GUJARAT TECHNOLOGICAL UNIVERSITY

Chandkheda , Ahmedabad

Affiliated

Shri Sad Vidya Mandal Institute of Technology

Bharuch
A project report on

EXTRACTION OF CAFFEINE

Under subject of DESIGN ENGINEERING

SEMESTER – VI

CHEMICAL ENGINEERING

Submitted by :-

Sr. No. Student name Enrollment No.

1 Hitinkumar pratapbhai rathod 190450105058
2 Saiyed vajuddin ismail 190450105059
3 Debadyuti sarkar 190450105060
4 Sheikh mohammad imran m. 190450105061
5 Shreeganesh Aayushi vijaybhai 190450105062
Prof. Mehta Aesha Jacky

(Faculty guide)

Dr. Jigar Gujjar

(HOD)
 CERTIFICATE
This is certify that work presented in the first phase of the entitled
‘EXTRACTION OF CAFFEINE’ has been carried out by the

1. HITINKUMAR RATHOD
2. SAIYED VAJUDDIN ISMAIL
3. DEBADYUTI SARKAR
4. SHEIKH MOHAMMAD IMRAN
5. SHREEGANESH AYUSHI VIJAYBHAI

Under my guidance as a partial fulfilment of requirement to award BE in

CHEMICAL ENGINEERING work on for the term ending in April 2022.

Prof. Mehta Aesha Dr. Jigar Gurjar

(Guide ) (HOD)

Chemical department

Date: 25/04/2022

Place: BHARUCH
 ABSTRACT
Caffeine is a chemical found in coffee, tea, cola, guarana, mate, and other
products. Caffeine is one of the most commonly used stimulants among
athletes. Taking caffeine, within limits, is allowed by the National Collegiate
Athletic Association (NCAA). Urine concentrations over 15 mg/ml are
prohibited. It takes most people about 8 cups of coffee providing 100 mg/cup to
reach this urine concentration. The aim of this study is to determine the
concentration of caffeine in reputed tea types and coffee. The Technique used
here is Liquid-Liquid Extraction to extract caffeine. The Study also focused
whether we can extract a significant amount of caffeine using different
extracting solvents and different bases.
 ACKNOWLEDGEMENT
We wish to express our sincere gratitude and regard to our project guide Prof.
AESHA MEHTA for helping us so much. We would like to thank our friends and
parents for encouraging us for this work. We are thankful to all faculties and
friends at SVMIT BHARUCH for provided valuable suggestions.

1. HITINKUMAR RATHOD
2. SAIYED VAJUDDIN ISMAIL
3. DEBADYUTI SARKAR
4. SHEIKH MOHAMMAD IMRAN
5. SHREEGANESH AYUSHI
 Contents
 introduction................................................................................6
 Literature....................................................................................7
 AEIOU sheet..............................................................................12
 Empathy canvas........................................................................15
 Mind mapping...........................................................................16
 Ideation canvas.........................................................................17
 Product development canvas...................................................18
 Learning need matrix................................................................19
 Prototype..................................................................................20
 Conclusion.................................................................................23
 Reference..................................................................................24
 INTRODUCTION
Caffeine is a naturally occurring chemical stimulant found in the leaves, seeds
and fruits of a numerous plant species of a group of compounds called
trimethylxanthine. Its chemical formula is C8 H10 N4 O2. Caffeine is most
commonly used to improve mental alertness, but it has many other uses.
Caffeine is used by mouth or rectally in combination with painkillers (such as
aspirin and acetaminophen) and a chemical called ergotamine for treating
migraine headaches. It is also used with painkillers for simple headaches and
preventing and treating headaches after epidural anesthesia

In the first phase of experimentation screening was carried out in order to

determine the maximum content of caffeine among black tea, green tea and
coffee. The procedure was as follows: 10gm of tea, green tea and coffee sample
was taken and boiled for 15 minutes along with the addition of 6gm of sodium
carbonate which acts like a base which reacts with tannins to form sodium salts
of tannins.

