The Extraction of Caffeine from Coffee

REPORT N07 THE EXTRACTION OF CAFFEINE FROM COFFEE By: Robert Miller1 PURPOSE To carry out an extraction of an aqueous solution of coffee with an organic solution. To isolate caffeine from coffee. To determine de equilibrium data of solid-liquid extraction

INTRODUCTION Caffeine molecules are naturally found in coffee beans, tea leaves, cocoa and a variety of exotic berries. When ingested, caffeine can act as a stimulant in humans or a toxin in small animals and insects. A certain portion of the human population cant tolerate increased levels of caffeine in their body. They can experience extreme side effects including, but not limited to irritability, muscle twitching, dehydration, headaches, increased heart rate, and frequent urination. These side effects can be quite unpleasant, which is why many coffee manufacturers decaffeinate coffee. Decaffeination is a fairly easy process since caffeine is polar and water-soluble. The most popular methods of decaffeinating coffee today are, Swiss Water Processing, Ethyl Acetate Processing, Methylene Chloride Processing (Direct and Indirect), and Supercritical Carbon Dioxide Processing.

MATERIALS AND METHODS Methylene Chloride Processing Direct Method- Steamed coffee beans are rinsed directly with methylene chloride which is a polar molecule and is good solvent to organic molecules. The caffeine molecules hydrogen bond to the methylene chloride molecules, and are removed from the coffee beans, leaving the coffee solids (flavor) intact. The resulting coffee beans are 97% caffeine free. RESULTS The results are shown in Table 1 and they are plotted in Figure 1.

Kansas University th October 20 , 2010

R. Miller

The Extraction of Caffeine from Coffee

Table 1. Equilibrium data of solid-liquid extraction of caffeine from coffe beans. %, caffein in the coffe beans 0 0.25 0.5 0.75 1 1.25 1.5 1.75 2 2.5 3 retained solution/inert solution (kg/kg) 0.058 0.0585 0.061 0.0618 0.062 0.0635 0.0638 0.065 0.066 0.069 0.07

0.08

retained solution/inert solution (kg/kg)

0.07
0.06 0.05 0.04 0.03 0.02 0.01 0 0 0.5 1 1.5 2 2.5 %, caffein in the coffe beans 3 3.5

Figure 1. Equilibrium data of solid-liquid extraction of caffeine from coffe beans. DISCUSSION The transfer of a solute from a solvent to another is what is called extraction. According to the expression mentioned above distribution coefficient is evident that not all the solute 2 will be transferred to a single solvent extraction. It usually takes several extractions to remove all the solvent solute 1. For extracting a solute from a solution is always better to use several small portions of the second solvent using a single extraction with a large amount. The extraction method may be a both separation and purification. This operation is usually performed between an aqueous solution (aqueous phase ) and a water -immiscible solvent ( organic phase ) with the aid of a funnel. The relative position of both phases (up or down ) depending on the density ratio meeting the chlorinated solvent ( chloroform ) in the lower layer

R. Miller

The Extraction of Caffeine from Coffee

(When caffeine more soluble in this , will therefore be closer to the bottom layer) . CONCLUSION To perform the extraction of caffeine aforementioned prepare the solution and place it in the funnel after this to shake the substances are well mixed and let stand, we open the tap and let the liquid flow. After allowing a time the evaporation of the liquid (solvent) and the solid which could not be evaporated (caffeine) is on the watch glass (though an error when the experiment has prevented obtain desired results) BIBLIOGRAPHY 1. Ramalakshmi, K. "Caffeine in Coffee: Its Removal. Why and How?." Critical reviews in food science and nutrition 39(1999):441-456. 2. Mangal, S K. Coffee. New Delhi: Gene-Tech Books, (2007). 3. Ramalakshmi, K. (1999). Caffeine in Coffee: Its Removal. Why and How?. Critical reviews in food science and nutrition, 39(5), 441-456. 4. Aymonier, C. Processes using supercritical fluids : a sustainable approach for the design of functional nanomaterials. International journal of chemical reactor engineering.

R. Miller