Journal article Open Access

ESTIMATION OF CAFFEINE CONTENT IN CHOCOLATES BY USING HPTLC

Siva Prasad. M*, D. Kalpana, G. Priyanka, K. Mounika, K. Sucharitha, K. Supriya, Rama Rao .N


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    <subfield code="a">&lt;p&gt;The aim of the project is to develop a new simple, accurate, precise, rapid, selective and reproducible high performance thin layer chromatographic method for quantitative analysis of caffeine in chocolate products has been established and validated. Chocolate is a preparation of roasted andground cocoa seeds, which contains caffeine. Daily limit of caffeine 300-400mga day. More than 400mg of caffeine consumption leads to disrupted sleep, nervousness, dizziness, alsoincreases release ofacid. Inthis theextraction ofcaffeine fromchocolates had done and obtained product was quantified by using HPTLC. High performance thin layer chromatography (HPTLC) on aluminium &amp;ndash; baked silica gel 60 F254 plates with butanol- chloroform-ammonia-acetone 4:3:2:1% (v/v/v/v) as mobile phase was followed by densitometry measurement at 254nm. This system was found to give compact bands for caffeine. Calibration plots were linear with correlation coefficient. The developed method was validated and proved to meet the requirements delineated by ICH guidelines with respect to linearity, accuracy, precision, and robustness and can be used for analysis of marketed products.&lt;/p&gt;</subfield>
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