scholarly journals THE STABILITY OF CHLOROGENIC ACID IN SYRUP OF COFFEE ARABICA (COFFEA ARABICA L.) EXTRACT WITH DECAFFEINATION PROCESS

2017 ◽  
Vol 10 (14) ◽  
pp. 1
Author(s):  
Arif Budiman ◽  
Anggi Lutfhi ◽  
Muchtaridi Muchtaridi
Keyword(s):  
Chlorogenic Acid ◽  
Coffea Arabica ◽  
Liquid Extraction ◽  
Microbiological Test ◽  
Liquid Liquid Extraction ◽  
Coffee Arabica ◽  
Before And After ◽  
The Stability ◽  
Flavoring Agent ◽  
Coffea Arabica L

Objective: This research aims to formulate syrup of coffee arabica extract with decaffeination process and stability test of caffein and chlorogenic acid in syrup of coffee arabica extract.Methods: An extraction was conducted by using ethanol 70% with soxhletation methods, and  decaffeination process (using liquid-liquid extraction with ratio of etanol and dicloromethan was 1:1).  Syrup formulations of coffee arabica extract was made with various concentrations of Na CMC (thickening agent) and sucralose (flavoring agent). The stability of syrup was evaluated through organoleptic, pH, viscosity, hedonic test, microbiological test and determinated concentration of caffeine and chlorogenic acid.Result: The result showed that the concentration of caffeine before and after decaffeination process were 3.377 + 0091% and 1.028 + 0.079%. While, chlorogenic acid were 4.159 + 0.163% and 3.019 + 0.138%. Microbiological test showed that no contamination in syrup of coffee arabica extract.  The concentration of caffeine in syrup of coffee arabica extract was 1.070 + 0.150% and chlorogenic acid was 4.432 + 1.98 %.Conclusion: The concentration of caffeine before and after formulation process were 3.019 + 0.138% and 4.432 + 1.986%.  The best formula of coffee arabica extract syrup was the formula that contains 5 mg/ml of coffee arabica extract, 1.5 mg/ml of Na CMC and 0.5 mg/ml of sucralose and  no contamination in syrup of coffee arabica extract. Caffeine content would decrease after the decaffeination process. 

Green Coffea arabica L. seed oil influences the stability and protective effects of topical formulations

2015 ◽  
Vol 63 ◽  
pp. 34-40 ◽  
Author(s):  
Tais A.L. Wagemaker ◽  
Silas A.M. Silva ◽  
Gislaine R. Leonardi ◽  
Patricia M.B.G. Maia Campos
Keyword(s):  
Coffea Arabica ◽  
Seed Oil ◽  
Protective Effects ◽  
Topical Formulations ◽  
The Stability ◽  
Coffea Arabica L

STUDIES OF SOLVENT EXTRACTION AND SUPPORTED LIQUID MEMBRANE WITH REACTIVE DYES FROM AQUEOUS SOLUTIONS USING ALIQUOT 336 AS CARRIER

2015 ◽  
Vol 1 (01) ◽  
pp. 54-60
Author(s):  
G Muthuraman
Keyword(s):  
Solvent Extraction ◽  
Liquid Membrane ◽  
Reactive Dyes ◽  
Extraction Process ◽  
Liquid Extraction ◽  
Supported Liquid Membrane ◽  
Liquid Liquid Extraction ◽  
Dye Transport ◽  
Stage Process ◽  
The Stability

The liquid-liquid extraction (LLE) and supported liquid membrane (SLM) studies of reactive dyes namely Gold Yellow (GYHE-R) and Reactive Green HE 4BD (RGHE-4BD) from aqueous solution using Aliquot 336 as the carrier has been investigated. Polytetrafluoroethylene (PTFE) membrane with 0.5 μm pore size has been used after impregnated with Aliquot 336 in dichloromethane. In liquid liquid extraction the following parameters had been optimized; pH of feed, diluent, carrier , strip and dye concentration and the same parameters have been applied to supported liquid membrane (SLM) study to transport dye from aqueous solution.The main advantages SLM study is; the extraction and stripping as single stage process and low consumption of carrier in the membrane phase compared to the solvent extraction process. The other parameters such as transport time, stirring speed and mechanism of dye transport has also studied by SLM. The percentage of transport of dye and flux rate increases with increasing time. The stability of membrane is satisfactory over 5 days.

