Analysis of Caffeine by HPLC Methods and Recent Advances | Chapter 5 | Pharmaceutical Research: Recent Advances and Trends Vol. 9

Coffee, tea, and soft drinks are very commonly used beverages all over the world. Caffeine stimulates the central nervous system and promotes relaxation, myocardial stimulation, and recreational activities. It can provide energy, decrease fatigue, and enhance performance. Caffeine has medicinal properties so it can be used along with other drugs for headaches, stimulation, and muscle relaxants. Caffeine is useful with certain limits but an overdose of caffeine starts side effects on the human body. Various instrumental methods can be used to analyze caffeine in plants, coffee, tea, soft drinks, and pharmaceutical formulations in the presence of other drugs. Different techniques are available to determine caffeine like UV spectrophotometry, HPTLC-UV, capillary electrophoresis-UV, flow injection analysis, electrospray ionization (ESI), Gas chromatography, NIRS and Mass spectrometry in various samples along with pharmaceutical preparations. HPLC methods are the most common, reliable methods used for the analysis of caffeine used in industries. HPLC can accurately and precisely detect caffeine in extremely low concentrations and highly complex materials. This review summarizes various HPLC methods used for caffeine analysis in samples and complex mixtures. Various chromatographic conditions are summarized in tabular form such as different columns, mobile phases, detectors, flow rates, and a variety of samples. Recent advances in technologies with the use of green chemicals for sustainable methods for caffeine analysis in different complex matrix materials have been studied.

 

Author (s) Details

 

Patil Pandurang N.
Department of Applied Sciences, Chemistry Section, University of Technology and Applied Sciences, Muscat, Oman.

 

Please see the book here:- https://doi.org/10.9734/bpi/prrat/v9/2923

Analysis of Caffeine by HPLC Methods and Recent Advances | Chapter 5 | Pharmaceutical Research: Recent Advances and Trends Vol. 9

 

Coffee, tea, and soft drinks are very commonly used beverages all over the world. Caffeine stimulates the central nervous system and promotes relaxation, myocardial stimulation, and recreational activities. It can provide energy, decrease fatigue, and enhance performance. Caffeine has medicinal properties so it can be used along with other drugs for headaches, stimulation, and muscle relaxants. Caffeine is useful with certain limits but an overdose of caffeine starts side effects on the human body. Various instrumental methods can be used to analyze caffeine in plants, coffee, tea, soft drinks, and pharmaceutical formulations in the presence of other drugs. Different techniques are available to determine caffeine like UV spectrophotometry, HPTLC-UV, capillary electrophoresis-UV, flow injection analysis, electrospray ionization (ESI), Gas chromatography, NIRS and Mass spectrometry in various samples along with pharmaceutical preparations. HPLC methods are the most common, reliable methods used for the analysis of caffeine used in industries. HPLC can accurately and precisely detect caffeine in extremely low concentrations and highly complex materials. This review summarizes various HPLC methods used for caffeine analysis in samples and complex mixtures. Various chromatographic conditions are summarized in tabular form such as different columns, mobile phases, detectors, flow rates, and a variety of samples. Recent advances in technologies with the use of green chemicals for sustainable methods for caffeine analysis in different complex matrix materials have been studied.

 

Author(s)details:-

 

Dr. Patil Pandurang N. (Ph. D., Analytical Chemistry)
Department of Applied Sciences, Chemistry Section, University of Technology and Applied Sciences, Muscat, Oman.

 

Please See the book here :- https://doi.org/10.9734/bpi/prrat/v9/2923

Nutritional, Physicochemical and Sensory Characterizations of Six Sorts of Probiotic Yogurts Developed With Milk and Cereal Grains (Maize, Millet and Sorghum) in Benin | Chapter 13 | Emerging Challenges in Agriculture and Food Science Vol. 4

