Estimation methods of caffeine in different marketed samples of tea - a review

Abstract

One of the most popular psychoactive substances is caffeine, which is found naturally in tea, coffee, and other drinks. Caffeine levels in tea samples must be quantitatively estimated for quality assurance, consumer education, and health reasons. For the determination of caffeine, a number of analytical methods have been developed, including UV-visible spectrophotometry, High-Performance Liquid Chromatography (HPLC), and Thin Layer Chromatography (TLC). The principles, benefits, and drawbacks of the widely used analytical techniques for determining the amount of caffeine present in various commercially available tea samples are compiled in this paper. Analytical difficulties, regulatory concerns, and comparative data from the literature are also highlighted in the conversation. The review indicates that because of its sensitivity, specificity, and reproducibility, HPLC is still the gold standard method.