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Caffeine Content of Tea and Coffee

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Caffeine Content of Tea and Coffee 510 S.A. MEDICAL JOURNAL 13 March 1974 N 32 (Supplement to the Smah African Medical Journal) Caffeine Content of Tea and Coffee E. KAPLAN, J. H. HOLMES, N. SAPEIKA SUMMARY TABLE I. CAFFEINE CONTENT OF TEA The caffeine content of teas and coffees blended and mg per 2.5 9 Brand marketed in South Africa was estimated. Samples of % leaves tea contain caffeine varying from 2,723% to 4,10/0. Coffee 1 Ceylon 2,73 68 'mixtures' contain 1,23 - 1,66%, freshly ground roast coffee 2 2,75 69 beans 0,8 - 1,8% and one 'instant coffee' 'made from 100% 3 2,75 69 coffee', 4,380/0' 4 China 2,9 72 5 3,0 75 S. Afr. Med. J., 48, 510 (1974). 6 3,05 76 7 Rhodesian 3,10 78 The xanthines (caffeine, theophylline, and theobromine) 8 3,11 78 occur in plants widely distributed throughout the world. 9 'Oriental' 3,18 80 Best known for the preparation of beverages are coffee 10 Ceylon + Indian 3,18 80 beans which contain caffeine, tea leaves which contain 11 3,26 81 caffeine and theophylline, and cocoa seeds which contain 12 3,3 82 caffeine and theobromine. Cola-type drinks contain caffeine 13 3,35 84 since they are made from extracts of kola nuts. 14 3,35 84 There are numerous brands of tea and coffee, instant and 15 'Far East' 3,35 84 other varieties, available in South Africa. It was of 16 'Oriental' 3,41 85 interest to determine the amount of caffeine, an important 17 3,44 86 active ingredient in these beverages. The country of origin 18 3,5 87 of the raw material is not always disclosed on the label. 19 3,6 90 20 Ceylon 3,88 97 21 Ceylon 4,1 100 MATERIALS AND METHODS The determination of the caffeine content of a sample TABLE 11. CAFFEINE CONTENT OF COFFEE of each of 21 commercial teas and 10 coffees, purchased in the open market, was based on a chromatographic­ Brand ~o spectrophotometric method. 1 1 Coffee + chicory <2xtract 1,23 2 Coffee + chicory extract 1,3 3 Coffee + chicory extract 1,5 RESULTS 4 1,58 5 Coffee + chicory extract 1,66 The results are shown in Tables I and lI. 6 1-66 The country of origin of certain brands of tea and 7 Roast beans, freshly ground 0,8 the various coffees was not indicated on the package 8 Roast beans, freshly ground 1,6 labels. 9 Roast beans: freshly ground 1,8 10 Pure, instant 4,38 DISCUSSION theobromine. Paraguay tea (mate) contains 0,2 - 2'% It is stated in a number of textbooks that the amount caffeine. Rooibos tea (and camomile tea) contains no of caffeine in tea leaves varies from 1% to 4% and that caffeine. coffee contains about 1 - 2%. Cocoa is stated to contain The present investigation shows that teas blended, only a small amount of caffeine but theobromine is present, packaged and marketed in South Africa contain a high 1 - 3%. Kola (cola) nuts contain 1,5 - 2,5%, and traces of percentage of caffeine, varying from 2,73% to 4,1 %: therefore a cup of tea prepared from 2,5 g tea leaves Department of Pharmacology, University of Cape Town (the amount of tea usually present in a tea-bag) contains E. KAPLAN 68 - 100 mg caffeine according to the brand of tea used J. H. HOLMES and the degree of extraction produced by infusion. Coffee N. SAPElKA mixed with chicory or other material contains 1,23 - 1,66%. Date re~ived: 13 December 1973. freshly ground roasted coffee beans 0,8% - 1,08%; one 13 Maart 1974 S.-A. MEDIESE TYDSKRIF 511 (Byvoegsel tot die SI/id - Afri~aal1se Mediese Tydskrif) V 33 'instant coffee', made from 100% coffee, contains 4,38%. REFERENCES Details of the history, mode of manufacture and I. Horwilz, W., ed. (1970): Official Methods of Analysis of rhe Asso­ chemical compositions of tea, coffee and cocoa are given ciation of Official Analytical Chemists, 11th ed. Washington, DC: Benjamin FrankJin Station. bv a number of authors, for example Sinclair and 2. Sinclair, H. M. and Hollingsworth, D. F. (1969): Huechison's Food Hollingsworth.' An account of the active principles in and the Principles of Nutrition. London: Edward Arnold. 3. Sapeika, N. (1969): Food Pharmacology. Springfield, Ill.: Charles C. these and other beverages is also given by Sapeika.' Thomas. Effect of Ascorbic Acid on Lipoprotein Lipase Activity J. P. KOTZt, M. J. A. MATTHEWS, W. A. DE KLERK SUMMARY the enzyme acts at the surface of the capillary endothelial cells where the triglycerides, carried in the plasma very­ Baboons kept on hypovitaminotic C diets, but without Iow-density lipoproteins or chylomicrons, are sequestered.I,' 3 clinical signs of scurvy, had significantly higher heart Robinson ,< also maintained that lipoprotein lipase plays muscle lipoprotein lipase activity than baboons on a directive role in determining the pattern of triglyceride vitamin C 34 mg/kg body mass/day. When the serum fatty acid uptake by extrahepatic tissues. vitamin C levels were above 0,35 mg/100 ml the heart Recently, various workers have presented data indica­ muscle lipoprotein lipase was repressed. Serum vitamin C ting that the adipose tissue and heart muscle contain lipo­ l levels below 0,35 mg/100 ml stimulated lipoprotein lipase protein lipases having different characteristics. .'" to between 2 and 3 times the repressed value. The activities of the enzyme in specific tissues have Heart muscle lipoprotein lipase from baboons receiving been shown to change in particular physiological situations dietary vitamin C was inhibited by 0,34 mM vitamin C and such changes can be correlated with alterations in the in vitro, whereas heart muscle lipoprotein lipase from uptake of triglyceride fatty acids by these tissues. In adipose baboons on scorbutogenic diets were stimulated by addi­ tissue, for example, the activity of the enzyme is high in tion of vitamin C in vitro. the fed state, when triglyceride fatty acids are taken up, and low in the fasted state, when uptake of triglyceride S. Afr. Med. l., 48, 511 (1974). fatty acids is low. In the heart muscle, on the other hand. the activity of lipoprotein lipase is low during feeding and The uptake of triglyceride fatty acids from the plasma by is elevated during fasting, when the flow of triglyceride extrahepatic tissues is facilitated through hydrolysis of the fatty acids is from the depot fat region towards utilisation triglycerides by the enzyme, clearing factor lipase or lipo­ of the heart muscle. protein lipase. Various authors have given evidence that Ascorbic acid has been implicated in the control of serum cholesterol levels by a number of investigations"o'l> although Anderson et al." have questioned the serum National Research Institute for Nutritional Diseases of the South African Medical Research Council, Pretoria lipid-lowering effect of ascorbic acid. J. P. KOTZE Sokoloff et al." also discussed the decrease of serum M. J. A. MATfHEWS lipoprotein lipase activity during severe atherosclerosis, and W. A DE KLERK serum lipid values and the improvement of lesions during Date received: 23 November 1973. lipid intake restriction and high ascorbic acid intakes..
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