Author(s):

Safia Abidi, Umer Gilani and Rafia Zehra

Abstract: Caffeine is a xanthine alkaloid originate in a variety of sources such as coca seeds, coffee beans, tea leaves. Its content in tea is predictable by methods like spectroscopy, thin layer chromatography, liquid-liquid extraction. In this study, the content of caffeine was estimated using techniques like liquid-liquid extraction and thin layer chromatography. It is the presences of caffeine in tea that keeps us attentive and energetic and facilitates us to work powerfully when consumed in proper amounts. This aromatic complex, on the one hand, can help fight in opposition to diseases like cancer while on the other hand can trouble one's health by increasing heart rate and blood pressure and causing mental ailments like depression and anxiety when addicted in a small amount.

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