Quantitative Analysis of Caffeine Content from Different Tea Growing Regions of Rwanda

Fildaus Nyirahabimana; Placide Uwimana

doi:doi:10.11648/j.ijfsb.20170202.13

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Quantitative Analysis of Caffeine Content from Different Tea Growing Regions of Rwanda

Fildaus Nyirahabimana, Placide Uwimana

Published in International Journal of Food Science and Biotechnology (Volume 2, Issue 2)

Received: 4 February 2017 Accepted: 18 February 2017 Published: 14 April 2017

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Abstract

In recent times, tea becomes highly known owing to its pharmacological potential properties such as antitumor, anti-oxidative, and anti-carcinogen activities. Especially, the quality of tea is assessed based on its caffeine content. Most people drink tea with the purpose of getting some caffeine amount in their body to diminish the increased cardiovascular disease, some chronic diseases, and cancer risks. The main study’s objective was to determine the caffeine content in tea samples from different tea growing regions of Rwanda in order to identify the region that has tea with the highest amount of caffeine. This may help in classifying the tea regions and tea quality in Rwanda according to their amount of caffeine. In this study, eleven samples were obtained from National Agriculture Export development Board (NAEB). Extraction of the caffeine was done using hot water. Quantification of caffeine from tea samples was accomplished by using high-pressure liquid chromatography (HPLC); the mixture of methanol (20%), deionized water (79%) and acetic acid (1%) [(20:79:1)] was used as HPLC’s mobile phase. The tea sample grown at Rubaya tea growing region was obtained to have the highest caffeine quantity of 802.927±40.04 ppm. This was followed by tea grown at Nyabihu which contained caffeine quantity of 798.937±19.74 ppm. The least caffeine quantity was obtained in tea sample taken from Shagasha region with caffeine quantity of 476.128±97.05. Our results indicated that the caffeine content from tea growing regions in Rwanda had a range from 476.128±97.05 to 802.927±40.04 ppm, also had different tea quality.

Published in	International Journal of Food Science and Biotechnology (Volume 2, Issue 2)
DOI	10.11648/j.ijfsb.20170202.13
Page(s)	51-55
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), 2017. Published by Science Publishing Group

Keywords

Caffeine Content, RWANDA, Tea, Quantitative Analysis, Quality

References

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APA Style

Fildaus Nyirahabimana, Placide Uwimana. (2017). Quantitative Analysis of Caffeine Content from Different Tea Growing Regions of Rwanda. International Journal of Food Science and Biotechnology, 2(2), 51-55. https://doi.org/10.11648/j.ijfsb.20170202.13

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ACS Style

Fildaus Nyirahabimana; Placide Uwimana. Quantitative Analysis of Caffeine Content from Different Tea Growing Regions of Rwanda. Int. J. Food Sci. Biotechnol. 2017, 2(2), 51-55. doi: 10.11648/j.ijfsb.20170202.13

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AMA Style

Fildaus Nyirahabimana, Placide Uwimana. Quantitative Analysis of Caffeine Content from Different Tea Growing Regions of Rwanda. Int J Food Sci Biotechnol. 2017;2(2):51-55. doi: 10.11648/j.ijfsb.20170202.13

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@article{10.11648/j.ijfsb.20170202.13,
  author = {Fildaus Nyirahabimana and Placide Uwimana},
  title = {Quantitative Analysis of Caffeine Content from Different Tea Growing Regions of Rwanda},
  journal = {International Journal of Food Science and Biotechnology},
  volume = {2},
  number = {2},
  pages = {51-55},
  doi = {10.11648/j.ijfsb.20170202.13},
  url = {https://doi.org/10.11648/j.ijfsb.20170202.13},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijfsb.20170202.13},
  abstract = {In recent times, tea becomes highly known owing to its pharmacological potential properties such as antitumor, anti-oxidative, and anti-carcinogen activities. Especially, the quality of tea is assessed based on its caffeine content. Most people drink tea with the purpose of getting some caffeine amount in their body to diminish the increased cardiovascular disease, some chronic diseases, and cancer risks. The main study’s objective was to determine the caffeine content in tea samples from different tea growing regions of Rwanda in order to identify the region that has tea with the highest amount of caffeine. This may help in classifying the tea regions and tea quality in Rwanda according to their amount of caffeine. In this study, eleven samples were obtained from National Agriculture Export development Board (NAEB). Extraction of the caffeine was done using hot water. Quantification of caffeine from tea samples was accomplished by using high-pressure liquid chromatography (HPLC); the mixture of methanol (20%), deionized water (79%) and acetic acid (1%) [(20:79:1)] was used as HPLC’s mobile phase. The tea sample grown at Rubaya tea growing region was obtained to have the highest caffeine quantity of 802.927±40.04 ppm. This was followed by tea grown at Nyabihu which contained caffeine quantity of 798.937±19.74 ppm. The least caffeine quantity was obtained in tea sample taken from Shagasha region with caffeine quantity of 476.128±97.05. Our results indicated that the caffeine content from tea growing regions in Rwanda had a range from 476.128±97.05 to 802.927±40.04 ppm, also had different tea quality.},
 year = {2017}
}

