Caffeine and theobromine levels in selected Nigerian beverages

By M. U. ETENG, E. U. EYONG, O. U. EKA, I. B. UMOH, P. E. EBONG and R. R. ETTARH

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Abstract
Caffeine and theobromine contents (mg/g) were determined in samples of selected Nigerian beverage products. The beverages were cocoa (Milo, Bournvita, Rosevita and Enervita), coffee (Nescafe, Bongo, and Maxwell House decaffeinated) and tea (Lipton). The theobromine contents of samples of Milo, Bournvita, Rosevita, Enervita, Nescafe, Bongo, Maxwell House decaffeinated coffee and Lipton were 62.10 + 5.21, 64.80 + 6.72, 82.80 +4.43, 80.37 + 6.80, 27.00 + 4.31, 14.67 + 2.90, 23.46 + 3.13 and 12.60 + 1.52, respectively. The corresponding caffeine contents of these samples were 2.78 + 0.43 (Milo), 3.17 + 0.36 (Bournvita), 0.92 + 0.51 (Rosevita), 1.05 + 0.68 (Enervita), 93.66 + 8.91 (Nescafe), 6.47:-+2.42 (Bongo), 37.22 + 5.34 (Lipton), and 0.21 + 0.11 (Maxwell House decaffeinated coffee). Semi-processed cocoa beverages (Rosevita and Enervita) had significantly (p <0.05) higher levels of theobromine compared with the finished cocoas (Milo and Bournvita). Similarly, Nescafe contained significantly (p <0.05) higher levels of caffeine compared to Maxwell House (decaffeinated coffee) and Bongo. Levels of caffeine in Lipton tea were moderate. Key words: Caffeine, Nigerian beverages, Reproductive function, Theobromine

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Prof Mbeh Eteng

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Mbeh Eteng is a Professor of Biochemistry in the Faculty of University of Calabar. He holds a Ph.D from the University of Calabar (2000). He was Dean of Faculty of Basic Medical Science (2012-2016) and Chairman Committee of Deans (2014-2015). Member Governing Board UCTH, Calabar (2018 -till date). Fellow, Institute of Co-operate Administration. His current area of research is on malaria/prostrate hyperplaxia and medicinal plants research and use in management. He has successfully supervised 25 Ph.Ds.
Get to know more about him and access more of his publications through his personal knowledgebase – http://www.mbeheteng.com.ng

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