Hydration and self-association of caffeine molecules in aqueous solution: comparative effects of sucrose and beta-cyclodextrin

Caffeine-Cyclodextrin Complexes as Solids: Synthesis, Biological and Physicochemical Characterization

Mechanochemical and in-solution synthesis of caffeine complexes with α-, β-, and γ-cyclodextrins was optimized. It was found that short-duration, low-energy cogrinding, and evaporation (instead of freeze-drying) are effective methods for the formation and isolation of these complexes. The products obtained, their pure components, and their mixtures were examined by powder X-ray diffraction (PXRD), differential scanning calorimetry (DSC), FT-IR and Raman spectroscopy. Moreover, molecular modeling provided an improved understanding of the association process between the guest and host molecules in these complexes. The complexes were found to exhibit high toxicity in zebrafish (Danio rerio) embryos, in contrast to pure caffeine and cyclodextrins at the same molar concentrations. HPLC measurements of the caffeine levels in zebrafish embryos showed that the observed cytotoxicity is not caused by an increased caffeine concentration in the body of the organism, as the concentrations are similar regardless of the administered caffeine form. Therefore, the observed high toxicity could be the result of the synergistic effect of caffeine and cyclodextrins.

Understanding structures and thermodynamics of β-cyclodextrin encapsulation of chlorogenic, caffeic and quinic acids: Implications for enriching antioxidant capacity and masking bitterness in coffee

Green coffee beans are rich in polyphenol chlorogenic acids (CGAs), which are decomposed to give caffeic acid (CFA) and quinic acid (QNA) upon roasting. CGA, CFA and QNA primarily confer the bitterness, astringency and acidity to the coffee brew. Aiming at the structural and thermodynamic insights into the β-cyclodextrin (β-CD) encapsulation of key compounds in coffee (CGA 1, CFA 2, and QNA 3), a systematic, comprehensive study using single-crystal X-ray diffraction and DFT calculation has been undertaken. Scrutinizing the X-ray-derived inclusion structures of 1-3 reveals that the CFA moiety plays a determinant role in complexation, in agreement with the DFT-derived relative thermodynamic stabilities. The guest molecules gain stability through OH⋯O hydrogen bonding with β-CD and are well shielded in the β-CD wall. The three stable β-CD inclusion complexes with coffee key compounds suggest the implications of CDs as encapsulating agents for improving bioactivities and masking bitter taste in foods.

Caffeine dimerization: effects of sugar, salts, and water structure

Sugars and salts strongly affect the dimerization of caffeine in water. Such a change of dimerization, considered to be crucial for bitter taste suppression, has long been rationalized by the change of "water structure" induced by the additives; "kosmotropic" (water structure enhancing) salts and sugars promote dimerization, whereas "chaotropic" (water structure breaking) salts suppress dimerization. Based on statistical thermodynamics, here we challenge this consensus; we combine the rigorous Kirkwood-Buff theory of solution with the classical isodesmic model of caffeine association. Instead of the change of water structure, we show that the enhancement of caffeine dimerization is due to the exclusion of additives from caffeine, and that the weakening of dimerization is due to the binding of additives on caffeine.

Spectroscopic study of porphyrin-caffeine interactions

The association between water-soluble porphyrins: 4,4′,4″,4‴-(21 H,23 H-porphine-5,10,15,20-tetrayl)tetrakis-(benzoic acid) (H₂TCPP), 5,10,15,20-tetrakis(4-sulfonatophenyl)-21 H,23 H-porphine (H₂TPPS₄), 5,10,15,20-tetrakis[4-(trimethylammonio)phenyl]-21 H,23 H-porphine tetra-p-tosylate (H₂TTMePP), 5,10,15,20-tetrakis(1-methyl-4-pyridyl)-21 H,23 H-porphine tetra-p-tosylate (H₂TMePyP), the Cu(II) complexes of H₂TTMePP and H₂TMePyP, as well as chlorophyll a with caffeine (1,3,7-trimethylxanthine) has been studied analysing their absorption and emission spectra in aqueous (or acetone in case of chlorophyll a) solution. During the titration by caffeine the porphyrins absorption spectra undergo the evolution – the bathochromic effect can be observed as well as the hypochromicity of the Soret maximum. The association constants were calculated using curve-fitting procedure (K_AC of the order of magnitude of 10³ mol^-1). Whereas the emission spectra point at the presence of the fluorescence quenching effect testifying for the partial inactivation of the porphyrin molecule. The fluorescence quenching constants were calculated from Stern-Volmer plots. The results obtained show that caffeine can interact with water-soluble porphyrins and through formation of stacking complexes is able to quench their ability to emission.

Extraction and removal of caffeine from green tea by ultrasonic-enhanced supercritical fluid

Low-caffeine or caffeine-removed tea and its products are widely welcomed on market in recent years. In the present study, we adopt ultrasonic-enhanced supercritical fluid extraction process to remove caffeine from green tea. An orthogonal experiment (L16 (4(5))) was applied to optimize the best removal conditions. Extraction pressure, extraction time, power of ultrasound, moisture content, and temperature were the main factors to influence the removal rate of caffeine from green tea. The 5 factors chosen for the present investigation were based on the results of a single-factor test. The optimum removal conditions were determined as follows: extraction pressure of 30 MPa, temperature at 55 degrees C, time of 4 h, 30% moisture content, and ultrasound power of 100 W. Chromatogram and ultraviolet analysis of raw material and decaffeinates suggests that under optimized conditions, the caffeine of green tea was effectively removed and minished without damaging the structure of active ingredients in green tea.