Comparative Study on the Isolation and Analysis of Caffeine from Diverse Sources

Abstract

Caffeine is a naturally occurring alkaloid widely distributed in beverages and plantderived products such as tea leaves, coffee beans, and green tea. The present study focuses on the comparative extraction and analysis of caffeine from different natural sources using efficient and reproducible laboratory methods. Caffeine was isolated through solvent extraction techniques involving aqueous infusion followed by organic solvent separation. The extracts were purified and characterized using physicochemical methods such as melting point determination, UV-Visible spectroscopy FT IR, and thin-layer chromatography to confirm identity and assess purity. Quantitative estimation was carried out to compare caffeine content among the selected sources. The results demonstrated noticeable variation in caffeine yield depending on the plant matrix and processing conditions. This study highlights the effectiveness of conventional extraction methods and provides insight into sourcedependent differences in caffeine concentration. The findings contribute to a better understanding of caffeine recovery techniques and support further research on optimizing extraction efficiency for food, pharmaceutical, and analytical applications