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Muhammad Badrul Huda
Departemen Kimia, Fakultas Sains dan Matematika, Universitas Diponegoro, Semarang, Indoensia
Immunology & microbiology Medicine & Pharmacology Neuroscience Nursing Public Health

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Comparative methods of soxhletation and boiling for the isolation of caffeine from tea leaves Muhammad Badrul Huda; Fitra Adi Prayogo
Journal of Biomedical Sciences and Health Vol. 2 No. 1 (2025)
Publisher : Universitas Karya Husada Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34310/jbsh.v2.i1.199

Abstract

Background: Tea (Camellia sinensis) contains caffeine that is widely used in the beverage, food, and pharmaceutical industries, making the selection of an appropriate isolation method essential for obtaining caffeine with optimal yield and purity. Aim: This study aimed to isolate and purify caffeine from tea leaves using two extraction methods, soxhletation and boiling, and to compare the yield and purity of caffeine produced by each method. Methods: Caffeine was extracted through two pathways: soxhletation with an ethanol-water solvent (70:30 v/v) for 6 hours and boiling with distilled water for 90 minutes, followed by chloroform solvent extraction for the boiling filtrate, then crystallization and recrystallization. Purity was assessed by how closely the melting point of the crystals matched the literature value for pure caffeine. Results: The boiling method produced a yield of 0.38% with a melting point of 235°C, close to the literature value (234–236°C), while the soxhletation method produced a yield of 0.008% with a melting point of 210°C. Crystals from the boiling method were white-green, whereas those from soxhletation were orange-brown. Conclusion: The boiling method proved superior to soxhletation in both yield and purity of the caffeine obtained, making it the more suitable choice for caffeine isolation from tea leaves under the conditions of this study.
Co-Authors Fitra Adi Prayogo