Contribution à la détermination de la teneur en caféine du café produit au Burundi

Abstract

Caffeine is an alkaloid whose excessive consumption can cause negative effects on human health. The caffeine content of 21categories of coffee produced in Burundi was determined in order to propose daily intakes without harmful consequences on the health of consumers. Dichloromethane and water were used to extract caffeine, which was estimated by UV-Visible spectrometry. The results show that the caffeine content ranged from 1.12 ± 0.02% and 1.54 ± 0,02% for Fully Washed 15⁺(FW 15⁺⁾ produced in Kayanza and Natural 2 produced in Mirwa, respectively. The analysis of variance (ANOVA) coupled with Duncan's test revealed that caffeine levels vary by category and coffee growing region. This study also revealed that the amount of caffeine in a 250 ml-cup of coffee beverage ranged from 56.52 ± 0.75 mg (S1) to 66.36 ± 1.17 mg (S4). These contents were used as a basis for proposing the daily consumption limit, taking into account the categories and personal specificities.