Caffeine Content Research Articles

Perbandingan Variasi Lamanya Waktu Penyangraian Terhadap Kadar Kafein Pada Biji Kopi Robusta Secara Spektrofotometri UV-Vis

Robutsta coffee is one of the most popular beverages in the world is consumed by many people. The main compound in coffee beans is caffeine. This compound affects the central nervous system, muscles, and kidneys. Caffeine cluster has kromoform, so it can be read using its absorbance of UV-Vis spectrophotometry. This research aims to know the level of caffeine in coffee beans with variation of roasting time duration. The determination of the levels of caffeine by using quantitative analysis, by way of determination of wavelength maximum, operating time, raw curve, and the determination of the levels of caffeine on the sample with variations of roasting time. Determination of the wavelength, the parent solution taken 10 ml, 50 ml measuring flask put in added HCI 0,1 N up to the mark with a boundary. The next assigment that is the determination of the levels of caffeine in samples. Each sample taken as many 3 ml filtrate into a 50 ml measuring flask, then added HCI 0,1 N up to the mark with a boundary. The result obtained in this research is the maximum wavelength obtained 274,0 nm. The sample content of raw robusta coffee beans is an average of 1,77% and robusta coffee bean content with variations of roasted time of 10 minutes is an average of 1,62 %, roasted time of 15 minutes is an average of 1,31 %, and roaster time of 21 minutes is an average of 1,10 %. The duration of the roasting test indicates that is a significant difference in caffeine content.

Valorization of Coffee Silverskin Using Extraction Cycles and Water as a Solvent: Design of Process.

Coffee silverskin is a byproduct of the coffee industry, appearing in large quantities during the roasting step. In this work, a sober and simple water process is proposed, using extractions cycles, to produce valuable products including (a) an extract rich in caffeine, (b) possibly pure caffeine, and (c) insoluble fibers. The hypothetical number of necessary cycles was calculated and compared to the number of cycles used experimentally. Two types of cycles, with and without water compensation, were compared for their water consumption and the amount of caffeine extracted. The use of cycles, with the resulting product from a previous extraction as a solvent for fresh biomass, drove a significant rise in the content of caffeine determined by a UV-visible detector with a spectrophotometer and ultra-performance liquid chromatography (UPLC). After 11 extraction cycles with water compensation, we obtained an extract 4.5 times more concentrated in caffeine (4.25 mg/mL) than after a single extraction (1.03 mg/mL).

Analisis Kimia Kopi Cherry Arabika (Coffea arabica) dengan Kajian Kadar Alkohol, Kadar Kafein, Total Padatan Terlarut dan Total Asam Pada Limbah Hasil Fermentasi Anaerobik

This study aimed to determine the quantitative measurements of alcohol concentration, caffeine content, total dissolved solids, and total acid. This study used an experimental design with a non-factorial, Completely Randomized Design (CRD) that included three treatment levels, each replicated three times. The study consists of the following treatment levels: H5 represents the fermentation of cherry Arabica coffee for five days, H10 for ten days, and H15 for 15 days. The collected data underwent analysis of variance (ANOVA) using SPSS version 22. The Duncan's New Multiple Range Test (DNMRT) was used at a 5% significance level to determine the differences in the effects of each therapy. The study showed that the length of anaerobic fermentation of Arabica coffee cherries significantly affected the concentrations of alcohol, caffeine, total dissolved solids, and total acid (p<0.05). With longer fermentation, alcohol concentration, caffeine content, and total acid levels increase while the total dissolved solids content decreases. The most effective treatment in this study was noted on the 5th day of fermentation, showing an average alcohol content of 11.93%, caffeine content of 3.36%, total dissolved solids of 4.83oBrix, and total acid of 1.62%.