Next step is to filter the solution using vacuum filtration technique. The filtrate
obtained is then used for liquid-liquid extraction to extract the caffeine into a
organic solvent. Dichloromethane is used as solvent in liquid-liquid extraction
because caffeine has higher solubility in Dichloromethane as compared to other
solvents. After separation of organic layer from the separating funnel it is then
kept for evaporationso as to evaporate the dichloromethane present in it. Now
raw crude yellowish caffeine is further sent to recrystallisation in order to obtain
pure white caffeine. Ethanol is used for recrystallisation as solvent.

Now after carrying out the above experiment and comparing the quantities of
the caffeine obtained, we came to the results that caffeine content is higher in
coffee as compared to green tea and black tea. The next attempt of
experimentation is to extract caffeine using different solvents and different
bases.

The final step of the experimentation is to determine what happens to the

quantity and quality of caffeine when we change the base used during solid-
liquid Extraction
 LITERATURE
Caffeine works by stimulating the central nervous system (CNS), heart, muscles,
and the centers that control blood pressure. Caffeine can raise blood pressure,
but might not have this effect in people who use it all the time. Caffeine can also
act like a “water pill” that increases urine flow. But again, it may not have this
effect in people who use caffeine regularly. Also, drinking caffeine during
moderate exercise is not likely to cause dehydration.

The level of caffeine can vary depending on what is consumed. A piece of

chocolate may have as little as five milligrams while energy drinks contain as
much as 160 milligrams. Make sure to read the labels of pain medications and
diet pills as products can have levels of caffeine as high as 200 milligrams.
Michigan State University Extension recommends moderate doses of caffeine,
200 to 300 milligrams per day, which is equivalent to two to four cups of
brewed coffee and is considered safe for most adults. If you are consuming
more than 500 to 600 milligrams of caffeine per day, which equals four to seven
cups of coffee, you may be prone to health problems including insomnia,
nervousness, nausea or gastrointestinal problems, elevated heartbeat,
headaches, etc. If you are experiencing unusual side-effects associated with the
consumption of foods with caffeine, you should consult your physician.
In its pure form, caffeine is a white crystalline powder that tastes very bitter. It
is medically useful to stimulate the heart and also serves as increasing the rate
of urine excretion. It is one of the most studied ingredients in the food supply.

The most commonly known sources of caffeine are coffee and cocoa beans,
guarana, and tea leaves. The amount of caffeine in food and beverage products
varies depending on the serving size, the type of product and preparation
method. Tea which we generally drink is made from the leaves of an Asian
evergreen known as Camellia sinensis. The presence of caffeine in plants helps
to prevent them from insects and other herbivores with the compound’s bitter
taste and stimulating qualities.

The caffeine content of tea leaves depends on the variety and where they were
grown; most tea has 3-5% by weight. The optical transition properties of
caffeine were measured in different solvents (dichloromethane, water,
chloroform and ethyl acetate). Caffeine has highest optical transitions in
dichloromethane than the other solvents.

Caffeine can be extracted more at the boiling temperature than at 30°C.

Caffeine had been widely used in the food and pharma industry. The cost of
extraction of caffeine from natural source is more. Research has been taken to
extract it from natural source more economically
MATERIALS AND METHODS
Liquid–liquid extraction (LLE) is a method to separate compounds or metal
complexes, based on their relative solubilities in two different immiscible
liquids, usually water (polar) and an organic solvent (non-polar). There is a net
transfer of one or more species from one liquid into another liquid phase,
generally from aqueous to organic. The transfer is driven by chemical potential,
i.e. once the transfer is complete, the overall system of protons and electrons
that make up the solutes and the solvents are in a more stable configuration
(lower free energy). The solvent that is enriched in solute(s) is called extract.
The feed solution that is depleted in solute(s) is called the raffinate. LLE is a
basic technique in chemical laboratories, where it is performed using a variety
of apparatus, from separatory funnels to countercurrent distribution equipment
called as mixer settlers. This type of process is commonly performed after a
chemical reaction as part of the work-up, often including an acidic work-up.
Extraction is a method used for the separation of organic compound from a
mixture of compound. This technique selectively dissolves one or more
compounds into an appropriate solvent. The solution of these dissolved
compounds is referred to as the extract. In the case of Caffeine extraction from
tea powder, the solubility of caffeine in water is 22mg/ml at 25°C, 180mg/ml at
80°C, and 670mg/ml at 100°C

