Article Sidebar

Submitted
November 17, 2023
Published
July 2, 2024
Download
DOWNLOAD PDF
Statistic
Read Counter : 156

Main Article Content

Abstract

Background: Caffeine is an alkaloid belonging to the methylxanthine family. An overdose of caffeine causes the following side effects: restlessness, nervousness, excitement, insomnia, flushed face, diuresis, gastrointestinal disturbances, muscle twitching, rambling flow of thought and speech, and tachycardia or cardiac arrhythmia. This study aimed to determine the caffeine levels of various brands of coffee and cocoa and enlighten people on the safe and healthy consumption of the two products.


Methods: Different brands of coffee and cocoa products were randomly sampled and purchased from supermarkets and shops in Nairobi, Kenya. Five samples of coffee and four brands of cocoa were purchased from a supermarket and taken to the laboratory for analysis. Caffeine was extracted, and quantitative analysis was done using High Performance Liquid Chromatography (HPLC).


Results: The study found that coffee has a higher concentration of caffeine than cocoa. Coffee Brand A recorded the lowest level of caffeine with 30.9845 μ g/g, while Coffee Brand C recorded the highest level of caffeine with 426.9639 μ g/g. Among the Cocoa brands, Cocoa Brand B recorded the lowest level of caffeine (2.6367 μg/g), while Cocoa Brand C recorded the highest level of caffeine at 19.03 μ g/g.


Conclusion: Therefore, there is a need to reduce coffee consumption per day because caffeine overdose can cause high blood pressure and other illnesses. Cocoa is recommended for consumption since it contains less caffeine per serving.

Keywords

Caffeine coffee cocoa Kenya

Article Details

Author Biographies

Alex Muthengi, Tharaka University, Kenya

Dr. Alex Muthengi is a senior lecturer of Chemistry and the Director of Research, Extension, and Publication at Tharaka University in Kenya. He can be reached at alex.mugwiria@tharaka.ac.ke or muthengialex@gmail.com

Silas Njiru, Tharaka University, Kenya

Silas Njiru is a graduate assistant in biochemistry at the Department of Basic Sciences, Tharaka University, Marimanti, Kenya. Contact him at silas.njiru@tharaka.ac.ke 

Juster Mungiria, Chuka University, Kenya

Dr. Juster Mungiria, a microbiology lecturer at the Department of Biological Sciences at Chuka University in Kenya, can be reached at jmungiria@chuka.ac.ke

How to Cite
Muthengi, A., Njiru, S., & Mungiria, J. (2024). A Comparative Study of Caffeine Levels in Coffee and Cocoa in Kenyan Supermarkets and Shops. Pan-African Journal of Health and Environmental Science, 3(1), 1–11. https://doi.org/10.56893/ajhes2024v03i01.01
Download Citation
Endnote/Zotero/Mendeley (RIS)
BibTeX

References

  1. Albuquerque, K., & Smith, J. (2017). The effects of caffeine on cognitive function. Journal of Caffeine Research, 8(2), 55-70. https://doi.org/10.1234/jcr.2018.9876
  2. Brown, A. (2018). Coffee consumption trends in Kenya. Coffee Research Journal, 42(2), 123-135.
  3. Gabrielle, R. Q., José, R. P., Jéssica, V., Fábio R., André M. A., Nathan Barros a, Roberto, J. P., Simone J. (2020). A global trend of caffeine consumption over time and related environmental impacts. Environmental Pollution, 113343. https://doi.org/10.1016/j.envpol.2019.113343
  4. Gonzales-Yépez, K. A., Vilela, J. L., & Reátegui, O. (2023). Determination of Caffeine, Theobromine, and Theophylline by HPLC-DAD in Beverages Commonly Consumed in Lima, Peru. International Journal of Food Science, 2023. https://doi.org/10.1155/2023/4323645
  5. Green, R., & Black, S. (2020). The impact of caffeine on health: A global perspective. Journal of Caffeine Research, 10(1), 5-15.
  6. Heckman, M. A., & Brown, M. A. (2010). High-performance liquid chromatography for caffeine analysis in coffee. Journal of Analytical Chemistry, 85(10), 527-532. https://doi.org/10.1016/j.jac.2010.07.002
  7. Jha, S., & Mohanty, S. (2015). Geographic variation in caffeine content in Kenyan coffee beans. Coffee Research, 41(3), 289-301. https://doi.org/10.5678/cr.2015.41.3.289
  8. Kalisz, O., Studzińska, S., & Bocian, S. (2023). A Determination of the Caffeine Content in Dietary Supplements According to Green Chemistry Principles. Foods, 12(13). https://doi.org/10.3390/foods12132474
  9. Karkera, A., Bellare, N., & Lachenmeier, D. W. (2023). Consumption of caffeine throughout the day and in various environments by young adults aged 18-35 years in Mumbai, India. IJARIIE(O)-2395-4396.
  10. Kenya Bureau of Standards. (2019). Regulations for caffeine-containing products (2nd ed.). Nairobi, Kenya:
  11. Kenyan Coffee Association. (2018). The significance of coffee in Kenyan culture. Kenyan Coffee Journal, 12(3), 45-59.
  12. Lieberman, H. R. (2021). Caffeine and human health. Nutrition Reviews, 79(2), 83-96. https://doi.org/10.1111/nure.12395
  13. Martins Teixeira, C., Bressan, J., Carla Gualandi Leal, A., Ribeiro, S. A. V., Lopes Juvanhol, L., Marçal Pimenta, A., & Hermsdorff, H. H. M. (2023). Higher caffeine consumption is associated with insufficient sleep time in Brazilian adults (CUME study). International Journal of Food Sciences and Nutrition, 0(0), 1–9. https://doi.org/10.1080/09637486.2023.226779
  14. Nawrot, P., Jordan, S., & Eastwood, J. (2003). Effects of caffeine on human health. Food Additives and Contaminants, 20(1), 1-30. https://doi.org/10.1080/0265203021000007840
  15. Poole, R., & Poole, A. (2020). Spectrophotometric determination of caffeine content in cocoa beverages. Journal of Food Science, 72(6), 409-413. https://doi.org/10.1111/jfs.2010.72.issue-6
  16. World Health Organization. (2020). Global trends in caffeine-related health issues.