Organic Chemistry Laboratory (2012 – 2013) 2A-BC: Experiment 2

Extraction of Caffeine from Tea Leaves with the Single Extraction Method

Group 9: (author/ member no. 2) Miguel Lorenzo M. Tan Casis

Abstract:

Extraction is defined as a separation method in which a solvent removes one or more soluble
components from a mixture of solids, liquids, or both. The theory of extraction lies in the concept of
immiscibility between two phases to separate a solute from the other phase, which is to be showcased
by this study, being one objective. The others are to extract caffeine from tea leaves and compare single
from multiple extraction. In this experiment, caffeine was extracted from tea leaves by using the single
extraction procedure. A 10 g tea bag was boiled in a solution of anhydrous sodium carbonate and
distilled water (4.4g and 100 ml respectively), then was placed in a separatory funnel with 60 ml of
dichloromethane. The extract was drained into an Erlenmeyer flask then transferred into an evaporating
dish containing half a spatula of anhydrous sodium sulphate, afterwards evaporated to dryness. The
extract was then weighed and found to be 6.33 g. The percentage yield was computed by dividing the
weight of the caffeine crystals (residue in evaporating dish) by the weight of the tea leaves used. The
percentage yield was 63.3%. These results were compared with those obtained from multiple extraction
in terms of their efficiency.

Introduction Among the materials to be utilized in this

Extraction is defined as a separation
method in which a solvent removes one or more
soluble components from a mixture of solids,
liquids, or both. The theory of extraction lies in
the concept of immiscibility between two phases
to separate a solute from the other phase. There
are two main types of extraction in chemistry,
namely Solid-Liquid Extraction and Liquid-Liquid
Extraction (itself subdivided into two categories:
simple and multiple). The latter, in practice, has
an analyte with a favorable solubility towards an
organic solvent. This results in the transfer of
said analyte to the organic phase from the
aqueous phase when the two immiscible liquids
come in contact. Thus, the remaining steps are
simply confined to decantation, mechanical
separation, and evaporation (of organic phase).
experiment, tea is central, being the source of
the component to be extracted: caffeine. This
second-most popular drink in the world comes in
a variety of forms-green, black, oolong- but is
scientifically noted for its high content of
polyphenols. This substance combats free-
radicals and prevents cancer and other body
ailments. With the tea leaves’ tough cellulose
insoluble in water, boiling has been an easy
separating method to get at the chemicals in
store (e.g. caffeine, tannin, ascorbic acid, etc.).
To isolate one of these components is a different
matter, however.
Pure caffeine is a white, tasteless
substance that makes up as much as 5% of the
weight of tea leaves. By structure, caffeine is
closely related to the purine bases, guanine and
adenine, found in deoxyribonucleic acids (DNA).
Its solubility in organic compounds is the reason
for the inclusion of dichloromethane to act as
the second of the two immiscible liquids.
To disallow tannin from contaminating
the organic compound solution, some
procedures recommend bases such as calcium
carbonate to be added to the aqueous solution
beforehand, neutralizing and turning tannin into
salts insoluble in dichloromethane.
Objectives of the study, as hinted and
inferred previously, would be the extraction of
caffeine from tea leaves, computation of
percentage of caffeine in the tea leaves,
comprehension of extraction process, and
comparison of efficiency between single and
multiple extraction procedures. Scope would be
limited to a single experiment involving
extraction of caffeine from tea leaves using
common lab apparatus.
Methodology
Fig. 1 ( Overview of Methodology)
4.4 g of anhydrous sodium carbonate
was added to 100 ml of distilled water in a small
Erlenmeyer flask. The solution was heated in a
water bath till solute dissolved. Next, 10 grams
of tea leaves in a tea bag was lowered into the
flask and then the mixture was boiled for 10
minutes on a low flame. The excess liquid within
the bag was also collected by pressing said bag
against the side of the flask with a glass rod.
Numbered as odd, the group assigned to
this study opted to perform single extraction.
Boiled tea solution was transferred into a
separatory funnel, itself in place in an extraction
setup. Afterwards, 60 ml of dichloromethane
was added to the aqueous solution. To
encourage the caffeine to dissolve into the
dichloromethane, manual aggravation was
required, with each group member taking turns
to rotate the separatory funnel on the palm of
their hand, allowing the contents to swirl, and
occasionally opening the cap to allow air to
escape.
Fig. 2 (Extraction Setup)
Finally, after fifteen sets of rotations, the
separatory funnel was set back onto the iron ring
and left to stand for 2 minutes until the
separation between the two layers was visible.
Then, with a glass rod, the air bubbles
underneath the darker layer were scraped
upward to remove them from the solution. The
organic solution was drained into the Erlenmeyer
flask beneath it and the aqueous solution was
disposed of. Following that, the extract (organic
solution) was transferred on to an evaporating
dish with half a spatula of anhydrous sodium
sulphate (the compound was to act as a drying
agent to absorb excess water). The dish was
subsequently covered with a parafilm which was
punctured with holes, then put on a hot plate to
evaporate to dryness.
The entire dish with the extract was
now weighed using an analytical balance. The
figures that showed up were then subtracted by
the weight of the dish alone (it was weighed
previously using a triple-beam balance), to
compute for the weight of pure caffeine: 6.33g.
Then that amount was divided by the weight
of the tea leaves and then the quotient
multiplied by 100, resulting in the
percentage yield.
Results and Discussion
A. Weight of Tea Leaves 10g
B. Weight of Evaporating Dish and 117.53g
Extract
C. Weight of Evaporating Dish 111.2g
*D. Weight of Extract 6.33g
*E. Percentage Yield 63.3 %
Fig.3 ( Table of Data Obtained)
*D. Weight of Extract = 117.53 – 111.2 g = 6.33g
*E. Percentage Yield = 6.33g/10g X 100 = 6.33 %
The experimented ended with the
drying of the extract. After weighing the
filled evaporating dish (117.53 g) and then
subtracting that amount to the weight of
the evaporating dish alone (111.2 g), it was
found that the caffeine crystals were 6.33 g
in all. With that weight divided by the
amount of tea leaves (10 g) and then
multiplied by 100, a percentage yield of
63.3 % was computed. Results obtained
from multiple extraction were all
significantly lower (e.g. 9.72 %), but the
difference was a result of probable error on
this studies part and not due to accepted
fact. Outside sources have repeatedly
stressed the superiority of multiple
extraction.
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