VELAMMAL VIDHYASHRAM,

SURAPET

CHEMISTRY INVESTIGATORY PROJECT

ON

EXTRACTION OF CAFFEINE FROM COFFEE

(Submittedfor thepartialfulfillmentofSSCEChemistrypracticals fortheyear 2023-2024)

NAME : BENJAMINDANISH.D

CLASS : 12A1

ROLLNUMBER: BS12A137

SSCE 2023-2024
 CERTIFICATE

This is to certify that, BENJAMIN DANISH D of class

12 has successfully completed this Chemistry Investigatory Project on the topic
“EXTRACTIONOFCAFFEINEFROMCOFFEE” under the guidance of Mr/Mrs.
(P.G Chemistry)for the partial fulfillment of Chemistry Practical examination conducted
by SSCE - CBSE, New Delhi for the academic year 2023 - 2024.

Teacher in-charge

Signature of External Examiner Signature

Internal Examiner

Signature of the Principal

 ACKNOWELDGEMENT

I would like to sincerely and profoundly thank my

chemistry teacher Mrs. (PGT Chemistry) and our lab
attendant for their guidance and support for completing my project.

I would also like to extend my thanks to the principal of

Velammal Vidhyashram for providing me all the facility that was required for
completion of this project.

Signatureofthecandidate
 TABLEOF CONTENTS

 INTRODUCTION

 STRUCTURE OF CAFFEINE

 PROPERTIES OF CAFFEINE

 METABOLISM OF CAFFEINE

 OBJECTIVES

 VARIOUS METHODS OF CAFFEINE EXTRACTION

 COMMONLY USED SOLVENTSIN EXTRACTION

 MAXIMUM RECOMMENDED DAILY CAFFEINE IN TAKE

FOR CHILDREN

 EXPERIMENT
INTRODUCTION:
Coffee has been enjoyed in the world for the past four thousand or so years and within
the west for about the past 400 years.
 Coffee originated in China and this was the sole producer until the British Empire
colonized India and began large Coffee plantations.
 ThisCoffeecolonizationspreadtoomanyothercountriesandhadhugeworldwide socio-
political ramifications.
 The amount of caffeine In Coffee varies by brand but the average in common
brands is typically about 30-40 mg caffeine/Coffee bag.
 Caffeine is a naturally occurring substance
found in the leaves, seeds or fruits of more
than 63 plants species world wide. The most
common sources of caffeine are coffee,
cocoa beans, cola nuts, Coffee leaves, yerba
mate , guaranaberries and the YauponHolly.

 Caffeine is the most widely consumed

psychoactive substance and can be a mild central
nervous system stimulant.
 Caffeine is found in a number of things ingested by people. Caffeine acts as a
stimulant. It stimulates the heart, respiration, the central nervous system, and is a
diuretic. Its use can cause nervousness, insomnia and headaches.
 It is physically addictive. The caffeine so extracted can be further converted into
items that we enjoy in our everyday lives - sodas, cosmetics & pharmaceutical
products. Diet pills and cosmetic companies are the largest consumers of caffeine.

 It can also be used in manufacturing

bodywash,soap,lip-balm,facialscrub
and several other products such as
caffeine lipstick

 Caffeine can be extracted from cocoa by various

methods,suchaswaterextraction,supercriticalcarbondioxi
deextractionandorganicsolventextraction.
 SolventssuchasChloroform,MethylChloride,Ethanol,AcetoneandEthylacetate are
commonly used for the solvent extraction of caffeine.
 Several methods can be used for thisextraction purpose,for exampleSoxhlet
extraction, Ultrasonic extraction, and Heat Reflux extraction.
STRUCTUREOFCAFFEINE:

PROPERTIESOFCAFFEINE:

Formula C8H10N4O2
Molarmass 194.19 g/mole
BoilingPoint 178℃
IUPACName 1,3,7-Trimethylpurine-2,6-dione
MeltingPoint 235℃
Density 1.23g/c

 Caffeine is a central nervous system(CNS) stimulate of the methyxanthine class. It is

mainlyusedrecreationally,asaeugeroic (wakefulnesspromoter)orasa mild cognitive
enhancer to increase alertness and attentional performance
 Caffeine is a bitter, white crystalline purine, amethylxanthinealkaloid, and is
chemically related to theadenineandguaninebasesofdeoxyribonucleic acid(DNA) and
ribonucleic acid (RNA).
 It is found in the seeds, fruits, nuts, or leaves of a number of plants native to Africa,
East Asia and South America, [18] and helps to protect them against herbivores and
from competition by preventing the germination of nearby seeds, as well as
encouraging consumption by select animals such as honey bees.
 The best-known source of caffeine is the coffee bean, the seed of theCoffeeplant.
People may drinkbeverages containing caffeine to relieve or prevent drowsiness and
to improve cognitive performance.
 To make these drinks, caffeine is extracted bysteepingthe plant product in water, a
process called infusion.
 Caffeine acts by blocking binding of adenosineto theadenosine A1receptor, which
enhances release of the neurotransmitter acetylcholine
METABOLISMOFCAFFEINE:

 Caffeineismetabolizedintheliverintothreeprimarymetabolites:Para xanthine
(84%), Theobromine (12%), and
 theophylline(4%)Caffeineismetabolizedintheliverbythecytochrome P450
oxidase enzyme system (specifically, the
 1A2isoezyme)intothreemetabolicdimethylxanthine'swhicheachhave their own
effects on the body[12]
 Caffeine structure and its metabolism Para xanthine (84%) Increase free fatty
acid levels in the blood plasma. Theo bromine
 (12%)increasesurinevolume.
 Theophylline(4%)Relaxessmoothmusclesofthebronchi,andisusedto treat
asthma.
 Anacuteoverdoseofcaffeine,usuallyinexcessof250milligrams(morethan 2-3
cups of brewed coffee), can result in a
 stateofcentralnervoussystemoverstimulationcalledcaffeineintoxication.
 Theeffectsofcaffeineonthebodymaybeginasearlyas15minutesafter injesting
and last up to hours. Caffeine is highly
 addictive,caffeineincreasestresslevel,caffeineacceleratesagingand wrinkles.
 Caffeineintakeof150-300mgaftera10hfastincreasedurinarycalcium excretion
2-3 h after exposure in adolescent men and women.
 Dehydration is a major drawback of caffeine consumption, and results
fromthe drugs ability to increase urine production.
 Inadditiontodehydration,caffeinecausessomepeopletogetjitterystomachs or
"coffee stomach"-which can be quite
 uncomfortableand mask anypotential benefits.
 100-200mgdoseofcaffeineresultinincreasedalertnessandwakefulness, faster
and clearer flow of thought, increased
 focus,andbetter generalbodycoordination.
 Caffeine makes people more alert, less drowsy, and improves coordination
Combined with certain pain relievers or medicines for treating migraine,
headache. In a large 217,883 person study, those that consumed caffeine from
any source had less kidney stone formation than those that did not consume
caffeine.
 Caffeinated soft drink consumption hasincreased enormouslyin recent times,
and approximately 80% of the world’s population consumes caffeinated
product every day.
 Increased popularity in caffeinated product increase the demand of energy
drinks (ED) with higher amount of caffeine.
 The attractiveness and recognition of these beverages are due to the fact that
caffeine, helps in staying awake and improvemental alertness after fatigue.
 ZYJ]=Caffeine is a naturally occurring alkaloid belongs to methylxanthine
class and found in many different plants leaves and fruits. IUPAC name of
caffeine is 1,3,7 Trimethylpurine-2,6-dione.
 The absence of regulatory oversight has resulted in aggressive marketing of
energy drinks with higher amount of caffeine,
 targeted primarily toward young males, for psychoactive, performance-
enhancing and stimulant purposes.
 There are increasing reports of caffeine intoxication from energy drinks, andit
seems likely that problem with caffeine dependence increasing day by day.
 In children and adolescents who are not habitual caffeine users, vulnerability
to caffeine intoxication may be markedly increased due to an absence of
pharmacological tolerance
 OBJECTIVES:

 I selected this topic determination of caffeine in instant BRU Coffee powder

available in market because now a day’s coffee is consumed in every day
bases.
 vital rolein ourdailylife and becomenecessityof ourlifethat’s whyIwant to
know all benefits and disadvantages of these drinks.
 So Ideterminedtheamountofcaffeine in2brandswhichmakesinstantcoffee
mixtures.
 The main purpose of this research is to raise the awareness of negative effects
of caffeine on human health .
 companies’ sales their products by highlighting few advantages of caffeine so
companies should label there overall weight of caffine and also its effects as
well as benefits.