scholarly journals Production Process and Quality Testing of Arabica Ground Coffee (Coffee arabica L) Solok Regency, West Sumatera

2020 ◽  
Vol 4 (1) ◽  
pp. 36-55
Author(s):  
Rince Alfia Fadri ◽  
Kesuma Sayuti ◽  
Novizar Nazir ◽  
Irfan Suliansyah
Keyword(s):  
Production Process ◽  
Coffea Arabica ◽  
Arabica Coffee ◽  
Post Harvest ◽  
Coffee Arabica ◽  
Quality Testing ◽  
Harvesting Process ◽  
Coffea Arabica L ◽  
Ground Coffee

One of the types of coffee cultivated in Solok Regency is Arabica Coffee (Coffea Arabica L). The quality of the coffee produced can be influenced by the proper harvesting and post-harvest process so as to produce ground coffee with good quality. This research is done by the method of observation, descriptive, and hedonic test. Ground coffee produced in Solok Regency has a semi-mechanical harvesting process while the post-harvest process begins with the release of the skin and meat of the fruit, subsequent drying, and release of the skin of horns, sorting and grading, roasted, milling and packaging. This research aims to study the processing and quality of Arabica Ground Coffee in Solok Regency.

scholarly journals The Effect of Coffee Arabica (Coffea arabica L.) Fruit Skin Extracts on Small Intestine Morphometry of mice (Mus musculus L.) with Ethanol-Induced

BioScience ◽  
2021 ◽  
Vol 5 (1) ◽  
pp. 21
Author(s):  
Rita Maliza ◽  
Febriofca Galih Yatalaththov ◽  
Haris Setiawan ◽  
Listiatie Budi Utami
Keyword(s):  
Small Intestine ◽  
Mus Musculus ◽  
Coffea Arabica ◽  
Coffee Arabica ◽  
Fruit Skin ◽  
Coffea Arabica L

scholarly journals Sensory Description of Cultivars (Coffea Arabica L.) Resistant to Rust and Its Correlation with Caffeine, Trigonelline, and Chlorogenic Acid Compounds

Beverages ◽  
2016 ◽  
Vol 2 (1) ◽  
pp. 1 ◽  
Author(s):  
Larissa de Oliveira Fassio ◽  
Marcelo Malta ◽  
Gladyston Carvalho ◽  
Gilberto Liska ◽  
Priscilla de Lima ◽  
...  
Keyword(s):  
Chlorogenic Acid ◽  
Coffea Arabica ◽  
Coffea Arabica L

Comparative Studies on the Complex-Formation Equilibria of Mercury(II) with Acetylcysteine and Captopril

2000 ◽  
Vol 214 (1) ◽  
Author(s):  
H. Köszegi-Szalai ◽  
T.L. Paál ◽  
L. Barcza
Keyword(s):  
Complex Formation ◽  
Binding Sites ◽  
Extraction Methods ◽  
Liquid Extraction ◽  
Complex Formation Equilibria ◽  
Protonation Equilibria ◽  
Liquid Liquid Extraction ◽  
Formation Equilibria ◽  
The Stability ◽  
Extreme Stability

The complex-formation equilibria of mercury(II) with acetylcysteine and captopril have been studied by pH-metric and liquid-liquid extraction methods applying dithizone as a competitive ligand during the latter measurements. The stability constants of three differently protonated Hg(II)/ligand 1:2 complexes of extreme stability have been determined by the combination of extraction and pH-metric data.The formation of the less stabil Hg(II)-ligand 1:3 complexes with the coordination of three sulfhydrilate groups has been followed and the values of βThe differences in the Hg(II) complex formation and protonation equilibria between the two ligands and the possible binding sites in the complexes have been discussed.

scholarly journals Ekstrak Etanol Kopi Hijau Arabika (Coffea arabica L.) sebagai Antihiperglikemi pada Mencit (Mus musculus)

2020 ◽  
pp. 140-147
Author(s):  
Irawati Hamdani ◽  
Salfauqi Nurman
Keyword(s):  
Chlorogenic Acid ◽  
Blood Sugar ◽  
Mus Musculus ◽  
Coffea Arabica ◽  
Blood Sugar Level ◽  
Control Group ◽  
Green Coffee ◽  
Sugar Levels ◽  
Levene Test ◽  
Coffea Arabica L

