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Caffeine and Theobromine Levels in Selected Foods (Turkish with English Abstract)

Yıl 2006, Cilt: 31 Sayı: 1, - , 01.02.2006

Öz

In this study, 11 samples of regular instant coffee, 6 samples of decaffeinated instant coffee, 8 samples of instant cocoa powder, 14 samples of carbonated beverage and 5 samples of diet carbonated beverage, totally 44 samples, purchased from the markets, were analysed for caffeine and theobromine contents using HPLC-DAD. No theobromine werededected in instant and decaffeinated coffee samples while caffeine was determined in the range of 2,689-5,400 % and 0,110-0,207 % respectively. In instant cocoa samples, 0,140-0,177 % caffeine and 1,857-2,190 % theobromine were dedected and the theobromine/caffeine rate was calculated between 10,98:1-15,30:1. Caffeine contents were between 52,23-117,82 mg/L in carbonated beverage samples and between 94,080-139,02 mg/L in diet carbonated beverage samples whereas no theobromine was dedected in both.

Kaynakça

  • Anonim.1980. Food and Drug Administration. Caffeine: Deletion of GFIAS status. proposed declaration that no prior sanction exists, and use on an interim basis pending additional study. FDA Federal Regulations. 45; 69817.
  • Anonim. 1987. Çözünebilir Kahve Standardı ( TS 5389). TSE, 13 s. Ankara.
  • Anonim. 2001. Alkolsüz içecekler Tebliği. TGK, 4 s, Ankara.
  • Anonymous. 1996. Official methods of analysis of AOAC international.Method number: 980.14. Theobromine and Caffeine in Cacao Products. Liquid Chromatographic Method. Vol. 2: Chapter 31. 16-17.
  • Austin, G., Caudie. M.S.. Bell , Leonard N.. 2000. Caffeine and theobromine contents of ready -to- eat chocolate cereals. Journal of the American Dietetic Association. 100 (6); 690-692.
  • ' Austin. C.C.. Gu. Y.. Bell, L.N., 2001. Improved analysis of theobromine and caffeine in chocolate food products formulated
  • with cocoa powder. Food Research International. 34; 599-603.
  • Bayrak. A. 2002. Ders notları, Ankara Üniversitesi Gıda Müh. Böl., (yayımlanmamış), Ankara.
  • Benowitz, N.L.1990. Clinicat pharmacology of caffeine. Annual Review of Medicine. 41: 277-288.
  • Çelik, S..Dorsey, J.L. 1985. Caffeine content of selected beverages. Turkish Journal of Biology.,19 (2); 201-207.
  • Galasco, G.T.F.. Furman. K. L. and Alberts. E. 1989.The caffeine contents of non-alcoholic beverages. Food and Chemical Toxicology,27 (1 ); 49-51.
  • Hurst. W.J., Snyder, K.P.. Martin. FLA. 1985. Use of mlorobore High Performance Liquid Chromatography for the determination of caffeine. theobromine and theophylline in cocoa . Journal of Chromatography, 318; 408-411.
  • Li. S.,Berger,J..Hart|and.S.1990.UVspectrophotometric determination of theobromine and caffeine in cocoa beans. Analytica Chimica Acta. 232 (2); 409-412.
  • Lindsay. B.C., 1998. Flavors.ln 0. Fi. Fennema (Ed.) Food Chemistry. 734.
  • Matheis. G. 1994. Taste. Odor. Aroma and Flavor. Dragoco report. 50.
  • Muhtadi. F. J. El Hawary. S. S. ,Hifnawy, M.S. 1990 Comparative HPLC and GLC determination of caffeine' In different food products. Journal ot Liquid Chromatography. 13 (5); 1013-1028.
  • Narod, S.A, Desonjose, S.. Victoria, C. 1991. Coffee during pregnancy. areproductive hazard. Am. J. Obstet. Gynecol. 164; 1109—1114.
  • Pelletier. W. S. 1983. Alkaloids chemical biological perspectives Second Ed. Vol. ll. The ZVI Publishing Company Inc. .p. 372
  • Ftojo de Camargo, M. C. Toledo. M. C. F. 1999. HPLC determination of caffeine In tea. chocolate products and carbonated 373. Wesport, Connecticut. beverages, Journal of the Science of Food and Agriculture, 79; 1861- 1864.
  • Tarka, S.M. and Shively. C.A.1987. Methylxanthines. In K. Miller (Ed.) Toxicological aspects of food. 373-423. London: Elsevier.
  • Terada, H., Sakabe , Y. 1984. High performance liquid cromatographic determination of theobromine. theophyiiine and caffeine in food products. Journal of chromatograhy. 291; 453-459.
  • Trugo. L. C.. Macrae, Ft. ,,Dick J. 1983. Determination of purine alkaloids and trigonelline in Instant coffee and other beverages using high performance liquid chromatography J. Sci. Food Agric, 34; 300- 306.
  • Zoumas. B. L. Kreiser. W. R., Martın Fl. A. 1980. Theobromine and caffeine content of chocoiate products. Journal of Food Science, 45 (2); 314- 318.

