Extraction and comparative analysis of caffeine and catechin present in tea and coffee sample

Caffeine is an alkaloid and a member of the xanthine family. It's odourless , non-toxic, has a bitter taste and is highly soluble in hot water. It's a chemical set up in coffee, tea and other products. Some factory species that contain caffeine similar as tea and coffee may also contain trace quantities of another alkaloid called theophylline. Caffeine is bioactive and in moderation, it has salutary effects on the body; it increases alertness, serves as a bronchial dilator, stimulates metabolism and contributes to an increase in dopamine situations in the blood, which improves mood. Caffeine is said to be the most extensively used medicine in the world. It has pharmacological uses as a cardiac and respiratory effect and as an agent that promotes order diuresis. There may be some adverse effect due to inordinate caffeine input, similar as restlessness, headaches, heart pulsations, heartburn, and wakefulness. Caffeine is one of the most generally used instigations among athletes. Taking caffeine, within limits, is allowed by the National Collegiate Athletic Association (NCAA). Urine concentrations over 15 mg/ ml are banned. It takes utmost people about 8 cup of coffee furnishing 100 mg/ cup to reach this urine concentration. The end of this study is to determine the concentration of caffeine in reputed tea types and coffee. The fashion used then's Liquid- Liquid extraction to exact caffeine. Liquid- Liquid extraction approach carried out to force the caffeine to be isolated in upper organic sub caste as extractant. By this Method, first caffeine was isolated from tea leaves through passing different method. The study also concentrated whether we can exact a significant quantity of caffeine using different solvent and bases.