International Journal of Nutrition and Food Sciences

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Analytical Methods for Quality and Quantity Control of Food Supplements, Containing Caffeine

Received: 05 November 2014    Accepted: 07 November 2014    Published: 12 November 2014
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Abstract

Many beverages such as soft drinks, coffee and tea contain the mild stimulant caffeine (C8H10N4O2). The caffeine content varies widely from about 100 μg/mL (100 ppm) in sodas to over 1000 μg/mL in certain types of coffee. For this reason the caffeine and the content in they need to be analyzed. A rapid and selective high-performance liquid chromatographic (HPLC) method is developed for the separation and determination of caffeine.

DOI 10.11648/j.ijnfs.s.2015040101.13
Published in International Journal of Nutrition and Food Sciences (Volume 4, Issue 1-1, January 2015)

This article belongs to the Special Issue Taurine and Caffeine Supplementation in Energy Food Drinks: Uses, Side Effects and Quality Control

Page(s) 14-17
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Caffeine, HPLC, Quality, Control

References
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Author Information
  • Medical University Plovdiv, Faculty of Pharmacy, Dept. of Botany and Pharmaceutical chemistry, Plovdiv, Bulgaria

  • Medical University Sofia , Faculty of Pharmacy, Dept. of Pharmaceutical chemistry, Sofia, Bulgaria

  • Medical University Plovdiv, Faculty of Pharmacy, Dept. of Botany and Pharmaceutical chemistry, Plovdiv, Bulgaria

  • Medical University Plovdiv, Faculty of Pharmacy, Dept. of Botany and Pharmaceutical chemistry, Plovdiv, Bulgaria

  • Medical University Sofia , Faculty of Pharmacy, Dept. of Pharmaceutical chemistry, Sofia, Bulgaria

  • Medical University Sofia , Faculty of Pharmacy, Dept. of Pharmaceutical chemistry, Sofia, Bulgaria

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  • APA Style

    Papanov S., Pankova S., Ivanov K., Ivanova S., Doncheva D., et al. (2014). Analytical Methods for Quality and Quantity Control of Food Supplements, Containing Caffeine. International Journal of Nutrition and Food Sciences, 4(1-1), 14-17. https://doi.org/10.11648/j.ijnfs.s.2015040101.13

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    ACS Style

    Papanov S.; Pankova S.; Ivanov K.; Ivanova S.; Doncheva D., et al. Analytical Methods for Quality and Quantity Control of Food Supplements, Containing Caffeine. Int. J. Nutr. Food Sci. 2014, 4(1-1), 14-17. doi: 10.11648/j.ijnfs.s.2015040101.13

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    AMA Style

    Papanov S., Pankova S., Ivanov K., Ivanova S., Doncheva D., et al. Analytical Methods for Quality and Quantity Control of Food Supplements, Containing Caffeine. Int J Nutr Food Sci. 2014;4(1-1):14-17. doi: 10.11648/j.ijnfs.s.2015040101.13

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  • @article{10.11648/j.ijnfs.s.2015040101.13,
      author = {Papanov S. and Pankova S. and Ivanov K. and Ivanova S. and Doncheva D. and Pencheva I.},
      title = {Analytical Methods for Quality and Quantity Control of Food Supplements, Containing Caffeine},
      journal = {International Journal of Nutrition and Food Sciences},
      volume = {4},
      number = {1-1},
      pages = {14-17},
      doi = {10.11648/j.ijnfs.s.2015040101.13},
      url = {https://doi.org/10.11648/j.ijnfs.s.2015040101.13},
      eprint = {https://download.sciencepg.com/pdf/10.11648.j.ijnfs.s.2015040101.13},
      abstract = {Many beverages such as soft drinks, coffee and tea contain the mild stimulant caffeine (C8H10N4O2). The caffeine content varies widely from about 100 μg/mL (100 ppm) in sodas to over 1000 μg/mL in certain types of coffee. For this reason the caffeine and the content in they need to be analyzed. A rapid and selective high-performance liquid chromatographic (HPLC) method is developed for the separation and determination of caffeine.},
     year = {2014}
    }
    

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    T1  - Analytical Methods for Quality and Quantity Control of Food Supplements, Containing Caffeine
    AU  - Papanov S.
    AU  - Pankova S.
    AU  - Ivanov K.
    AU  - Ivanova S.
    AU  - Doncheva D.
    AU  - Pencheva I.
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    N1  - https://doi.org/10.11648/j.ijnfs.s.2015040101.13
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    T2  - International Journal of Nutrition and Food Sciences
    JF  - International Journal of Nutrition and Food Sciences
    JO  - International Journal of Nutrition and Food Sciences
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    PB  - Science Publishing Group
    SN  - 2327-2716
    UR  - https://doi.org/10.11648/j.ijnfs.s.2015040101.13
    AB  - Many beverages such as soft drinks, coffee and tea contain the mild stimulant caffeine (C8H10N4O2). The caffeine content varies widely from about 100 μg/mL (100 ppm) in sodas to over 1000 μg/mL in certain types of coffee. For this reason the caffeine and the content in they need to be analyzed. A rapid and selective high-performance liquid chromatographic (HPLC) method is developed for the separation and determination of caffeine.
    VL  - 4
    IS  - 1-1
    ER  - 

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