• Indrali Sarpotdar
• Arockia Dixon
• Devesh Sane
• Ashwini Thokal

Caffeine extracted and characterized from coffee powder. Isolation was done by liquid-liquid extraction using dichloromethane as an extracting agent. This extraction was done in four steps: liquid-liquid extraction, drying, freezing, and vacuum filtration. The drying was done using anhydrous sodium sulphate. High-performance liquid chromatography and Melting point were the techniques used to analyze the purity of the obtained product. First, the analysis was done using melting point analysis. The melting point of caffeine extracted from the coffee powder was found to be 238°C. The absorption bands were compared with that available in the literature and were found to be similar. Further, the purity check was done using the High-performance liquid chromatography method. Effective characterization of caffeine was achieved by determining the Infrared spectrum and employing a melting point apparatus, The purity showed that the results that the extracted coffee was 90% pure. Further improvements in extraction efficiency will increase the yield and minimize wastage.

Caffeine, Dichloromethane, High-performance liquid chromatography, Melting point analysis.

"Caffeine Extraction from Coffee", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.8, Issue 6, page no.a364-a370, June-2021, Available :http://www.jetir.org/papers/JETIR2106049.pdf

"Caffeine Extraction from Coffee", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.8, Issue 6, page no. ppa364-a370, June-2021, Available at : http://www.jetir.org/papers/JETIR2106049.pdf