A specific inhibition of 3′,5′-cyclic phosphodiesterase (CPDE) from bovine heart by methylxanthines was used in combination with a pH electrode to develop a new biosensing method for the detection of caffeine in coffee. The potential response changes of the sensor were proportional to the concentration of caffeine in the range 0–4 mg ml−1. The response time was about 2–4 min. The standard deviation of five measurements of a 0.2 mg ml−1 caffeine solution was ±7.1 µg ml−1. The electrode gave a detection limit of 0.6 mg l−1 caffeine. The concentration of caffeine in espresso coffee was analysed. This model gave excellent correlation between observed and predicted caffeine values. This electrode exhibits advantages such as fast response, short conditioning time and low cost of the instrumentation used. We also expected to be able to perform the detection of caffeine in food and clinical analysis.
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Pizzariello et al. (1999) studied this question.
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