Bazı Gıdalarda Kafein ve Teobromin Düzeyleri

Yıl 2006, Cilt: 31 Sayı: 1, - , 01.02.2006

Öz

Araştırmada, piyasadan satın alınan çözünür kahve, çözünür kakao tozu ve kolalı içecekler kullanılmıştır. Çözünür kahveden 11 kafeinli örnek, 6 kafeini azaltılmış örnek; çözünür kakao tozundan 8 örnek; normal kolalı içecekten 14 örnek, diyet kolalı içecekten 5 örnek olmak üzere toplam 44 örnek, diyot arraydedektörlüHPLC ile analiz edilmiştir. Çözünür kahvenin kafeinli örneklerinde kütlece % 2.687-5.400, kafeini azaltılmış örneklerinde kütlece % 0.110-0.207 arasında kafein bulunmuş olup, teobromin bulunamamıştır. Toz kakao örneklerinde kütlece % 0.140-0.177 arasında kafein, kütlece % 1.857 - 2.190 arasında teobromin saptanmış olup, teobromin/kafein oranı 10.98:1 - 15.30:1 arasında bulunmuştur. Kolalı içeceklerin normal örneklerinde 52,23 ile 117,82 mg/L arasında, diyetlerde 94,080 -139,02 mg/L arasında kafein saptanmış, teobromin her iki kolalı örnekte de bulunamamıştır.  

