scholarly journals Optimization of Chlorogenic Acid Extraction from Green Coffee Beans Using Response Surface Methodology

2019 ◽  
Vol 2 (1) ◽  
pp. 332-342
Author(s):  
Ha Thi Ngoc Lai ◽  
Phuong Viet Nguyen ◽  
Hoai Thi Tran ◽  
Viet Ha Thi Dao ◽  
Ha Hai Hoang
Keyword(s):  
Response Surface Methodology ◽  
Chlorogenic Acid ◽  
Response Surface ◽  
Biological Properties ◽  
Acid Extraction ◽  
Green Coffee ◽  
Solid Ratio ◽  
Green Coffee Beans ◽  
Coffee Beans ◽  
Experimental Values

Chlorogenic acid is a natural antioxidant that is widespread in the plant kingdom and can be found at a high content level in green coffee beans. This secondary metabolite in green coffee beans has potent biological properties including antioxidant, anti-inflammatory, anti-cancer, anti-obesity, anti-hypertension, and anticonvulsant. In this study, the extraction of chlorogenic acid from Vietnamese green coffee beans was optimized using the response surface methodology. A second-order polynomial model with three important variables (liquid-to-solid ratio, temperature, and extraction time) was used. A rotatable central composite design consisting of 21 experimental runs with three replicates at the center point was applied to describe the experimental data. The experimental results properly conformed to the constructed model (R2 = 0.8549). The optimized conditions were as follows: 40% ethanol (v/v), a liquid-to-solid ratio of 11.77, at 85oC for 64 min. Four extractions were performed in parallel using the optimal conditions to validate the model. The experimental values highly agreed with the predicted value (P <0.05).

Scope and limitations of principal component analysis of high resolution LC-TOF-MS data: the analysis of the chlorogenic acid fraction in green coffee beans as a case study

2011 ◽  
Vol 3 (1) ◽  
pp. 144-155 ◽  
Author(s):  
Nikolai Kuhnert ◽  
Rakesh Jaiswal ◽  
Pinkie Eravuchira ◽  
Rasha M. El-Abassy ◽  
Bernd von der Kammer ◽  
...  
Keyword(s):  
Principal Component Analysis ◽  
High Resolution ◽  
Chlorogenic Acid ◽  
Principal Component ◽  
Green Coffee ◽  
Acid Fraction ◽  
Green Coffee Beans ◽  
Coffee Beans ◽  
Tof Ms

scholarly journals The Effect of Orlistat, Green Coffee Bean Extract, and Its Combinations on Lipid Profi le and Adiponectin Levels

Jurnal NERS ◽  
2017 ◽  
Vol 9 (1) ◽  
pp. 26 ◽  
Author(s):  
Joko Setyono ◽  
Dwi Adi Nugroho ◽  
Mustofa Mustofa ◽  
Saryono Saryono
Keyword(s):  
Chlorogenic Acid ◽  
Water Extract ◽  
Ethanol Extract ◽  
Control Group ◽  
Coffee Bean ◽  
Green Coffee ◽  
Green Coffee Beans ◽  
Coffee Beans ◽  
Significant Difference ◽  
Obese Rats

Introduction: Obesity prevalence is estimated increases, reached 19.1% of the population aged 15 years and over. This study aimed to determine the differences of the anti- obesity effect of orlistat, an extract of green coffee beans (Coffea canephora robusta), and its combination to the adiponectin levels and lipid profi le. Method: This research was true experimental post -test only with control group design with completely randomized design (CRD). Experimental animals (Rattus novergicus) were divided into 6 group, group 1 ( negative control ), group 2 ( positive control ), group 3 was group of obese rats fed orlistat dose of 15.9 mg/kg, group 4 was the group of obese rats were fed ethanol extract of green coffee beans dose of 400 mg/kg, group 5 was the group of obese rats were given water extract of green coffee beans dose of 400 mg/kg, and group 6 was group of obese rats were fed a combination of orlistat dose of 15.9 mg/kgand ethanol extract of green coffee beans at a dose of 400 mg/kg. Lipid profi les and adiponectin levels were measured with a spectrophotometer at 500nm absorbance. The data were analyzed by one-way ANOVA, and then post hoc Least Significant Difference (LSD) with α = 0.05. Result: Ethanol extract of green coffee is more effi cient in lowering LDL cholesterol, increasing HDL cholesterol, and lowering the total cholesterol levels on HFD diet-induced mice, but there was no difference in lowering triglycerides . The combination of ethanol extract of green coffee with orlistat showedthe increasing of adiponectin levels were highest than the other treatment groups. Discussion: The ethanol extract of green coffee readily diffuses through the digestive tract epithelium. Green coffee contains chlorogenic acid active compounds that can increase the body’s metabolism, increase fatty acid oxidation, reduce levels of triglycerides in the liver, and working to inhibit lipase and amylase pancreaticenzymes. In addition to chlorogenic acid, polyphenol content in coffee is also potentially reduce visceral fat accumulation. Preparations extract by ethanol allows the absorption process is done effi ciently and quickly.Keywords: obesity, orlistat, greencoffee, lipid profi le, adiponectin

scholarly journals Reliable Discrimination of Green Coffee Beans Species: A Comparison of UV-Vis-Based Determination of Caffeine and Chlorogenic Acid with Non-Targeted Near-Infrared Spectroscopy

