Contribution of guaraná powder (Paullinia cupana) as a source of caffeine in the diet

• Autor(a) principal: Verdiani TFOUNI, Sílvia Amélia
• Data de Publicação: 2023
• Outros Autores: Rojo CAMARGO, Mônica Cristiane, Pereira VITORINO, Sílvia Helena, Feres MENEGÁRIO, Thaís, de Figueiredo TOLEDO, Maria Cecília
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Revista de Nutrição
• Texto Completo: https://periodicos.puc-campinas.edu.br/nutricao/article/view/9654
• topic: caffeine; high performance liquid chromatography; guaraná; cafeína; cromatografia líquida de alta eficiência; guaraná

ObjectiveThe present study was conducted in order to determine the caffeine levels in different brands of commercially available guaraná powder. MethodsThe analytical methodology involved extraction with water, clean-up with saturated basic lead acetate solution and determination by high performance liquid chromatography with diode array detector (200-400nm). 39 samples were purchased in the cities of Campinas and Ribeirão Preto, SP, between December 2003 and January 2004 and analyzed. ResultsThe caffeine levels in the samples varied widely ranging from 9.52 to 36.71mg/g, probably due to differences in the origin of the raw material and to the types of processing that the guaraná seeds are submitted to. In comparison to coffee, traditional source of caffeine in the diet, it is possible to verify that the average caffeine content in guaraná powder is about four times higher than the quantities present in coffee. ConclusionAmong guaraná powder consumers, this product may be considered as an important source of caffeine in the diet. The association with other products containing caffeine suggests that the guaraná powder consumption should be controlled as the debate regarding caffeine’s safe dose of intake remains.