Determination Of Caffeine Level In Coffee And Artemisinin In Artemisia Annua

Coffee is the second important raw material within the international trade, thernmost important foreign exchange supplier for many agricultural orientedrncountries, and the most popular drink. Assessment of the caffeine level is crucialrnto coffee quality.rnAn HPLC-UV method with microwave assisted extraction was developed, whichrnallowed the determination of caffeine in green, roasted, home-and coffee-housernbrewed coffee samples. The chromatographic separation was achieved onrnreversed-phase C-18 pre-packed analytical column (RP-18 Lichrospher®,rnWaters, 5μm, 4.6 X 150 mm i.d.) using water: Acetonitrile (70:30, v/v) as isocraticrnmobile phase at 0.8 mL/min flow rate. The method has been applied to samplesrnto afford average caffeine contents (0.8-1.0%) green and roasted, (48-102 mg)rnhome- brewed, (24-56%) coffee-house brewed. The overall procedure hadrnpercent recoveries of 93%. The within day and between day percent RSD inrncoffee samples ranged from 2.4-6 and 0.8-14%, respectively. HPLC-UV is arnmethod used for caffeine routine analysis.rnArtemisia annua is the only commercial source of artemisinin. Due to thernabsence of appropriate UV absorption, artemisinin should be converted into UVrnactive compound before HPLC analysis. It can be analyzed using QuantitativernTLC method with anisaldehyde visualization reagent

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