Use of an Online Extraction Technique Coupled to Liquid Chromatography for Determination of Caffeine in Coffee, Tea, and Cocoa

Abstract

Caffeine is the most widely studied psychoactive molecule in history due to its many pharmacological activities and a high number of biological and physiological effects. In literature, there is a great number of applications that describe extraction, identification, and quantification of caffeine in foods and beverages. For this purpose, an extraction step is followed by an analytical technique for the identification and quantification of caffeine. This work proposes an innovative method in which sample preparation, separation, and detection steps are unified in a single step. To the best of our knowledge, this is the first report on the determination of caffeine in coffee, tea, and cocoa by means of an online extraction coupled to a liquid chromatographic system equipped with a photodiode array detector. The developed methodology was validated in terms of sensitivity, detection limits, accuracy, and precision. The advantages of this technique are (i) a significant reduction of analysis time (more than 70%) and of solvents used (the extraction step is integrated in the chromatographic analysis), (ii) the whole procedure is thus completely automated drastically reducing possible operator errors to occur, and (iii) easily realized by using a conventional monodimensional liquid chromatography system.