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

Papanov S.; Pankova S.; Ivanov K.; Ivanova S.; Doncheva D.; Pencheva I.

doi:doi:10.11648/j.ijnfs.s.2015040101.13

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

Papanov S., Pankova S., Ivanov K., Ivanova S., Doncheva D., Pencheva I.

Published in International Journal of Nutrition and Food Sciences (Volume 4, Issue 1-1)

Received: 5 November 2014 Accepted: 7 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.

Published in	International Journal of Nutrition and Food Sciences (Volume 4, Issue 1-1) This article belongs to the Special Issue Taurine and Caffeine Supplementation in Energy Food Drinks: Uses, Side Effects and Quality Control
DOI	10.11648/j.ijnfs.s.2015040101.13
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), 2014. Published by Science Publishing Group

Keywords

Caffeine, HPLC, Quality, Control

References

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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://article.sciencepublishinggroup.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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TY  - JOUR
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.
Y1  - 2014/11/12
PY  - 2014
N1  - https://doi.org/10.11648/j.ijnfs.s.2015040101.13
DO  - 10.11648/j.ijnfs.s.2015040101.13
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 14
EP  - 17
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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Author Information

Papanov S.

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

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

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

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

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

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

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Plain Text BibTeX RIS

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

Copy | Download

@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://article.sciencepublishinggroup.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}
}

Copy | Download

TY  - JOUR
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.
Y1  - 2014/11/12
PY  - 2014
N1  - https://doi.org/10.11648/j.ijnfs.s.2015040101.13
DO  - 10.11648/j.ijnfs.s.2015040101.13
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 14
EP  - 17
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  -

Copy | Download