International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 1, Issue 6 (2016)

Simultaneous determination of caffeine and benzoic acid from chocolates by chromatographic techniques


Sushama Ambadekar, Gayatri Barabde, Sushant Solkar

A simple, sensitive and precise high performance liquid chromatography method for the analysis of Caffeine and Benzoic acid has been developed, validated and used for the determination of compounds in food products. The compounds were well separated on a C18 column, Agilent, Eclipse XDB C18, (4.6cm x 100mm, i.d., 3.5┬Ám) utilizing a mobile phase consisting of phosphate buffer : Methanol (70:30, v/v, pH 3.0) at a flow rate of 1.0ml/min with UV detection at 220 nm. The retention time of Caffeine was found to be 2.5min and retention time of Benzoic acid was found to be 8.4 min. The procedure was validated for linearity (Correlation coefficient = 0.9998).According to the validation results, the proposed method was found to be specific, accurate, precise and rapid. Hence the same can be applied to the quantitative analysis of Aerated drinks and Chocolates containing Caffeine and Benzoic acid.
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