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- Title
Elimination of Toxic Solvents from Analytical Methods in Food Analysis: Caffeine Determination in Tea as an Example.
- Authors
Kalisz, Oktawia; Jaworska, Aleksandra; Studzińska, Sylwia; Bocian, Szymon
- Abstract
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's safety and eco-friendliness compared to traditional solvents. The experiments validate ethanol's efficacy in caffeine extraction and chromatographic analysis, minimizing environmental impact and eliminating toxicity risks. Utilizing a reduced chromatography column enhances the method's efficiency and sustainability, resulting in a low limit of quantitation (0.125 μg/mL) and good reproducibility (RSD < 2.5%). Based on tea from the Polish market, the findings reveal the caffeine content (19.29–37.69 mg/g) and endorse ethanol's role in enhancing sustainable chemical analysis in food science.
- Subjects
FOOD chemistry; SUSTAINABLE chemistry; CAFFEINE; CHROMATOGRAPHIC analysis; ANALYTICAL chemistry
- Publication
Foods, 2024, Vol 13, Issue 8, p1189
- ISSN
2304-8158
- Publication type
Article
- DOI
10.3390/foods13081189