AIM:- Extraction of Caffeine from Coffee and Tea leaves.

CHAPTER:-01

INTRODUCTION:- Caffiene extraction from coffee and tea leaves is a widely studied
process in food chemistry and industrial applications. Caffeine, a naturally occurring alkaloid,
is present in varying amounts in coffee beans and tea leaves, where it serves as a natural
stimulant and defense compound.
The extraction process involves separating caffeine from plant material using methods such
as solvent extraction, hot water extraction, or supercritical carbon dioxide techniques.
Factors like temperature, solvent type, and extraction time significantly influence the
efficiency and purity of the final product. This process is essential not only for producing
decaffeinated beverages but also for obtaining caffeine used in pharmaceuticals and energy
products.
Understanding caffeine extraction helps improve quality control and optimize industrial
production methods. Caffeine extraction from coffee and tea leaves is an important process in
food chemistry, pharmaceuticals, and beverage industries.
Caffeine is a naturally occurring alkaloid found in coffee beans and tea leaves, where it acts
as a defense mechanism against insects and also contributes to the stimulating effects valued
by consumers.
The extraction process involves isolating caffeine from the plant material using various
techniques such as solvent extraction, hot water extraction, and modern methods like
supercritical carbon dioxide extraction. Each method differs in efficiency, cost, and
environmental impact.
Key factors such as temperature, pressure, solvent choice, and extraction time play a crucial
role in determining the yield and purity of caffeine. This process is widely used in the
production of decaffeinated coffee and tea, as well as in the manufacture of caffeine for use in
medicines, soft drinks, and energy products.
Studying caffeine extraction helps improve industrial processes, ensures product quality, and
supports advancements in safer and more sustainable extraction techniques.
 CHAPTER:-2
RAW MATERIAL:-
 Coffee beans/Tea leaves
 Water
 Organic solvent(hexane)
 Sodium bicarbonate
COFFEE BEANS:- Coffee beans are the seeds of the coffee plants, and they are used to
make to make coffee after roasting and grinding.
 Coffee beans are actually the seeds inside coffee cherries(fruit of the coffee plant).
 They are green when raw and turn brown after roasting.
☕ Types of Coffee Beans
6
 Arabica – smoother, slightly sweet, more complex flavor
 Robusta – stronger, more bitter, higher caffeine
 Blends – mix of both for balanced taste

TEA LEAVES:-
Tea leaves are the dried or processed leaves of the Camellia sinensis plant—the source of all
true teas. The differences between types of tea come from how the leaves are processed after
harvesting.
🍃 Common Types of Tea Leaves
 Green tea – lightly processed, fresh and grassy flavor
 Black tea – fully oxidized, strong and bold taste
 Oolong tea – partially oxidized, somewhere between green and black
 White tea – minimally processed, delicate and subtle
 Pu-erh tea – fermented, earthy and rich
Tea is grown in regions with warm, humid climates such as:
 China
 India
 Sri Lanka
 Kenya
 Japan
🍵 Tea Leaves Are Used
 Steeped in hot water to make tea
 Used loose or in tea bags
 Brew time and temperature affect taste
 Can be flavored (e.g., jasmine, Earl Grey)
 🌿 Benefits of Tea Leaves
 Rich in antioxidants
 May support heart health
 Contains caffeine (varies by type)
 Can aid relaxation (especially herbal blends, though those aren’t true tea leaves)
HEXANE:- Hexane is a widely used organic solvent—a nonpolar hydrocarbon with the
chemical formula C₆H₁₄. It belongs to the alkane family, meaning it’s made only of carbon
and hydrogen atoms.

 A colorless, volatile liquid

 Slight petroleum-like odor
 Highly flammable
 Insoluble in water but dissolves oils and fats easily
COMMAN USE:-
 Oil extraction: Used to extract vegetable oils (e.g., soybean, sunflower)
 Industrial cleaning: Removes grease from machinery
 Adhesives & rubber: Acts as a solvent in manufacturing
 Laboratory solvent: Used in experiments due to its nonpolar nature

🧬 Chemical Properties
 Nonpolar solvent → dissolves nonpolar substances (like oils, waxes)
 Low boiling point (~69°C) → evaporates quickly
 Exists in several structural forms (isomers), but “n-hexane” is the most common in
industry

⚠️Health & Safety

 Vapors can cause dizziness, headaches, irritation
 Long-term exposure to n-hexane may affect the nervous system
 Extremely flammable—must be handled away from heat/sparks
 Use in well-ventilated areas with protective equipment

🌱 Environmental Impact
 Contributes to air pollution (volatile organic compound, VOC)
 Can be harmful if released in large amounts
 Safer alternatives are sometimes used in food processing
SODIUM BICARBONATE:- Sodium bicarbonate (NaHCO₃)—commonly called
baking soda—is a mild, white crystalline powder with a wide range of uses in cooking,
cleaning, medicine, and chemistry.

