EXTRACTION OF CAFFEINE FROM TEA AND DEVELOPMENT OF CAFFEINATED FRUIT JUICE

Developing a new product was the objectives of this work. For this purpose isolated caffeine from tea was added to fruit juices to make a drink that would fulfill the need of nutrition as well as stimulation. Three fruits (Pineapple, Orange, Malta) were chosen for the experiment and caffeine was extracted from tea by liquid ? liquid extraction method. Extracted caffeine from made tea was purified before addition to the beverage. Preservatives, added sugar or any other additives were not used in the juice.? Fresh & Caffeinated juices were stored at three different temperatures 25oC, 4oC and -15oC to observe their shelf life as well as physicochemical and microbial changes during six days of storage. Fresh and caffeinated juices stored at room temperature (25oC) became unacceptable after 1 day of storage, in case of 4oC it was 5 days. The juices stored at deep freezing temperature (-15oC) remained acceptable up to 21 days. During storage pH of fresh and caffeinated juices were increased while acidity and vitamin C content decreased gradually. Microbial analysis showed presence of fungus in fresh and caffeinated juices and microbial loads were counted by SPC (Standard Plate Count) method.