Quality Assessment of Some Herbal Aphrodisiac Instant Coffee Premix Products Marketed in Kaduna, Nigeria

Aphrodisiac refers to any substance (food, drink or drug) or practice that is believed to stimulate sexual desire or enhance sexual pleasure and performance. There have been reports indicating lack of good manufacturing practices and adulteration of herbal aphrodisiac with phosphodiestrate-5 (PDE-5) inhibitors without consideration of public safety. The aim of this study is to assess the quality of three herbal aphrodisiac instant coffee premix products, through physicochemical analysis, elemental analysis, quantification of caffeine, detection and quantification of undeclared adulterants. Physicochemical properties of the three samples of herbal aphrodisiac products were determined using the methods described by World Health Organization 2011, while elemental analysis was conducted using nitric acidhydrochloric acid (1:3) digestion mixtures and subsequent analysis for the presence of lead, copper, cadmium, zinc and iron using micro plasma atomic emission spectrophotometer (MP-AES). Iodometric titration was used for quantification of caffeine levels in the samples while fourier transform infrared (FTIR) and ultraviolet (UV) spectroscopy were used for the detection and quantification of undeclared adulterants respectively. Moisture content (2.33 %, 2.83 % and 1.60 %) and ash value (10.50 %, 11.67 % and 0.98 %) of the samples A, B and C respectively were found to be within the official permissible limit. The samples were found to be rich in iron and zinc; however, the levels of lead, cadmium, and copper were above the WHO permissible limits. The concentrations of caffeine in the samples were less than the acceptable WHO limit of 400 mg/day. However, sildenafil was detected in two of the products (151.45 mg and 82.15 mg), while tadalafil was detected in one of the products (36.13 mg). The herbal aphrodisiacs were adulterated with either sildenafil or tadalafil, and contained relatively high levels of lead, cadmium, and copper. However, moisture content, ash value, and caffeine content met the WHO requirements.

The Economic Values of Coffea Arabica Biodiversity in Ethiopia

Ethiopia possesses the most important and diversified genepool of Coffea arabica in wild populations, traditional landraces and cultivated varieties. The availability of high genetic diversity is fundamental for any crop improvement program for use by the plant breeders. This study presents economic valuation of Coffea arabica in terms of pest and disease resistance, increased productivity /yield, drought tolerance or climate change resilience, low caffeine content and higher cup quality. The wild Coffea arabica embedded in the natural forest has a wide range of benefits, including cultivated coffee genetic enhancement, provision of ecological services as well as an intrinsic value. This economic assessment estimated the values of Coffea arabica biodiversity in term of coffee genetic enhancement for increased yield, increased pest and disease resistance, low caffeine, high cup quality, drought and climate change resilience, and GHG reduction using indirect market-based of revealed preference techniques. Our assessment revealed enormous potential of Ethiopia’s Arabica coffee biodiversity to improve and sustainably produce coffee globally and in the country. If Ethiopia exploits its coffee genetic resources potential for coffee production in the country, it gets an additional benefit of USD 2.37-5.84 billion per year. Besides, if coffee producing countries use the genetic resources in Ethiopia to solve their coffee production problems, there is a potential economic benefit of USD7.6-8.1 billion per year. If users of these genetic resources are willing to pay 5% of their gain in economic benefit from the accessed Ethiopian coffee genetic resources to Ethiopia, the country can get additional income of about USD380-403 million per year.

The Impact of Caffeine Content in Espresso on Cardiovascular Endurance


 
 
 
 This study aims to determine the impact of caffeine content ranging from 94-150 mg in espresso on the cardiovascular endurance of volleyball players. The research employed a quantitative approach, specifically a quasi-experimental method with a one-group pretest-posttest design. The population for this study comprised 14 members of the volleyball team in Dusun Kalangbangi Lor A. The sampling technique involved screening, and data analysis was conducted using the paired sample T-test, preceded by the Shapiro-Wilk test for normality and the test of homogeneity of variances for homogeneity testing. The research findings revealed that the calculated t-value (t-statistic) was greater than the critical t-value (t-table), specifically 5.612 > 2.365, indicating the acceptance of the alternative hypothesis (Ha) and the rejection of the null hypothesis (Ho). Consequently, the conclusions drawn from the study are as follows: (1) There is an impact of caffeine when consumed in sufficient amounts. (2) Based on linear regression analysis, the R-Square value was found to be 0.891. This implies that the impact of consuming caffeine with a content of 94-150 mg in the short term on cardiovascular endurance is 89.1%, with the remaining 10.1% influenced by other factors. Therefore, consuming 94-150 mg of caffeine 30-60 minutes before undergoing a multistage fitness test can have a positive influence on cardiovascular endurance.
 