Diabetes mellitus is an excessive level of blood sugar concentration disease. One of the compounds that can moderate the blood sugar level is chlorogenic acid that mostly found in green coffee. This study aims to determine the extract activity of Arabica (Coffea arabica L.) green coffee in decreasing the blood sugar level of mice (Mus musculus) that induced by alloxan monohydrate. The method is True Experimental Laboratories with the analysis of chlorogenic acid levels using a UV-Vis spectrophotometer. The research design is Post Test Control Group Design, using 24 mices that divided into six treatment groups. The groups consist of negative control (distilled water), Dose I (100 mg/kg bw), Dose II (200 mg/kg bw), Dose III (300 mg/kg bw), Dose IV (400 mg/kg bw), and positive control (metformin). Blood sugar levels of the mice is measured at the intervals of 1st day, 7th day, 21st day. The data is analyzed using the SPSS program with normality tests (Kolmogorov-Smirnov), homogeneity tests (Levene Test), and parametric statistical tests (One-Way ANOVA). The data results was normally distributed and homogeneous (P> 0.05) with several pairs of data in the treatment group were significantly different (P> 0.05). The extract of Arabica (Coffea arabica L.) green coffee contained 4.235% chlorogenic acid, could reduced the hyperglycemia mice blood sugar levels by the dose of 10.72% (Dose I); 19.85% (Dose II); 27.20% (Dose III); and 31.60% (Dose IV) with dose IV as the effective dose.

scholarly journals Optimizing Period of Pre-Packaging and Pre-Planting of Somatic Embryogenesis Cocoa Plantlets

2009 ◽  
Vol 25 (3) ◽  
Author(s):  
Teguh Man santoso ◽  
Soedarsianto Soedarsianto ◽  
Syamsul Bachri
Keyword(s):  
Bacillus Subtilis ◽  
Seedling Growth ◽  
Coffea Arabica ◽  
Additional Treatment ◽  
Density Level ◽  
Pratylenchus Coffeae ◽  
Coffee Arabica ◽  
Pseudomonas Diminuta ◽  
The Moment ◽  
Coffea Arabica L

AbstractPratylenchus coffeae is a parasitic nematoda that infected the roots of some plants, one of them is coffee. The Infection of Pratylenchus coffeae cause root tissue damage that led to root lession and make root become rotten, it will interfere the ability of roots to absorb water and nutrients in the soil which resulted in the growth of plants. At the moment, control of Pratylenchus coffeae are following integrated pests management (IPM) program, which integrated between the use of coffee resistant clone and application of biological agents. Research on biological control was conducted more intensive, at the moment; due to it is friendlier save against environment and cheaper then using chemical nematicides. The research was conducted to know the effects of Micorrhiza Helper Bacteria (MHB),Pseudomonas diminuta and Bacillus subtilis in suppressing the population of P. coffeaeas well as their effect on growth of coffee seedling.  Coffee arabica (Coffea arabica L.) seedling one moth old were used in the experiment. The experiment prepared with eight treatments and five  replications, as follows: A (Pseudomonas diminuta with density of 108 cfu / ml), B (Pseudomonas diminuta with density of 2x108 cfu / ml), C (Bacillus subtilis with density of 108 cfu / ml ), D (Bacillus subtilis with density 2x108 cfu / ml), E (Carbofuran nematicide 5 g formulation / pot), F (Pseudomonas diminuta and Bacillus subtilis with each density of 108 cfu / ml), K- (Nematoda inoculation but without bacteria and nematicide), K+ (coffee seedling  without any additional treatment). The experiment was conducted for sixteen weeks or about four months. The results of the experiment showed that application of MHB could suppress population of P. coffeae and increase coffee seedling growth significantly. Inoculation of B. subtilis at 108 cfu per seedling suppressed significantly nematoda population of 71.3% compared with untreated seedling but inoculated with nematoda. It was not significant different with carbofuran treatment which could suppress nematoda population by 89.7%. The same result also occur on the treatment of P. diminuta at density level 2.108 cfu/seedling, which could suppress nematoda population by 64.2%. Seedling growth were treated with MHB also significantly increase compared with seedling without treatment and inoculation of nematodas, especially on the treatment of B.subtilis at density level 108 cfu and P.diminuta at density level of 108 cfu, with increasing level of 35.4% and 34.2 %, respectively.Keywords: MHB (Mycorrhiza Helper Bacteria), Arabica coffee (Coffea arabica L.),  Pratylenchus coffeae, Bacillus subtilis, Pseudomonas diminuta.

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