Maximumrecommendeddailycaffeineintakeforchildren:

Age range Maximumrecommendeddailycaffeineintake

4–6 45mg(slightlymorethanin355ml(12fl.oz)ofatypicalcaffeinatedsoftdrink)

7–9 62.5 mg

10–12 85mg(about1⁄2cupof coffee)

Variousmethodsofcaffeineextraction:

Decaffeination %
Description
Methods Extraction
S.No
Non-toxic,complex
1 Water process,removelittle 94-96%
flavoringcomponents
Removescaffeineandlittle
flavor compounds.
2 EthylAcetate 96-98%
Mildlytoxic,removessome
flavoring compounds.
Removescaffeineandlittle
flavor compounds.
3 Dichloromethane 94-96%
Highlytoxic,removessome
flavoring compounds.
Selectively removes 96-98%
caffeineandverylittle
4 SupercriticalCO2
flavorcompounds,
expensive
 Removescaffeineandlittle
Acetone flavor compounds, mildly 96-98%
5
toxic

Commonlyusedsolventsinextractionareas below:

Solvent
Solubilityin Boilingpoint
Density(g/ml)
Water (C)

EthylAcetate Fairlysoluble 76 0.902

0.791
Acetone Fairlysoluble 56

EXPERIMENT-01

AIM:

Toextractcaffeine from‘BRU’instantpowder.

MATERIALSREQUIRED:

 10gcoffeeBRUinstantmix
 4gSodium Carbonate
 40mldichloro methane
 Filterpaper
 Beaker
 Heater
 Seperatoryfunnel

PROCEDURE:

 Take a beaker and add 10g of BRU instant mixer and add 4g of sodium carbonate to
make soluble in water.
 Then add60mlof distilled water,totraptheheatuse watch glassandheatfor 15mins
.Shaketomixandlowtemperaturetostop foaming.
 Fitterthe mixerand pour intothe separatoryfunnel.
 Threewashingsofdichoromethaneusing15ml,15ml,10ml.
 Shake slowly the funnel and collect DCM layer with caffeine at bottom
(transparentsolution).
 Then heat it with low flame then add small amount of ethanol the pour in china
dishand crystalizes it by keeping in dry place.

PRECAUTIONS:
  Becarefulwhile heating.
 Makein lowtemperature tostopfoaming.
 Allapparatususedshouldbecleaned thoroughly.

RESULT:

WhitecaffeineisextractedfromBRUinstantcoffee mixer.

ConfirmativeTestforCaffeineDetection:

Murexidetestcanbecarriedoutforcaffeinedetectionas follows:
 Inawatchglass,smallamountofasamplewith2-3dropsofconcentrated
hydrochloric acid is mixed. Use a glass rod for mixing.
 Thenweaddafewsmall crystalsofpotassiumchlorateandmixwell.
 Heatthewatchglass over aboilingwaterbath until thesampleis dry.
 Allow to cool.
 Moistenwithadropof„bench‟(2moldm-3)ammoniasolution.Thesample should
turn purple.

TABULATION:

S.NO BRUinstantmix(g) CAFFEINEEXTRACTED(g)

01 10g
02 20g
03 30g
04 40g

EXPERIMENT-02
AIM:

Toextractcaffeine from‘NESCAFE’instantpowder.

MATERIALSREQUIRED:

 10gcoffeeNESCAFEinstant mix
 4gSodium Carbonate
 40mldichloro methane
 Filterpaper
 Beaker
 Heater
 Seperatoryfunnel
PROCEDURE:

 Takeabeakerandadd10gofNESCAFEinstantmixerandadd4gofsodium
carbonate to make soluble in water.
 Thenadd60mlofdistilledwater,totraptheheatusewatch glassandheatfor15mins
.Shaketomixandlowtemperaturetostop foaming.
 Fitterthe mixerand pourintotheseparatoryfunnel.
 Threewashingsofdichoromethaneusing15ml,15ml,10ml.
 ShakeslowlythefunnelandcollectDCMlayerwithcaffeineatbottom(transparent
solution).
 Thenheatitwithlowflamethenaddsmallamountofethanolthepourinchinadish and
crystalies it by keeping in dry place.

PRECAUTIONS:

 Becarefulwhile heating.
 Makein lowtemperature tostop foaming.
 Allapparatususedshouldbecleaned thoroughly.

RESULT:

Whitecaffeineis extractedfromNESCAFEinstantcoffee mixer.

ConfirmativeTestforCaffeineDetection:

Murexidetestcanbecarriedoutforcaffeinedetectionas follows:
 Inawatchglass,small amount ofasamplewith2-3dropsofconcentrated
hydrochloric acid is mixed. Use a glass rod for mixing.
 Thenweaddafewsmall crystalsofpotassiumchlorateandmixwell.
 Heatthewatch glass overaboilingwaterbathuntil thesampleis dry.
 Allow to cool.
 Moistenwithadropof„bench‟(2moldm-3)ammoniasolution.Thesample should
turn purple.

TABULATION:

S.NO Nescafeinstantmix(g) CAFFEINEEXTRACTED(g)

01 10g
02 20g
03 30g
04 40g
 BIBLIOGRAPHY

webmd.com

www.wikipedia.org

https://www.ncbi.nlm.nih.gov

www.quora.com

www.frontiersin.org