 
 

Comprehensive Assessment of Coffee Varieties (Coffea arabica L.; Coffea canephora L.) from Coastal, Andean, and Amazonian Regions of Ecuador; A Holistic Evaluation of Metabolism, Antioxidant Capacity and Sensory Attributes

In Ecuador, the cultivation of two main coffee species, Coffea arabica L. and Coffea canephora L., holds significant economic, environmental, social, and public health importance. C. arabica displays wide adaptability to diverse growing conditions, while C. canephora exhibits less versatility in adaptation but is superior in metabolite production in the ripe fruits (with the potential to double caffeine content). Our hypothesis revolves around the differences in the production of secondary metabolites, antioxidant capacity and sensory attributes based on the environmental conditions of the two studies species cultivated in Ecuador. The assessment of the metabolic composition of high-altitude coffee grown in Ecuador involved the determination of secondary metabolites and quantification of the antioxidant capacity through the 2,2-diphenyl-1-picrylhydrazyl assay, 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) quenching assay, and ferric reducing antioxidant power assay. In the case of C. arabica, a high positive correlation was observed for total phenolic content (TPC) (4.188 ± 0.029 mg gallic acid equivalent (GAE)/g dry weight (dw)) and total flavonoid content (TFC) (0.442 ± 0.001 mg quercetin (QE)/g dw) with the antioxidant activity determined through ABTS free-radical-scavenging activity (23.179 ± 1.802 µmol Trolox (TEAC)/g dw) (R = 0.68), a medium correlation with DPPH• radical-scavenging activity (65.875 ± 1.129 µmol TEAC/g dw) (R = 0.57), and a low correlation with ferric reducing antioxidant power assay ((100.164 ± 0.332 µmol Fe2+/g dw) (R = 0.27). A high correlation (R > 90) was observed for the values evaluated in the case of C. canephora. The caffeine content was high in C. arabica beans from Los Ríos province and in C. canephora beans from Loja.

The Effect of Pineapple Crude Enzymes and Fermentation Time on The Decaffeination Process of Robusta Coffee

The decaffeination of robusta coffee can be done through fermentation with a crude enzyme containing bromelain enzyme from pineapple. The study aims to determine the activity of the bromelain enzyme by the Kunitz method, the effect of fermentation time and crude enzyme concentration on the decaffeination process, and the characteristics of coffee before and after fermentation using FTIR. The fermentation time was varied from 6 to 36 hours and the crude enzyme concentration was varied from 10 to 80%. The activity of the bromelain enzyme was 36 U/ml. Fermentation time affects the decaffeination process, wherein the longer the fermentation time from 6 hours to 36 hours obtained caffeine content from 2.39% to 0.07%. Besides that, the crude enzyme concentration affects the decaffeination process, which obtained the lowest caffeine content or percent decaffeination at the crude extract concentration of 80% (v/v). FTIR results showed that the decaffeination process affected the reduction of caffeine in coffee samples. It can be shown from the increase in the %T value of the C-N functional group from 40.731 to 54.85.

Strict regulations on energy drinks to protect Minors' health in Europe – It is never too late to set things right at home

The consumption of energy drinks poses significant risks to minors' health, and strict regulations are urgently needed to protect them. The high caffeine, high sugar, and high caloric content of energy drinks have drawn concern from health professionals. The consumption of energy drinks has been linked to unhealthy dietary behaviors, obesity, and mental health problems in adolescents. The psychoactive and stimulant effects of energy drinks are particularly worrisome, and the marketing of these drinks on social media platforms is also a cause for alarm. In light of these concerns, we strongly recommend policy measures, such as restrictions on the sale of energy drinks to minors, to prevent their health risks. The evidence clearly suggests that energy drinks pose significant risks to minors' health and well-being, and regulatory standards must be implemented without further delay.

