Abstract

BENITEZ-VILLALBA, Julio César et al. Validation of two analytical methods for the determination and quantification of caffeine in yerba mate (Ilex paraguariensis St. Hil) commercial, UV-visible and HPLC. Rep. cient. FACEN [online]. 2021, vol.12, n.1, pp.48-58. ISSN 2222-145X.  https://doi.org/10.18004/rcfacen.2021.12.1.48.

Two analytical methodologies have been developed and validated for the determination and quantification of the caffeine present in a traditional commercial yerba mate product, this compound is responsible for the stimulating action of mate, tereré and cooked mate; The analytical technique used to extract the analyte from the matrix was the solid-liquid reflux with Soxhlet and subsequent separation of the aqueous phase by liquid-liquid extraction, obtaining recoveries between 80% and 84%; It was determined and quantified by chromatographic (HPLC) and spectrophotometric (UV-Visible) techniques, taking into account the accuracy and precision of the methods used. The detection limit for the UV-Visible technique was 0.101 µg. mL-1 while for HPLC it was

0.092 µg. mL-1. The limit of quantification in both techniques was 0.307 µg. mL-1. The two analytical methods have been shown to be precise, sensitive, selective and accurate, with limits of detection and quantification low enough to be used in the determination and quantification of caffeine in commercial samples of yerba mate. After the validation of the analytical methods, they were applied by analyzing real samples of 45 g of yerba, standard mass contained in an average tereré guampa, obtaining as a result for the UV-Visible technique 127.6 mg/45 g of sample while than for the HPLC 121.2 g of sample, obtaining an average for both techniques 124.4 mg in 45 grams of yerba sample.

Keywords : yerba mate; caffeine; validation; spectrophotometry; high performance liquid chromatography (HPLC).

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