The Analysis of Catechin and Caffeine in Green Tea Capsule and Teabag Using High-Performance Liquid Chromatography
Amirah Najihah Mohd Affandi, Nursyamsyila Mat Hadzir, Hairul Amani Abdul Hamid, Noraini Hamzah and Wan Nazihah Wan Ibrahim

School of Chemistry and Environment, Faculty of Applied Sciences,
Universiti Teknologi MARA, 40450, Shah Alam, Selangor, Malaysia

Abstract

Green tea leaves contain antioxidants such as catechin and caffeine, which can speed up metabolism, and helps break down excess fat, respectively. However, there are concerns that overconsumption of catechin and caffeine could cause severe effects on the liver of the consumers and kidney failure, respectively. This study involved the quantitative analysis of catechin and caffeine in three different brands of green tea teabag and two different brands of green tea capsule using High-Performance Liquid Chromatography (HPLC). All standards were extracted using methanol, then dissolved in the mobile phase of deionized water and acetonitrile (30:70 v/v), analysed at a wavelength of 270 nm in triplicates using the HPLC-DAD system. The data interpretation was conducted using standard calibration plot and the correlation coefficient for catechin and caffeine was 0.9823 and 0.9856, respectively. Teabag samples were labelled A, B, and C, while capsules samples were labelled D and E. The highest amount of catechin (7274.2679 mg) and caffeine (2253.8581 mg) was found in Sample E. In Sample D, only 1.1561 mg of caffeine was detected and no catechin was detected which probably due to high level of detection (LOD) and quantification (LOQ). The analysis of catechin and caffeine using HPLC was proven to be reliable, simple, sensitive, and rapid.

Keywords: Caffeine, Catechin, HPLC

Topic: Analytical Chemistry