High‐pressure processing‐assisted in‐situ extraction of caffeine, chlorogenic acid, phenolic content, and antioxidant properties of green coffee bean

AbstractThis research aimed to efficiently extract valuable bioactive compounds from green coffee beans (GCBs), meeting the rising demand for natural compounds in the pharmaceutical and food industries. The study sought to overcome the limitations of conventional extraction techniques, such as low efficiency, prolonged processing, and heat‐sensitive compound degradation, by employing an eco‐friendly solvent and high‐pressure assisted extraction. Experiments were conducted at different pressure levels (300, 400, and 500 MPa), treatment times (10, 20, and 30 min), and using water, ethanol, and their combination (1:1) as solvents. The study evaluated the impact of these variables on radical scavenging activity (RSA), caffeine content, chlorogenic acid (CGA) levels, total phenolic content (TPC), pH, cyclic voltammetry, and scanning electron microscopy (SEM) analysis. Results were compared with conventional extraction and untreated extracts. High‐pressure processing (HPP) significantly enhanced RSA, reaching a maximum of 94.872 ± 0.290%, except for ethanol extracts. CGA content decreased with increasing pressure, correlating with improved antioxidant activity. Caffeine content remained higher even at shorter treatment times (1.170 ± 0.131 mg/mL). The ethanolic extract at the lowest pressure and time yielded the highest TPC (74.130 ± 1.141 mg of GAE/mL). Importantly, pH showed no significant variations. SEM analysis revealed a denser microstructure in the residual green coffee powder. Voltammetric tests confirm potent antioxidant properties due to its polyphenolics oxidizing within the potential range. This study demonstrates HPP as an eco‐friendly method for extracting bioactive compounds from GCBs. It effectively addresses the limitations of conventional extraction techniques, offering a sustainable and efficient alternative.Practical applicationsHigh‐pressure‐assisted extraction is a novel method of extracting bioactives from natural products. The current study proposes the innovative approach to optimize the processing parameters for extracting the bioactives (total phenols, CGA, and caffeine) from the GCB under HPP with improved antioxidant properties. This greener approach of high‐pressure‐assisted extraction is an alternative method to conventional extraction. This can be achieved with limited time of extraction using water or ethanol:water as a prospective alternative solvent devoid of harmful chemicals to extract with higher natural antioxidant capacity. Also, extensive research on green coffee extracts has demonstrated that extracted bioactives find applications as functional ingredients, natural preservatives, and potential natural antioxidants in the pharmaceutical and food industries.

Chemical Characterization of Coffee from Several Region of Indonesia (Cafein value, pH and Total Acid)

Coffee contains an active compound derived from the alkaloid group called caffeine. The content of active chemical compounds and various chemical properties of coffee are influenced by the area of the coffee is grown, the height of the plantation land, the type of coffee, and the processing process. In this research, a quantitative analysis of the chemical compounds and chemical properties of coffee from various regions in Indonesia was carried out with the aim of determining the caffeine content and acidity level (pH) as well as the total acid contained. This parameter is important to analyze due to it could influence the level of consumer acceptance. The method used in this research is the Completely Randomized Design (CRD) method using one research factor, the origin of the coffee area including Aceh coffee, Papua coffee, Wonosalam coffee, Sidikalang coffee and Ngawi coffee with the parameters observed being caffeine content, pH value and total titrated acid. The results showed that the caffeine content in Arabica Aceh, Excelsa Ngawi, Arabica Papua, Robusta Sidikalang and Excelsa Wonosalam meets the provisions of SNI 01-3542-2004, not more than 2% from 0.2% - 1.78%, the pH of these five coffee regions has significant differences from 5.69-6.55. These pH value has still considered safe for human consumption. Furthermore, the total acid value of these five types of coffee ranges from 0.97 to 1.36, with the total acid value of Sidikalang robusta being different from coffee from other regions.