Foods ◽  
2020 ◽  
Vol 9 (6) ◽  
pp. 788
Author(s):  
Adnan Adnan ◽  
Marcel Naumann ◽  
Daniel Mörlein ◽  
Elke Pawelzik
Keyword(s):  
Chlorogenic Acid ◽  
Near Infrared ◽  
Nir Spectroscopy ◽  
Coffea Canephora ◽  
Green Coffee ◽  
Linear Discriminant ◽  
Green Coffee Beans ◽  
Coffee Beans ◽  
Vis Spectroscopy

Species adulteration is a common problem in the coffee trade. Several attempts have been made to differentiate among species. However, finding an applicable methodology that would consider the various aspects of adulteration remains a challenge. This study investigated an ultraviolet–visible (UV-Vis) spectroscopy-based determination of caffeine and chlorogenic acid contents, as well as the applicability of non-targeted near-infrared (NIR) spectroscopy, to discriminate between green coffee beans of the Coffea arabica (Arabica) and Coffea canephora (Robusta) species from Java Island, Indonesia. The discrimination was conducted by measuring the caffeine and chlorogenic acid content in the beans using UV-Vis spectroscopy. The data related to both compounds was processed using linear discriminant analysis (LDA). Information about the diffuse reflectance (log 1/R) spectra of intact beans was determined by NIR spectroscopy and analyzed using multivariate analysis. UV-Vis spectroscopy attained an accuracy of 97% in comparison to NIR spectroscopy’s accuracy by selected wavelengths of LDA (95%). The study suggests that both methods are applicable to discriminate reliably among species.

Separation and characterisation of chlorogenic acid-rich conserves from green coffee beans and their radical scavenging potential

2010 ◽  
Vol 46 (1) ◽  
pp. 109-115 ◽  
Author(s):  
Kulathooran Ramalakshmi ◽  
Gavirangappa Hithamani ◽  
Kittur R. Asha ◽  
Lingamallu Jagan Mohan Rao
Keyword(s):  
Chlorogenic Acid ◽  
Radical Scavenging ◽  
Green Coffee ◽  
Green Coffee Beans ◽  
Coffee Beans

Subcritical water extraction of chlorogenic acid from green coffee beans

2015 ◽  
Vol 9 (7) ◽  
pp. 1043-1047 ◽  
Author(s):  
A. V. Lekar ◽  
O. V. Filonova ◽  
S. N. Borisenko ◽  
E. V. Maksimenko ◽  
E. V. Vetrova ◽  
...  
Keyword(s):  
Chlorogenic Acid ◽  
Subcritical Water ◽  
Water Extraction ◽  
Green Coffee ◽  
Subcritical Water Extraction ◽  
Green Coffee Beans ◽  
Coffee Beans

scholarly journals Development and validation of chromatographic methods to quantify organic compounds in green coffee (Coffea arabica) beans

2020 ◽  
pp. 1275-1282
Author(s):  
Wilder Douglas Santiago ◽  
Alexandre Rezende Teixeira ◽  
Juliana de Andrade Santiago ◽  
Ana Cláudia Alencar Lopes ◽  
Rafaela Magalhães Brandão ◽  
...  
Keyword(s):  
Organic Acids ◽  
Chlorogenic Acid ◽  
Bioactive Compounds ◽  
Coffea Arabica ◽  
Limit Of Detection ◽  
Raw Material ◽  
Green Coffee ◽  
Green Coffee Beans ◽  
Coffee Beans ◽  
Validation Parameters

Coffee is one of the oldest and most consumed beverages. The raw material for obtaining a good quality coffee drink is the grain. Bioactive compounds and organic acids in coffee beans are reflections of a series of attributes that, together, confer to the coffee peculiar flavor and aroma. This study aimed to identify trigonelline, chlorogenic acid, caffeine and organic acids in green coffee beans, and to validate the chromatographic method using High-Performance Liquid Chromatography (HPLC). Coffea arabica green coffee beans were used in this experiment. Trigonelline, chlorogenic acid, caffeine, and organic acids were identified and quantified by HPLC. Selectivity, linearity, limit of detection, limit of quantification, precision, and accuracy were used to validate the methods. Three bioactive compounds (trigonelline, chlorogenic acid, and caffeine) and seven organic acids (oxalic, citric, malic, quinic, succinic, lactic, and acetic acids) were quantified in the samples. The mean values for trigonelline, chlorogenic acid (5-ACQ), and caffeine ranged from 1.28 to 1.66, 3.47 to 4.73 and 1.26 to 1.59 g 100g-1, respectively. The values of organic acids, as well as the phenolic compounds, agree with those reported by the literature for green coffee beans of C. arabica. The validation parameters allowed the method to be considered linear, exact, and precise. Therefore, it resulted in a method reliable for studies of the composition of food matrix or quality control of green coffee beans.

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