In the first phase of experimentation screening was carried out in order to

determine the maximum content of caffeine among black tea, green tea and
coffee. The procedure was as follows: 10gm of tea, green tea and coffee sample
was taken and boiled for 15 minutes along with the addition of 6gm of sodium
carbonate which acts like a base which reacts with tannins to form sodium salts
of tannins.

Next step is to filter the solution using vacuum filtration technique. The filtrate
obtained is then used for liquid-liquid extraction to extract the caffeine into a
organic solvent. Dichloromethane is used as solvent in liquid-liquid extraction
because caffeine has higher solubility in Dichloromethane as compared to other
solvents.

After separation of organic layer from the separating funnel it is then kept for
evaporationso as to evaporate the dichloromethane present in it. Now raw
crude yellowish caffeine is further sent to recrystallisation in order to obtain
pure white caffeine. Ethanol is used for recrystallisation as solvent.

Now after carrying out the above experiment and comparing the quantities of
the caffeine obtained, we came to the results that caffeine content is higher in
coffee as compared to green tea and black tea. The next attempt of
experimentation is to extract caffeine using different solvents and different
bases. Using coffee for further extraction procedure because caffeine content is
more in coffee as compared to green tea, black tea and coffee. First of all,
keeping the base as constant i.e. sodium carbonate and varying solvents we are
going to extract caffeine from coffee. 10 gm of coffee was boiled for 15-20 mins
with sodium carbonate as base. This step is called as Solid-Liquid Extraction.
Now the next step is filtration which is carried using vacuum filtration instead of
gravity filtration so as to minimize the time required for filtration. Filtrate
obtained is used for liquid-liquid extraction using different solvents such as
dichloromethane, acetone and ethanol. These solvents are not used
simultaneously. For each solvent, different liquid liquid extraction is carried out
and then the product obtained which is present in the organic layer is kept for
evaporation. Then the quantity of caffeine from each of the solvent used is
compared in the results.
 AEIOU SUMMARY

AEIOU is evaluation of ideas.

AEIOU sheet describe us overall about all details about topics

ACTIVITIES:-
We have mentioned all the activity involved in it. Like screening, evaporation ,
extraction, separation of caffeine etc.

ENVIRONMENT:-
All the living condition of the people and environment mention in it.
INTERACTION:-
What is the nature of routine and special interaction between people and objects ?

Like tea stall workers, scientists, etc.

USER:-
users are nutritionists, drug manufacturers, doctors, etc.
OBJECTS:-

What are the objectives for the extraction of caffeine ?

We mentioned our objectives above like tea, coffee, beaker, burner,

Sodium carbonate, rotary evaporator etc.

 EMPATHY CANVAS
Empathy mapping included various people who are act as a user in our project,
various stakeholders who are affected of the project and various activities which
are done by users and stakeholders.
 MIND MAP
Mind mapping refers to a technique that designers and engneers use to express
and generateideas.

All that mind mapping really is, however, is a way to get all of the ideas in your
head down ontopaper.

It is simply a visual representation of the thoughts in your head, and it often

looks like organized chaos also it increasing the thinking capabilities of a person.
 IDEATION CANVAS
Ideation term is use to indicate the thinking of any person towards solve the
different types of problems with different situations.

It includes people, activity, context/location/situation and props/possible

solutions.
 PRODUCT DEVELOPMENT CANVAS
The product canvas is a strategic product planning tool that allows you to
quickly capture, describe, challenge and pivot your product strategy on just a
single page. But documenting, sharing and getting feedback on your product
vision in the early stage of a product isocritical.

