Determination of the caffeine contents of various food items within the Austrian market and validation of a caffeine assessment tool (CAT)

Abstract

The caffeine content of 124 products, including coffee, coffee-based beverages, energy drinks, tea, colas, yoghurt and chocolate, were determined using RP-HPLC with UV detection after solid-phase extraction. Highest concentrations of caffeine were found for coffee prepared from pads (755 mg l⁻¹) and regular filtered coffee (659 mg l⁻¹). The total caffeine content of coffee and chocolate-based beverages was between 15 mg l⁻¹ in chocolate milk and 448 mg l⁻¹ in canned ice coffee. For energy drinks the caffeine content varied in a range from 266 to 340 mg l⁻¹. Caffeine concentrations in tea and ice teas were between 13 and 183 mg l⁻¹. Coffee-flavoured yoghurts ranged from 33 to 48 mg kg⁻¹. The caffeine concentration in chocolate and chocolate bars was between 17 mg kg⁻¹ in whole milk chocolate and 551 mg kg⁻¹ in a chocolate with coffee filling. A caffeine assessment tool was developed and validated by a 3-day dietary record (r²= 0.817, p < 0.01) using these analytical data and caffeine saliva concentrations (r²= 0.427, p < 0.01).

Long-term consequences of disrupting adenosine signaling during embryonic development

“…can and a cup of regular coffee contains 100–150 mg of caffeine 51 . Caffeine is also present in chocolate, chocolate milk, gum, beef jerky, energy drinks, as well as other prepared foods such as coffee-flavored yogurts 52 . Average caffeine intake is between 150 and 200 mg per day among women of child bearing age 53 .…”

Determination of Caffeine, Myosmine, and Nicotine in Chocolate by Headspace Solid‑Phase Microextraction Coupled with Gas Chromatography‑Tandem Mass Spectrometry

“…Caffeine contents are in the range of published data: Graham () determined caffeine in cocoa beans from 700 to 17000 mg/kg, Risner () detected in cocoa from 1500 to 2400 mg/kg, and Zoumas and others () detected in milk chocolate 50 to 540 mg/kg caffeine and in sweet chocolate 170 to 1250 mg/kg. Only Rudolph () reported approximately 10‐fold lower concentrations of caffeine in chocolate (milk chocolate 17 mg/kg and dark chocolate 114 mg/kg). Nicotine is present in other dietary components at much higher concentrations than in chocolate.…”

“…Agency for Research of Cancer 2004; Jenkins and others ). In contrast, caffeine has in vivo only a stimulant effect and no negative consequences for healthy adults (Rudolph and others ; Shin and others ). Long‑term and low‐dose consumption of these bioactive components may lead to toxicological effects especially for children and pregnant women.…”

“…The analysis of pharmaceuticals in water, caffeine, and nicotine included (Benotti and Brownawell ; Huerta‐Fontela and others ), and the determination of caffeine from cocoa and chocolate extracts (Graham ; Zoumas and others ; Risner ; Rudolph and others ) are well described with different liquid chromatography approaches. The determination of volatile xanthine and pyridine alkaloids using different SPME approaches were mostly described in fluids (Hawthorne and others ; Yang and others ; Brčić Karačonji and others ).…”

Simultaneous Determination of Saccharine, Caffeine, Salicylic Acid and Benzoic Acid in Different Matrixes by Salt and Air-Assisted Homogeneous Liquid-Liquid Extraction and High-Performance Liquid Chromatography

“…In order to extraction and quantification of these compounds different sample preparation techniques and detection systems were used [10][11][12][13][14][15][16][17] . Also, many methods have been reported for the determination of salicylic acid individually and in combination with other compounds in various matrixes using different analytical methods such as spectrophotometry, luminescence and HPLC [18][19][20][21][22] .…”