Problems and Prospects of Small Tea Growers in Himachal Pradesh: A Study of Kangra and Mandi Districts

Tea is an aromatic beverage prepared by pouring hot or boiling water over cured or fresh leaves of camellia sinensis, an evergreen shrub native to East Asia, which probably originated in the border hands of South Western China and Northern Myanmar. Tea has a stimulating effect in human primarily due to its caffeine content. Tea production in small holding has been growing worldwide. The contribution of small tea plantations has been growing significantly and currently shares a good proportion in the total tea production in the country. The small tea growers (STGS) are an alternative tea model of tea cultivation that fosters the growth of entrepreneurship and provides both direct and indirect employment. Emergence of small tea growers (STGs) has made the country self-reliant in the production of the beverage and to meet domestic requirements and exports. STGs have also helped local economic conditions and livelihood of the people in the state of Himachal Pradesh. The land holding of 96 percent of Small Tea Growers of Himachal Pradesh is less than 0.5 hectare. The average annual production of tea is around 10 lakh kg of which 4000kg tea is exported to the UK, Germany and France. Himachal Pradesh Small Tea Growers contribute 59.2 percent of the total production. The present study is an attempt to identify major problems and future prospects of small tea growers in the state of Himachal Pradesh. The study is descriptive and analytical in nature for which data have been collected through primary as well as secondary sources. The study found major problems faced by Small Tea Growers like, lack of subsidy, high cost of transportation, high labour rates, high labour turnover, lack of knowledge, high effect of climate changes, low quality of tea leaves etc. The study highlighted significant suggestions to overcome the major problems faced by Small Tea Growers and to improve the production of Small Tea Growers.

Female High School Athletes Regularly Consume Energy Drinks with Moderate and High Caffeine Content

Introduction: The consumption of energy drinks can result in unhealthy caffeine intake for children. The objective of this study was to better understand energy drink consumption in young female athletes.Methods: A cross-sectional questionnaire-based study on self-reported energy drink prevalence and perception of a convenience sample (n=203) of U.S. female high school athletes (age 15.9±1.1 years). Results: Of the athletes responding, 64.5% reported use of an energy drink at some time during the last 12-months. Of this group, >25% reported using energy drinks 3-4 times a week or more. Roughly half of the athletes reported using energy drinks with a high caffeine content (~150-300 mg/serving), and they reported more positive opinions about caffeine's potential (negative) side effects compared to athletes not using energy drinks.Conclusions: A majority of female high school athletes reported the regular use of energy drinks, including those with a high caffeine content, and athletes that reported higher dose usage expressed more positive opinions about the side effects of energy drinks. High schools should include discussion about energy drinks as part of healthy lifestyle education, allowing athletes to make safe choices about the use of such products.

EVALUATION OF THE ANTIBACTERIAL ACTIVITY OF ARABICA COLD BREW AND ARABICA SPENT COFFEE GROUNDS ON STREPTOCOCCUS MITIS

Spent coffee grounds or coffee waste pose a growing environmental problem as it can harm the ecosystem by releasing greenhouse gases into the atmosphere during their decomposition process [1]. On the other hand, spent coffee ground extracts have been shown to contain polyphenols, trigonelline, phenolic acids, and melanoidins which show strong antibacterial activity toward Gram+ bacteria and yeast [2]. Given its activity towards Gram+ bacteria, this study seeks to find an alternative use of spent coffee grounds, aiming to mitigate their environmental impact. This research focuses on the investigation on whether arabica spent coffee grounds could be used as a natural alternative to iodine mouthwash solution, a commonly used product to kill dental plaque bacteria. Arabica coffee extract was prepared by a 24-hour cold brew procedure then spent coffee grounds extract was produced from the Arabica coffee waste. To obtain results, the antibacterial activity of both spent coffee grounds and coffee on S. mitis was analyzed using the well diffusion test and inhibition zones were measured and compared. The caffeine contents of the Arabica coffee grounds were quantified using HPLC. From our quantitative analysis, the spent arabica coffee grounds collected from the cold brew procedure consist of less caffeine, compared to that of the cold brew, but still showed antibacterial activity towards S. mitis. The inhibition zone of the spent coffee grounds was significantly lower than cold brew coffee but still comparable to iodine mouthwash solution. Our novel findings indicate that spent coffee grounds can be used as a natural antibacterial and an alternative to povidone-iodine mouthwash which leads to reduction of environmental harm from coffee waste.

