Determination of Caffeine Content in Tea and Maté Tea by using Different Methods

Caffeine-containing products have been consumed for hundreds of years for their pleasent flavor and stimulating effects. In recent years, caffeine received increasing attention in food and pharmaceutical industries, due to its pharmacological properties which comprise stimulation of the central nervous system, peripheral vasoconstriction, relaxation of the smooth muscle and myocardial stimulation. The aim of this study was to determine the content of caffeine in five types of tea (white, yellow, green, oolong, black) and two types of mate tea (green mate and roasted mate tea). The content of caffeine was determined by using four different methods: extraction with chloroform, micro-method, method with lead-acetate and high performance liquid chromatography method (HPLC-PDA). The antioxidant capacity of teas as well as of the extracted („ raw“ ) caffeine was determined by using two methods: reactions with 2, 2`-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid) radical (ABTS assay) and Ferric reducing antioxidant power (FRAP assay). The content of caffeine has been associated to plant origin and growth conditions, as well as processing conditions. By applying all four methods, the highest content of caffeine was determined in white tea, whereas mate and roasted mate tea were characterised with the lowest content of caffeine. The results of the micro-method and the method with lead-acetate have a good correlation with the results of HPLC method. Micro-method has proven to be the best alternative to the HPLC method. The highest antioxidant capacity was determined in yellow tea, while the lowest was determined in roasted mate tea. In comparison to the antioxidant capacity of teas, the antioxidant capacity of extracted („ raw“ ) caffeine is almost negligible, and does not contribute to the overall antioxidant properties of tea.