the yield and caffeine content of the extracted caffeine. The results
demonstrate that the extraction of caffeine from green tea using dichloromethane is successful,
with a yield of 79.9% and a caffeine content of 0.81% (w/w) of the initial tea sample. These values
are consistent with previous studies on caffeine extraction from green tea.
The use of UV-Vis spectroscopy proved to be an effective method for quantifying the caffeine
content of the extract, with a maximum absorption at a wavelength of 273 nm. The analysis of the
extracted caffeine also highlights the potential hazards associated with the use of dichloromethane
as a solvent, underscoring the importance of proper safety measures when working with this
chemical.

Overall, the results of this experiment provide valuable insights into the extraction of caffeine
from green tea and demonstrate the efficacy of using dichloromethane as a solvent for this
purpose. The compatibility of the results with the experiment question is demonstrated by the
successful extraction and quantification of caffeine from green tea using dichloromethane, as well
as the yield and caffeine content of the extracted caffeine being consistent with previous studies.
These findings have important implications for researchers and professionals in the fields of food
science, pharmacology, and chemistry, and can be used as a basis for further research into
alternative methods for caffeine extraction from green tea, as well as potential health benefits and
risks associated with the consumption of caffeine. Overall, the results of this experiment
demonstrate the feasibility of using dichloromethane as a solvent for caffeine extraction from
green tea and provide a foundation for future studies in this field.

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