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TY - JOUR
T1 - Quantitative Analysis of Caffeine Content from Different Tea Growing Regions of Rwanda
AU - Fildaus Nyirahabimana
AU - Placide Uwimana
Y1 - 2017/04/14
PY - 2017
N1 - https://doi.org/10.11648/j.ijfsb.20170202.13
DO - 10.11648/j.ijfsb.20170202.13
T2 - International Journal of Food Science and Biotechnology
JF - International Journal of Food Science and Biotechnology
JO - International Journal of Food Science and Biotechnology
SP - 51
EP - 55
PB - Science Publishing Group
SN - 2578-9643
UR - https://doi.org/10.11648/j.ijfsb.20170202.13
AB - In recent times, tea becomes highly known owing to its pharmacological potential properties such as antitumor, anti-oxidative, and anti-carcinogen activities. Especially, the quality of tea is assessed based on its caffeine content. Most people drink tea with the purpose of getting some caffeine amount in their body to diminish the increased cardiovascular disease, some chronic diseases, and cancer risks. The main study’s objective was to determine the caffeine content in tea samples from different tea growing regions of Rwanda in order to identify the region that has tea with the highest amount of caffeine. This may help in classifying the tea regions and tea quality in Rwanda according to their amount of caffeine. In this study, eleven samples were obtained from National Agriculture Export development Board (NAEB). Extraction of the caffeine was done using hot water. Quantification of caffeine from tea samples was accomplished by using high-pressure liquid chromatography (HPLC); the mixture of methanol (20%), deionized water (79%) and acetic acid (1%) [(20:79:1)] was used as HPLC’s mobile phase. The tea sample grown at Rubaya tea growing region was obtained to have the highest caffeine quantity of 802.927±40.04 ppm. This was followed by tea grown at Nyabihu which contained caffeine quantity of 798.937±19.74 ppm. The least caffeine quantity was obtained in tea sample taken from Shagasha region with caffeine quantity of 476.128±97.05. Our results indicated that the caffeine content from tea growing regions in Rwanda had a range from 476.128±97.05 to 802.927±40.04 ppm, also had different tea quality.
VL - 2
IS - 2
ER -

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Author Information

Fildaus Nyirahabimana

Department of Applied Chemistry, University of Rwanda, Kigali, Rwanda
Placide Uwimana

Department of Applied Chemistry, University of Rwanda, Kigali, Rwanda

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APA Style

Fildaus Nyirahabimana, Placide Uwimana. (2017). Quantitative Analysis of Caffeine Content from Different Tea Growing Regions of Rwanda. International Journal of Food Science and Biotechnology, 2(2), 51-55. https://doi.org/10.11648/j.ijfsb.20170202.13

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ACS Style

Fildaus Nyirahabimana; Placide Uwimana. Quantitative Analysis of Caffeine Content from Different Tea Growing Regions of Rwanda. Int. J. Food Sci. Biotechnol. 2017, 2(2), 51-55. doi: 10.11648/j.ijfsb.20170202.13

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AMA Style

Fildaus Nyirahabimana, Placide Uwimana. Quantitative Analysis of Caffeine Content from Different Tea Growing Regions of Rwanda. Int J Food Sci Biotechnol. 2017;2(2):51-55. doi: 10.11648/j.ijfsb.20170202.13

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@article{10.11648/j.ijfsb.20170202.13,
  author = {Fildaus Nyirahabimana and Placide Uwimana},
  title = {Quantitative Analysis of Caffeine Content from Different Tea Growing Regions of Rwanda},
  journal = {International Journal of Food Science and Biotechnology},
  volume = {2},
  number = {2},
  pages = {51-55},
  doi = {10.11648/j.ijfsb.20170202.13},
  url = {https://doi.org/10.11648/j.ijfsb.20170202.13},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijfsb.20170202.13},
  abstract = {In recent times, tea becomes highly known owing to its pharmacological potential properties such as antitumor, anti-oxidative, and anti-carcinogen activities. Especially, the quality of tea is assessed based on its caffeine content. Most people drink tea with the purpose of getting some caffeine amount in their body to diminish the increased cardiovascular disease, some chronic diseases, and cancer risks. The main study’s objective was to determine the caffeine content in tea samples from different tea growing regions of Rwanda in order to identify the region that has tea with the highest amount of caffeine. This may help in classifying the tea regions and tea quality in Rwanda according to their amount of caffeine. In this study, eleven samples were obtained from National Agriculture Export development Board (NAEB). Extraction of the caffeine was done using hot water. Quantification of caffeine from tea samples was accomplished by using high-pressure liquid chromatography (HPLC); the mixture of methanol (20%), deionized water (79%) and acetic acid (1%) [(20:79:1)] was used as HPLC’s mobile phase. The tea sample grown at Rubaya tea growing region was obtained to have the highest caffeine quantity of 802.927±40.04 ppm. This was followed by tea grown at Nyabihu which contained caffeine quantity of 798.937±19.74 ppm. The least caffeine quantity was obtained in tea sample taken from Shagasha region with caffeine quantity of 476.128±97.05. Our results indicated that the caffeine content from tea growing regions in Rwanda had a range from 476.128±97.05 to 802.927±40.04 ppm, also had different tea quality.},
 year = {2017}
}

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