Photopolymer-Based Composite with Substance Release Capability Manufactured Additively with DLP Method.

In this study, caffeine-loaded photoresin composites with homogeneous structures, suitable for additive manufacturing of transdermal microneedle systems, were obtained. The properties of the composites with varying caffeine concentrations (0.1-0.4% w/w) were investigated for carbon-carbon double bond conversion using Fourier Transform Infrared Spectroscopy, surface wettability and mechanical properties using a static tensile test and nanoindentation, and caffeine release in ethanol using UV-Vis. The caffeine concentration did not affect the final degree of double bond conversion, which was confirmed in tensile tests, where the strength and Young's modulus of caffeine-loaded samples had comparable values to control ones. Samples with 0.1 and 0.2% caffeine content showed an increase in nanohardness and reduced elastic modulus of 50 MPa and 1.5 MPa, respectively. The good wettability of the samples with water and the increase in surface energy is a favorable aspect for the dedicated application of the obtained composite materials. The amount of caffeine released into the ethanol solution at 1, 3 and 7 days reached a maximum value of 81%, was higher for the lower concentration of caffeine in the sample and increased over time. The conducted research may enhance the potential application of composite materials obtained through the digital light processing method in additive manufacturing.

Co-composting of sewage sludge as an effective technology for the production of substrates with reduced content of pharmaceutical residues

Sewage sludge is a valuable source of elements such as phosphorus and nitrogen. At the same time, heavy metals, emerging organic compounds, micropollutants (pharmaceuticals, pesticides, PCPs, microplastics), or some potentially dangerous bacteria can be present. In this study, the sewage sludge was aerobically treated by composting with other materials (co-composted), and the resulting substrate was tested for suitability of its use in agriculture. Closer attention was focused on the pharmaceuticals (non-steroidal antiphlogistics, sartanes, antiepileptics, caffeine, and nicotine metabolites) content and ecotoxicity of the resulting substrates in the individual phases of sludge co-composting. It has been verified that during co-composting there is a potential for reduction of the content of pharmaceutical in the substrates up to 90 %. The course of the temperature in the thermophilic phase is decisive. Growth and ecotoxicity experiments demonstrated that with a suitable co-composting procedure, the resulting stabilized matter is suitable as a substrate for use in plant production, and the risk of using sewage sludge on agricultural land is substantially reduced.

Determination of Synephrine and Caffeine in Citrus Species Herbal Medicines and Weight-Loss Supplements from Taiwan by High-Performance Liquid Chromatography (HPLC)

Synephrine is widely found in Chinese herbs of the Rutaceae family and is commonly used as a primary substitute for ephedrine in sports supplements. However, its potential cardiotoxicity has necessitated governmental regulations regarding its use. This study determined the contents of synephrine, phenylephrine, and caffeine in 30 Chinese herbal preparations (including five single herbs) and 16 supplements promoted for weight loss. The presence of naturally occurring synephrine was detected in all Chinese herbal medicines, with immature bitter orange having the highest synephrine content (ranging from 233.1 to 505.3 mg/100 g). This was followed by three herbs with comparable amounts of up to 317.7 mg/100 g, namely bitter orange, red tangerine exocarp, and tangerine peel. Euodia fruit had the lowest synephrine content, measuring up to 4.9 mg/100 g. None of these herbal medicines were found to contain detectable phenylephrine. On the other hand, weight-loss supplements, comprising complex combinations of herbal extracts, were found to contain synephrine in concentrations up to 1159.0 mg/100 g and caffeine up to 1659.1 mg/100 g. The synephrine content of these products did not exceed the regulatory limit of six percent, nor did they surpass the respective daily consumption of 20 mg. However, one product was found to contain both synephrine and caffeine, albeit at low concentrations, which could potentially breach the regulation prohibiting the combined use of bitter orange and caffeine as food ingredients.