 Fermented beverages are popular in Benin and many other African countries. The study's major goal is to assess the nutritional, physicochemical, and sensory qualities of two types of probiotic yoghurts made with milk and cereal grains (maize, millet and sorghum). The two sorts of beverages were made using two separate methods and consisted of six distinct types of yoghurt (akpan yogurt, likpan yogurt, abokpan yogurt, gowe yogurt, litin yoghurt and abotin yogurt). The diverse fermented foods were subjected to physicochemical, nutritional, and sensory examinations. The physicochemical and nutritional analyses revealed that each of the six beverages included iron (3.7 to 22.8 mg/100 g), protein (14.3 to 19.0 percent), total carbohydrates (5.5 to 10.9 percent), and a pH of 4.1 to 4.2. Vitamins A, B1, B2, and C were found in every produced meal. Vitamin K1 was only found in the litin yoghurt (30.3 mg/100 g), while vitamin E was only found in the akpan and likpan yoghurts (3.3 mg/100 g and 7.1 mg/100 g, respectively). Vitamin A, B1, B2, and C levels were higher in foods made from fermented cereal pastes (maize, millet, or sorghum) than in other varieties. Statistical studies found that the three types of yoghurt in each category had a significant difference (p0.05). The sensory analysis revealed that the panellists of the tasting approved of all of the made fermented beverages. These many foods created play an essential role in terms of health due to their nutritional makeup and are advised for individuals of all ages, particularly the most susceptible population such as pregnant women, children, and the elderly who are frequently malnourished.

Author(S) Details

Tchekessi C. K. Célestin
Food Health Safety Research Unit (URSSA), Laboratory of Microbiology and Food Technology (LA. MI. T. A), Department of Plant Biology, Faculty of Sciences and Techniques (FAST), University of Abomey-Calavi (UAC), 04BP 888 Cotonou, Benin.

Azokpota Paulin
Laboratory of Food Sciences (LSA), Faculty of Agronomic Sciences (FSA), University of Abomey-Calavi (UAC), 03 BP 2819 Jéricho, Cotonou, Benin.

Agbangla Clément
Laboratory of Genetics and Biotechnology, Faculty of Sciences and Techniques (FAST), University of Abomey-Calavi (UAC), Abomey-Calavi, Benin.

Bokossa Yaou P. Innocent
Food Health Safety Research Unit (URSSA), Laboratory of Microbiology and Food Technology (LA. MI. T. A), Department of Plant Biology, Faculty of Sciences and Techniques (FAST), University of Abomey-Calavi (UAC), 04BP 888 Cotonou, Benin.

View Book:- https://stm.bookpi.org/ECAFS-V4/article/view/6412

Description of Staphylococcus aureus Profile of Some Selected Processed Foods | Chapter 7 | Current Research in Agricultural and Food Science Vol. 3

 It is supposed that processed foods are free from pathogenic microorganisms and spoilage, but this is not always true. Therefore, this analysis is intended to determine the presence of Staphylococcus aureus in some foods processed locally. One hundred and sixty samples were purchased from various locations in Calabar, Cross River State, from sixteen different types of processed foods and beverages and microbiologically tested using the Compact Dry X-SA plate for potential contamination with Staphylococcus aureus. The S. existence. In 38 (23.8 percent) of the samples, aureus was present and the overall Staphylococcal counts ranged from 1.2 x 102 cfu/g(ml) to 4.8 x 104 cfu/g(ml), with the highest burger count and the lowest burger load in Rosenberg. With the optimistic S, the food samples. Rosenberg was aureus with an occurrence rate of 30 percent, meat pie with 90 percent, burger 100 percent, donut 100 percent and moi moi moi 60 percent. In some of these foods examined, the presence of Staphylococcus aureus is an indicator of inadequate hygiene practises and a major hazard to consumers' health. A total of 45 different colonies were isolated and coagulase-positive characteristics screened. 15(33 percent) of the 45 isolates were coagulase positive. The effect of this is that the ingestion of these food items will lead to foodborne staphylococcal illness. For these and similar foods, it is therefore very important for proper hygienic processing and handling practises to be employed.

Author (s) Details

Lennox, A. Josiah
Department of Microbiology, University of Calabar, Nigeria.

B. J. O. Efiuvwevwere
Department of Microbiology, University of Port Harcourt, Nigeria.

John, Godwin Egbe
Department of Microbiology, University of Calabar, Nigeria.

Asanye, Melinda
Department of Microbiology, University of Calabar, Nigeria.

View Book :- https://bp.bookpi.org/index.php/bpi/catalog/book/364