Extração, quantificação e detecção da cafeína em alimentos como estratégias de ensino de ciências

Danielle Durães Ferreira Matos; Pedro Henrique Fonseca Veloso; Vanessa de Andrade Royo

doi:10.48017/dj.v9i2.2862

Authors

Danielle Durães Ferreira Matos State University of Montes Claros (UNIMONTES). Montes Claros, Minas Gerais (MG), Brazil
Pedro Henrique Fonseca Veloso State University of Montes Claros (UNIMONTES). Montes Claros, Minas Gerais (MG), Brazil https://orcid.org/0000-0003-2802-1244
Vanessa de Andrade Royo Universidade Estadual de Montes Claros (UNIMONTES). Montes Claros, Minas Gerais (MG), Brasil https://orcid.org/0000-0002-4842-3569

DOI:

https://doi.org/10.48017/dj.v9i2.2862

Keywords:

Liquid-liquid extraction, Thin layer chromatography, Science teaching, Caffeine

Abstract

This study aims to apply the liquid-liquid extraction (ELL) technique in practical science classes, exploring the presence of caffeine in common foods. Caffeine, an alkaloid present in coffee beans, was chosen due to its relevance in global consumer culture. The methodology involves extracting caffeine from green coffee, roasted coffee, cocoa powder and energy drinks. The results indicate that the extraction was effective, with varying concentrations of caffeine in the samples analyzed. Roasted coffee had the highest concentration (101mg), followed by green coffee (56mg), cocoa (15mg) and energy drink (64mg). Thin layer chromatography qualitatively confirmed the presence of caffeine in the samples.The methodology used in this study provides an interdisciplinary approach, integrating concepts from biology and chemistry. Furthermore, it highlights the importance of experimentation in science teaching, encouraging practical investigation. The experiment is simple to execute, allowing students to take an active role in the steps necessary to carry it out. The study also points to possible expansions, such as investigating the influence of the coffee roasting process on caffeine concentration and exploring regional variations in caffeine concentrations in green coffee beans. It is concluded that this practical approach contributes significantly to students' scientific knowledge, promoting understanding of the separation of substances and the presence of caffeine in foods and drinks.

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Author Biographies

Danielle Durães Ferreira Matos, State University of Montes Claros (UNIMONTES). Montes Claros, Minas Gerais (MG), Brazil

0009-0004-7724-7586; State University of Montes Claros (UNIMONTES). Montes Claros, Minas Gerais (MG), Brazil. dani.contato@outlook.com.br

Pedro Henrique Fonseca Veloso, State University of Montes Claros (UNIMONTES). Montes Claros, Minas Gerais (MG), Brazil

0000-0003-2802-1244; State University of Montes Claros (UNIMONTES). Montes Claros, Minas Gerais (MG), Brazil. pedrofonsecambc@gmail.com.

Vanessa de Andrade Royo, Universidade Estadual de Montes Claros (UNIMONTES). Montes Claros, Minas Gerais (MG), Brasil

0000-0002-4842-3569; State University of Montes Claros (UNIMONTES). Montes Claros, Minas Gerais (MG), Brazil. Vanroyo31@gmail.com.

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