Volume : VI, Issue : VI, June - 2017

Extraction Processes for Chlorogenic acid from Fruits of Arabica Coffee (Coffea arabica L.)

Jin Woo Kim

Abstract :

 This research is evaluating extraction process of chlorogenic acid from fruits of arabica coffee (Coffea arabica L.). To determine optimum extraction process for chlorogenic acid from arabica coffee fruits various solvents (water, ethanol) and methods of extraction (shaking, reflux, and microwave) were compared. The highest contents of chlorogenic acid were obtained from 50% ethanol solvent extraction among all the solvents used. When extraction methods were compared with 50% ethanol, contents of chlorogenic acid were measured as follows: 2.13 ± 0.13 mg/mL at 20 min by reflux extraction with 80 mesh–powder, 0.98 ± 0.02 mg/mL at 40 min by shaking extraction with 80 mesh–powder, and 1.69 ± 0.03 mg/mL at 130 sec by microwave extraction with 120 mesh–powder. With reflux extraction for 30 min with 80 mesh, the lowest free radical scavenging activity was achieved (IC50: 1.32 ± 0.01 mg/mL). Chlorogenic acid (CGA) contents and IC50 value showed significantly inversed correlation.

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Article: Download PDF   DOI : 10.36106/ijsr  

Cite This Article:

Jin Woo Kim, Extraction Processes for Chlorogenic acid from Fruits of Arabica Coffee (Coffea arabica L.), INTERNATIONAL JOURNAL OF SCIENTIFIC RESEARCH : VOLUME-6 | ISSUE-6 | JUNE-2017

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