Caffeine (1,3,7-trimethylxanthine) is an organic compound from purine alkaloid groups. It is a 
white crystalline solid, odourless, with a bitter taste. Caffeine occurs in coffee beans, tea leaves, cocoa beans, and guarana fruits. Therefore, caffeine is also known as theine or guaranine. The caffeine content varies depending on the plant species in which it is found. In Arabica coffee, the caffeine content is about 1,5% dry weight, whereas in Robusta coffee, this value is around 3% [1]. The caffeine content in tea is as follows: black tea – 4%, green tea – 2%, red tea – 3%, white tea – 4% [2]. Tea generally contains more caffeine than coffee; however, the presence of catechin tannins causes less bioavailability of caffeine by the body [3]. The Tab. 1 below presents caffeine content in the abovementioned raw materials.

Tab. 1. Caffeine content in raw plant material
Type of material : Caffeine content (% dry weight) : Caffeine content (mg/kg)
Arabica coffee : 1.5% : 1500
Robusta coffee : 3% : 3000
Black tea : 4% : 4000
Green tea : 2% : 2000
Red tea : 3% : 3000
White tea : 4% : 4000

Caffeine is known worldwide mainly for its stimulating effect, but this molecule and its analogs
have many other valuable properties such as antioxidant activity, antibacterial activity, and anticancer activity. Figures below present pure caffeine (Fig. 1) and its structure (Fig. 2)

Antioxidant properties of caffeine
Antibacterial properties of caffeine and its analogs
Anticancer properties of caffeine and its analogs

The Book of Articles
National Scientific Conference “Science and Young Researchers” V edition
June 05, 2021
SYNTHESIS OF NEW CAFFEINE DERIVATIVES
OF BIOLOGICAL ACTIVITY
Kamil Ostrowski*, Arleta Sierakowska, Beata Jasiewicz
Faculty of Chemistry, A. Mickiewicz University, Poznan
* corresponding author: kamost3@st.amu.edu.pl
ISBN: 978-83-961157-2-0
June, 2021