 A weak base (alkaline compound)

 Slightly salty/alkaline taste
 Reacts with acids to release carbon dioxide gas (CO₂)

🍞 Common Uses

1. Baking
 Used as a leavening agent
 Reacts with acidic ingredients (like lemon juice, yogurt, vinegar)
 Produces CO₂ → makes cakes and bread rise
2. Cleaning
 Natural deodorizer and mild abrasive
 Removes stains, neutralizes odors
3. Health & Personal Care
 Used as an antacid for acidity relief
 Sometimes used in toothpaste or for skin care
4. Fire Extinguishing
 Releases CO₂ when heated → helps smother small fires

⚗️Chemical Behavior

 Reaction with acid:

NaHCO₃ + H⁺ → CO₂ + H₂O + salt
 On heating:
2 NaHCO₃ → Na₂CO₃ + CO₂ + H₂O

⚠️Safety Notes

 Generally safe in small amounts

 Excess consumption can disturb body pH
 CHAPTER:-03
PROCEDURE:- COFFEE BEANS
CASE:-1 ⚗️Principle

Caffeine is a weak base. Sodium bicarbonate helps remove acidic impurities (like tannins),
while caffeine partitions (partially) into the organic solvent (hexane).

🧪 Materials

 10 g ground coffee
 Sodium bicarbonate (NaHCO₃)
 Hexane
 Distilled water
 Beakers, flask, funnel
 Filter paper
 Separatory funnel (or improvised setup)
 Evaporation dish

🧬 Procedure

1. Prepare coffee extract

1. Boil 10 g coffee in ~150 mL distilled water for 10–15 minutes.
2. Filter to remove solid grounds.
o You now have an aqueous coffee extract containing caffeine + impurities.

2. Add sodium bicarbonate

1. Add ~1–2 g sodium bicarbonate to the warm filtrate.
2. Stir well.
Purpose:
 Neutralizes acidic compounds (like chlorogenic acids).
 Keeps caffeine in free-base form.
3. Liquid-liquid extraction with hexane
1. Transfer the solution into a separatory funnel.
2. Add ~30–40 mL hexane.
3. Shake gently and vent frequently.
4. Allow layers to separate.
1. Top layer: hexane (organic)
2. Bottom layer: aqueous
1. Collect the hexane layer.
2. Repeat extraction 2–3 times with fresh hexane for better recovery.

4. Combine and dry

1. Combine all hexane extracts.
2. (Optional but better) Dry with anhydrous sodium sulfate to remove water.

5. Evaporate solvent
1. Evaporate hexane in a fume hood or well-ventilated area.
2. A small amount of crude caffeine residue remains.

☕ Result of Caffeine Extraction from 10 g Coffee

 Caffeine was successfully extracted from 10 g of coffee as a white crystalline solid

(crude caffeine).
 The product obtained is slightly impure and may require further purification
(recrystallization).
📊 Expected yield

 Coffee typically contains about 1–2% caffeine

 So from 10 g coffee, expected caffeine ≈ 0.1 to 0.2 g (100–200 mg)
PROCEDURE:-TEA LEAVES
CASE:-2 )

🧪 Principle

 Caffeine is moderately polar

 Sodium bicarbonate (NaHCO₃) neutralizes acidic impurities (tannins)
 Hexane removes non-polar impurities (not caffeine effectively)

🔬 Materials

 10 g tea leaves
 150–200 mL distilled water
 Sodium bicarbonate (NaHCO₃)
 Hexane
 (Preferably ethyl acetate/DCM for final extraction)
 Separating funnel, beaker, filter paper
 Anhydrous sodium sulfate

⚗️Procedure

1. Preparation of tea extract

 Take 10 g tea leaves in a beaker
 Add 150–200 mL water
 Boil for 10–15 minutes
 Filter to obtain tea extract

2. Add sodium bicarbonate

 Add 1–2 g NaHCO₃
 Purpose:
o Neutralizes tannins and acidic compounds

o Keeps them in aqueous layer

3. Hexane extraction (removal of impurities)
 Transfer solution to separating funnel
 Add 20–30 mL hexane
 Shake gently and allow layers to separate
 Upper hexane layer:
o Contains fats, pigments, oils

 Lower aqueous layer:

o Contains caffeine

👉 Discard the hexane layer

4. (Important) Extraction of caffeine

 Now extract aqueous layer with:
o Ethyl acetate or dichloromethane (recommended)

 Add solvent, shake, and separate:

o Organic layer → caffeine

5. Repeat extraction
 Repeat 2–3 times
 Combine organic layers
6. Evaporation
 Evaporate solvent
 Obtain crude caffeine (white solid)
📊 Result

 Caffeine obtained as white crystalline solid

 Expected yield: 0.2–0.4 g (tea has more caffeine than coffee)