This canvas deals with all the properties associated with product.
 LEARNING NEED MATRIX
The purpose of LNM is to identify the requirements of learning among the team
members.

While a new product/process is under development based on a unique idea, all

team members need to learn and explore a lot of new skills and documents,
methods and quidelines.

The LNM is containing a quadratic layout. Form center, itneeds to have mention
of learning/exploring requirements in each quadrant representing a specific
type of skill acquisition.
 PROTOTYPE
Prototype allows us to hide the complexity of making new instances from the
client.

The concept is to copy an existing object rather than creating a new instance
from scratch, something that may include costly operations.

The existing object acts as a prototype and contains the state of the object.
Vacuum filtration

Liquid liquid extraction

Crude caffeine
Rotary evaporator

In the first phase of experiment screeing is carried out of sample taken then
boiling the mixture of coffee ground and water taken. After that filter it with
vacuum filter now do liquid liquid extraction using dichloromethane as solvent.
After that do evaporation using rotary evaporator to make it faster. After that
do recrystallization and thin layer chromatography analysis.
 CONCLUSION
Tea is very rich in antioxidants. It is the most widely used beverage all over the
world. It also has medicinal properties. In this study teas will be decaffeinated
using dichloromethane as a solvent. This study will be carried out to check the
amount of caffeine in used tea leaves. It is acceptable that the amount of
caffeine decreased with every use. Caffeine from tea is extracted by liquid-liquid
extraction followed by recrystallization. Caffeine is the most commonly used
psychoactive drug in the world. It is a pharmacological active substance and
depending on the dose, can be a mild central nervous system stimulant.
Approximately 80% of the world’s Population Consumes Caffeine on daily basis.
The purified caffeine is then analyzed by using high performance liquid
chromatography or Iodometric back titration method. The serious concern
about potential use of caffeine for pathogenic effects has made it one of the
most broadly studied drugs.

In the present study Caffeine content of different tea and coffee samples were
studied and it is found that the caffeine content varies from 1-5%. The values
generally agree well with literature quoted values of 2-5%.

The Series of experiments that have been conducted, we can conclude that the
caffeine content of coffee is relatively high as compared to other beverages and
therefore we can also state that the caffeine is highly soluble in
Dichloromethane as compared to other solvents and also the Tannins are more
soluble in sodium carbonate as compared to other bases.
 REFERENCE
[1] Aniket Chaugule, Hitesh Patil, Shreyans Pagariya, Pradnya Ingle (2018).
Extraction of caffeine: A review. Journal of emerging technology and
innovative research, ISSN-2349-5162, Volume 5 Issue 9.

[2] S. Venkatesh, M.M Swamy, Y.S.R Reddy, B. Suresh and M.Sethuraman

(1994). A simple method for determination of caffeine content in tea
samples. Journal Ancient Science of Life,14(1-2),35-38.

[3] G. Serdar, E. DEMIR and M. Sokmen (2016). Recycling of tea waste:

Simple and effective separation of caffeine and catechins by Microwave
Assisted Extraction (MAE). International Journal of Secondary Metabolite.
INT. J. Sec. Metabolite,4(2),78-89.

[4] A. Chaudhary, S. Sarkar, A. Chaudhary, S. Bardhan, P. Mandal and M.

Chaudhary (2016). Tea waste management: A case study from West
Bengal, India. Indian Journal of Science and Technology, 9(42), 89790.

[5] CHEM 333L (2010). Organic chemistry laboratory. Revision1.3.Isolation

of caffeine from tea.

[6] A. Postu and S. Wilson (2013). Isolation of caffeine from tea leaves via
Acid-Base liquid-liquid extraction. Asian Journal of Science and
Technology,12(2), 2157

[7] M. Debartolo, Fall (2002).Org Chem 1 Extraction of caffeine from tea

Part 1