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Updated: Jul 16, 2026

Caffeine Extraction, Enzymatic Activity and Gene Expression of Caffeine Synthase from Plant Cell Suspensions
Published on: October 2, 2018
Study of Caffein - Catechin Association in Lyophilized Fresh Seeds and in Stabilized Extract of Cola nitida
C Maillard1, A Babadjamian, G Balansard
1Laboratoire de Pharmacognosie, Faculté de Pharmacie 27, Boulevard J. Moulin, 13385 Marseille Cedex 5, France.
Abstract:
Caffein-catechin association has been demonstrated in lyophilized fresh seeds and in stabilized extract of COLA NITIDA (Vent.) A. Chev. by using various analytical techniques which have made it possible to determine specifically the concentrations of free caffein versus associated caffein. Associated caffein varies from 0% in dried seeds to 91% in lyophilized fresh seeds and in stabilized extract of COLA. It was possible to simulate these quantitative variations of associated caffein by using an experimental model with a saturated aqueous solution of caffein and various amounts of catechin. Infrared spectrophotometric studies have shown the hydrogen bond type of the association. The differences of pharmacological effects of fresh and dried seeds may be due to the varying concentrations of associated and free caffein.

