The effect of processing and preparation on the caffeine content in coffee and tea

Erika Tadevosjanová

Bakalářská práce

Abstract:

Caffeine is a chemical compound obtained through extraction processes of plants or synthesis of urea and uric acid. Caffeine is one of the most consumed drugs in the world, with its presence in plants such as Coffea arabica and Coffea canephora, Camellia sinensis, Paullinia cupana, Ilex paraguariensis, Theobroma cacao, and Cola acuminata. Caffeine’s most significant role is as an adenosine receptor antagonist, as well as a cardiac stimulant and mild diuretic. It can be used as an ingredient in analgesics, diet aids, cold and flu medicines, and in the food industry in soft and energy drinks. Caffeine consumption may come with various side effects or possible health complications depending on each individual. These complications include heart attack, cancer, birth defects, high blood pressure, irregular heart rhythms, anxiety, etc. The aim of this literature review was to determine the effect of the processing and preparation of coffee and tea on caffeine content. Factors such as processing method, growing conditions, or type of the plant may influence caffeine content in the plant. Some factors (coarsely roasted coffee beans, high temperature of water, long time of extraction, and higher coffee to water ratio) showed increased caffeine content, while other processing factors (prolonged extraction time, higher temperature and degree of the roasting, fermentation) showed decreased caffeine content in Arabica and Robusta coffee. Tea processing methods showed different effects in each type of tea, some factors showed increased caffeine content in all of the investigated types of tea (infusion time), some showed decreased caffeine content or no effect (drying). This literature review provides insight into how processing and preparation methods can affect caffeine content in coffee and tea and contributes to the field of food science.

Keywords

Methylxanthine, human health, harvesting, brewing techniques, roasting, rolling, withering

Jazyk práce: angličtina

Datum vytvoření / odevzdání či podání práce: 19. 4. 2024

Obhajoba závěrečné práce

• Vedoucí: Ing. Olga Leuner, Ph.D.
• Oponent: Ingrid Faltová, Ing.

Česká zemědělská univerzita v Praze

Fakulta tropického zemědělství

Bakalářský studijní program:
Tropické zemědělství