Kaynakça

  • Anonim.1980. Food and Drug Administration. Caffeine: Deletion of GFIAS status. proposed declaration that no prior sanction exists, and use on an interim basis pending additional study. FDA Federal Regulations. 45; 69817.
  • Anonim. 1987. Çözünebilir Kahve Standardı ( TS 5389). TSE, 13 s. Ankara.
  • Anonim. 2001. Alkolsüz içecekler Tebliği. TGK, 4 s, Ankara.
  • Anonymous. 1996. Official methods of analysis of AOAC international.Method number: 980.14. Theobromine and Caffeine in Cacao Products. Liquid Chromatographic Method. Vol. 2: Chapter 31. 16-17.
  • Austin, G., Caudie. M.S.. Bell , Leonard N.. 2000. Caffeine and theobromine contents of ready -to- eat chocolate cereals. Journal of the American Dietetic Association. 100 (6); 690-692.
  • ' Austin. C.C.. Gu. Y.. Bell, L.N., 2001. Improved analysis of theobromine and caffeine in chocolate food products formulated
  • with cocoa powder. Food Research International. 34; 599-603.
  • Bayrak. A. 2002. Ders notları, Ankara Üniversitesi Gıda Müh. Böl., (yayımlanmamış), Ankara.
  • Benowitz, N.L.1990. Clinicat pharmacology of caffeine. Annual Review of Medicine. 41: 277-288.
  • Çelik, S..Dorsey, J.L. 1985. Caffeine content of selected beverages. Turkish Journal of Biology.,19 (2); 201-207.
  • Galasco, G.T.F.. Furman. K. L. and Alberts. E. 1989.The caffeine contents of non-alcoholic beverages. Food and Chemical Toxicology,27 (1 ); 49-51.
  • Hurst. W.J., Snyder, K.P.. Martin. FLA. 1985. Use of mlorobore High Performance Liquid Chromatography for the determination of caffeine. theobromine and theophylline in cocoa . Journal of Chromatography, 318; 408-411.
  • Li. S.,Berger,J..Hart|and.S.1990.UVspectrophotometric determination of theobromine and caffeine in cocoa beans. Analytica Chimica Acta. 232 (2); 409-412.
  • Lindsay. B.C., 1998. Flavors.ln 0. Fi. Fennema (Ed.) Food Chemistry. 734.
  • Matheis. G. 1994. Taste. Odor. Aroma and Flavor. Dragoco report. 50.
  • Muhtadi. F. J. El Hawary. S. S. ,Hifnawy, M.S. 1990 Comparative HPLC and GLC determination of caffeine' In different food products. Journal ot Liquid Chromatography. 13 (5); 1013-1028.
  • Narod, S.A, Desonjose, S.. Victoria, C. 1991. Coffee during pregnancy. areproductive hazard. Am. J. Obstet. Gynecol. 164; 1109—1114.
  • Pelletier. W. S. 1983. Alkaloids chemical biological perspectives Second Ed. Vol. ll. The ZVI Publishing Company Inc. .p. 372
  • Ftojo de Camargo, M. C. Toledo. M. C. F. 1999. HPLC determination of caffeine In tea. chocolate products and carbonated 373. Wesport, Connecticut. beverages, Journal of the Science of Food and Agriculture, 79; 1861- 1864.
  • Tarka, S.M. and Shively. C.A.1987. Methylxanthines. In K. Miller (Ed.) Toxicological aspects of food. 373-423. London: Elsevier.
  • Terada, H., Sakabe , Y. 1984. High performance liquid cromatographic determination of theobromine. theophyiiine and caffeine in food products. Journal of chromatograhy. 291; 453-459.
  • Trugo. L. C.. Macrae, Ft. ,,Dick J. 1983. Determination of purine alkaloids and trigonelline in Instant coffee and other beverages using high performance liquid chromatography J. Sci. Food Agric, 34; 300- 306.
  • Zoumas. B. L. Kreiser. W. R., Martın Fl. A. 1980. Theobromine and caffeine content of chocoiate products. Journal of Food Science, 45 (2); 314- 318.
Toplam 23 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Bölüm Makaleler
Yazarlar

Sevgi Eskigün Bu kişi benim

Ali Bayrak Bu kişi benim

Yayımlanma Tarihi 1 Şubat 2006
Yayımlandığı Sayı Yıl 2006 Cilt: 31 Sayı: 1

Kaynak Göster

APA Eskigün, S. ., & Bayrak, A. . (2006). Bazı Gıdalarda Kafein ve Teobromin Düzeyleri. Gıda, 31(1).
AMA Eskigün S, Bayrak A. Bazı Gıdalarda Kafein ve Teobromin Düzeyleri. GIDA. Şubat 2006;31(1).
Chicago Eskigün, Sevgi, ve Ali Bayrak. “Bazı Gıdalarda Kafein Ve Teobromin Düzeyleri”. Gıda 31, sy. 1 (Şubat 2006).
EndNote Eskigün S, Bayrak A (01 Şubat 2006) Bazı Gıdalarda Kafein ve Teobromin Düzeyleri. Gıda 31 1
IEEE S. . Eskigün ve A. . Bayrak, “Bazı Gıdalarda Kafein ve Teobromin Düzeyleri”, GIDA, c. 31, sy. 1, 2006.
ISNAD Eskigün, Sevgi - Bayrak, Ali. “Bazı Gıdalarda Kafein Ve Teobromin Düzeyleri”. Gıda 31/1 (Şubat 2006).
JAMA Eskigün S, Bayrak A. Bazı Gıdalarda Kafein ve Teobromin Düzeyleri. GIDA. 2006;31.
MLA Eskigün, Sevgi ve Ali Bayrak. “Bazı Gıdalarda Kafein Ve Teobromin Düzeyleri”. Gıda, c. 31, sy. 1, 2006.
Vancouver Eskigün S, Bayrak A. Bazı Gıdalarda Kafein ve Teobromin Düzeyleri. GIDA. 2006;31(1).

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