Extraction of Chlorogenic acid from green coffee beans: characterization using HPLC, phytochemical and radical scavenging analysis


Mahima H. S., Shruthi S. B., Rameshaiah G. N.


Volume 29, Issue 3;
Pages: 244-250; 2023
ISSN: 2069-0053 (print), Agroprint;
ISSN (online): 2068-9551


Coffee is a popular beverage that is widely consumed around the world. It is high in the phenolic compound Chlorogenic Acid (CGA). CGA is primarily found in green coffee and is lost after roasting. The particle size distribution of green coffee beans was determined using two widely used mathematical models by Rosin-Rammler (RR model) and Gates-Gaudin-Schumann (GGS model). The RR model and the GGS model were used to evaluate the experimental data, and both the models were compared. The GGS model produced better results The impact of different extraction methods and solvents on the yield of green coffee bean extract was also studied. The effect of water, methanol, and propanol on the yield of the extract was observed using two different extraction techniques namely, cold and hot extraction. The phytochemicals found in the extract were studied. Tannins, flavonoids, terpenoids, alkaloids, steroids, and phenols are phytoconstituents found in green coffee bean seeds. The antioxidant activity of the extract was determined using the 2,2-azino-bis (3-ethylbenzthiazoline-6-sulfonic acid) (ABTS) method of antioxidant testing and the total phenolic content of the extract was estimated with its IC50 of ABTS antioxidant activity. The quantification of CGA’s in green coffee extract was also a goal of this study. All seven major CGA isomers (CQA and di-CQA) were quantified.     

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