Identification of Chlorogenic Acid, Caffeine, Melanoidin, Sucrose, and Protein Content of Local Indonesia Arabica Coffee Base on Its Cupping and Variety Variation

The increased demand for high-quality coffee led to the need to evaluate coffee quality for market acceptance. Indonesia has Arabica, which has the potential for high selling value. Arabica coffee varieties, including Ateng, Lini S, and Sigararutang, affect the content of compounds in coffee beans, such as chlorogenic acid, caffeine, melanoidin, sucrose, and protein. The objective of this study was to analyze the impact of Arabica coffee varieties on the compound composition and flavor characteristics of coffee. The UV-Vis spectrophotometric methods were used to determine the quantity of chlorogenic acid, caffeine, melanoidin, sucrose, and protein in different Arabica coffee varietals. The study revealed that the content of these compounds differed among the varieties. The Lini S variety had the highest chlorogenic acid and caffeine content, while the Ateng variety had the highest melanoidin, sucrose, and protein content. The varying levels of chlorogenic acid and caffeine in coffee significantly impact its flavor, resulting in a unique sour and bitter taste in coffee brew. Melanoidin, a high-molecular-weight brown compound, contributes to the malty flavor of coffee, along with sweet, nutty, caramel, and spice notes. Sucrose adds a sweet hint to coffee brew, while protein has a relatively minimal influence on coffee flavor.

Screening for the Presence of Some Heavy Metals, Total Soluble Solids and Caffeine Contents in Some Energy Drinks Sold in Jordanian Market

Energy drinks (EDs) are beverages that are devoid of alcohol containing high amounts of caffeine and sugar. Energy drinks are available in the Jordanian market and consumed by Jordanian youth. There is no Jordanian standard for EDs. Establishing a standardization for a certain contaminant requires assessing the heavy metal content in the EDs available in the market. This research aimed to screen the 10 most consumed energy drinks sold in the Jordan market for total soluble solids, caffeine contents, and the presence of some heavy metals. This study, thus, will serve as an initial step for setting a standard for heavy metals in EDs in Jordan. The analyzed EDs didn’t contain detectable amounts of Pb. On the other hand, the analyzed samples contained 0.1 to 2.8, 1.8 to 6.5, 0.01, and 0.2 to 3.5 mg kg-1 Cu, Ni, Cd, and Fe respectively. The total soluble solids content of the studied samples ranged between 4.8 to 15.4 g/100 g. On the other hand, the caffeine content of the analyzed samples ranged between 24.7 to 32 mg/100 mL. It is recommended to establish a Jordanian standards specification for energy drinks including heavy metal, total dissolved solids, and caffeine.

The Effect of Gelatin and Xanthan Gum Concentration on Diversification of Dark Chocolate Praline Jelly Coffee Products

This study aims to determine the best coffee juice jelly formulation using various concentrations of gelatin and xanthan gum, and evaluating the properties of each formula. The study used factorial experiments with 2 factors, 3 levels and 2 replicates. This approach allowed for the detection of the main and simple effects of each level, facilitating the analysis of variable impacts.The factors were Gelatin (9%; 10%; and 11%) and Xanthan Gum (1%; 2%; and 3%). The parameters for assessment were moisture content, ash content, texture, sugar content, fat content, caffeine content and organoleptics. The best treatment was selected based on the average acceptance of panelists on product quality. The best coffee juice jelly praline was made using 11% gelatin and 3% xanthan gum. It had 14.17% moisture and 0.32% ash content. For dark chocolate praline candy with coffee juice jelly candy filler, 10% gelatin and 2% xanthan gum was preferred by 40 respondents. It had 82.71% total sugar, 35.55% fat content, and 15% caffeine content.