A fast and efficient method for the study of caffeine levels in energy drinks using micellar electrokinetic chromatography (MEKC)
Autor(a) principal: | |
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Data de Publicação: | 2012 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000200029 |
Resumo: | Energy drinks are becoming popular in Brazil and in the world due to their stimulant properties. Caffeine is present in energy drinks with the aim of stimulating the central nervous system and intensifying brain activity. On the other hand, the ingestion of high doses of caffeine can cause undesirable symptoms such as anxiety and tachycardia. Therefore, it is necessary to monitor the caffeine content added to energy drinks to guarantee that the levels in the final product are in accordance with the labeling and within the legislation limits. The goal of this work was to validate a fast, efficient, and low-cost method for the determination of caffeine in energy drinks by micellar electrokinetic chromatography (MEKC). A total of seven brands were analyzed, each in three lots. The electrolyte was prepared with 50 mmol.L-1 of sodium dodecyl sulfate (SDS) and 10 mmol.L-1 of sodium carbonate (pH 11.0). The mean concentration of caffeine ranged from 122.8 to 318.6 mg.L-1. None of the brands had caffeine levels above the maximum limit. Considering the interval of confidence (95%), 72% of the samples had less caffeine than the amount informed on the product label. |
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A fast and efficient method for the study of caffeine levels in energy drinks using micellar electrokinetic chromatography (MEKC)caffeineenergy drinksmicellar electrokinetic chromatographyEnergy drinks are becoming popular in Brazil and in the world due to their stimulant properties. Caffeine is present in energy drinks with the aim of stimulating the central nervous system and intensifying brain activity. On the other hand, the ingestion of high doses of caffeine can cause undesirable symptoms such as anxiety and tachycardia. Therefore, it is necessary to monitor the caffeine content added to energy drinks to guarantee that the levels in the final product are in accordance with the labeling and within the legislation limits. The goal of this work was to validate a fast, efficient, and low-cost method for the determination of caffeine in energy drinks by micellar electrokinetic chromatography (MEKC). A total of seven brands were analyzed, each in three lots. The electrolyte was prepared with 50 mmol.L-1 of sodium dodecyl sulfate (SDS) and 10 mmol.L-1 of sodium carbonate (pH 11.0). The mean concentration of caffeine ranged from 122.8 to 318.6 mg.L-1. None of the brands had caffeine levels above the maximum limit. Considering the interval of confidence (95%), 72% of the samples had less caffeine than the amount informed on the product label.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2012-06-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000200029Food Science and Technology v.32 n.2 2012reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/S0101-20612012005000042info:eu-repo/semantics/openAccessBallus,Cristiano AugustoMeinhart,Adriana DillenburgBizzotto,Carolina SchaperTeixeira Filho,JoséGodoy,Helena Teixeiraeng2012-06-22T00:00:00Zoai:scielo:S0101-20612012000200029Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2012-06-22T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
A fast and efficient method for the study of caffeine levels in energy drinks using micellar electrokinetic chromatography (MEKC) |
title |
A fast and efficient method for the study of caffeine levels in energy drinks using micellar electrokinetic chromatography (MEKC) |
spellingShingle |
A fast and efficient method for the study of caffeine levels in energy drinks using micellar electrokinetic chromatography (MEKC) Ballus,Cristiano Augusto caffeine energy drinks micellar electrokinetic chromatography |
title_short |
A fast and efficient method for the study of caffeine levels in energy drinks using micellar electrokinetic chromatography (MEKC) |
title_full |
A fast and efficient method for the study of caffeine levels in energy drinks using micellar electrokinetic chromatography (MEKC) |
title_fullStr |
A fast and efficient method for the study of caffeine levels in energy drinks using micellar electrokinetic chromatography (MEKC) |
title_full_unstemmed |
A fast and efficient method for the study of caffeine levels in energy drinks using micellar electrokinetic chromatography (MEKC) |
title_sort |
A fast and efficient method for the study of caffeine levels in energy drinks using micellar electrokinetic chromatography (MEKC) |
author |
Ballus,Cristiano Augusto |
author_facet |
Ballus,Cristiano Augusto Meinhart,Adriana Dillenburg Bizzotto,Carolina Schaper Teixeira Filho,José Godoy,Helena Teixeira |
author_role |
author |
author2 |
Meinhart,Adriana Dillenburg Bizzotto,Carolina Schaper Teixeira Filho,José Godoy,Helena Teixeira |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
Ballus,Cristiano Augusto Meinhart,Adriana Dillenburg Bizzotto,Carolina Schaper Teixeira Filho,José Godoy,Helena Teixeira |
dc.subject.por.fl_str_mv |
caffeine energy drinks micellar electrokinetic chromatography |
topic |
caffeine energy drinks micellar electrokinetic chromatography |
description |
Energy drinks are becoming popular in Brazil and in the world due to their stimulant properties. Caffeine is present in energy drinks with the aim of stimulating the central nervous system and intensifying brain activity. On the other hand, the ingestion of high doses of caffeine can cause undesirable symptoms such as anxiety and tachycardia. Therefore, it is necessary to monitor the caffeine content added to energy drinks to guarantee that the levels in the final product are in accordance with the labeling and within the legislation limits. The goal of this work was to validate a fast, efficient, and low-cost method for the determination of caffeine in energy drinks by micellar electrokinetic chromatography (MEKC). A total of seven brands were analyzed, each in three lots. The electrolyte was prepared with 50 mmol.L-1 of sodium dodecyl sulfate (SDS) and 10 mmol.L-1 of sodium carbonate (pH 11.0). The mean concentration of caffeine ranged from 122.8 to 318.6 mg.L-1. None of the brands had caffeine levels above the maximum limit. Considering the interval of confidence (95%), 72% of the samples had less caffeine than the amount informed on the product label. |
publishDate |
2012 |
dc.date.none.fl_str_mv |
2012-06-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000200029 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000200029 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/S0101-20612012005000042 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.32 n.2 2012 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
_version_ |
1752126317366607872 |