Elimination of Toxic Solvents from Analytical Methods in Food Analysis: Caffeine Determination in Tea as an Example
2024
Oktawia Kalisz | Aleksandra Jaworska | Sylwia Studzińska | Szymon Bocian
This study presents an innovative method for caffeine determination in tea, employing ethanol as the sole organic solvent for both SPE sample preparation and chromatographic analysis. This approach aligns with green chemistry principles, as confirmed by a comparative study highlighting ethanol&rsquo:s safety and eco-friendliness compared to traditional solvents. The experiments validate ethanol&rsquo:s efficacy in caffeine extraction and chromatographic analysis, minimizing environmental impact and eliminating toxicity risks. Utilizing a reduced chromatography column enhances the method&rsquo:s efficiency and sustainability, resulting in a low limit of quantitation (0.125 &mu:g/mL) and good reproducibility (RSD <: 2.5%). Based on tea from the Polish market, the findings reveal the caffeine content (19.29&ndash:37.69 mg/g) and endorse ethanol&rsquo:s role in enhancing sustainable chemical analysis in food science.
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Эту запись предоставил Multidisciplinary Digital Publishing Institute