Microwave-assisted extraction of chlorogenic acids from green coffee beans

作者：Upadhyay Rohit; Ramalakshmi K; Rao L Jagan Mohan^*

来源：Food Chemistry, 2012, 130(1): 184-188.

DOI：10.1016/j.foodchem.2011.06.057

• Coffea robusta
• Green coffee beans
• Microwave assisted extraction
• Chlorogenic acids
• Caffeine
• Radical-scavenging activity
• Total polyphenol

Microwave-assisted extraction (MAE) has been considered as a potential alternative to conventional solvent extraction for the isolation of phenolic compounds from plants. Aqueous and alcoholic extracts of green coffee bean obtained by MAE were quantitatively analysed for total yield of extracts, chlorogenic acids, caffeine and total polyphenol content. The extracts were also evaluated for radical-scavenging activity, using 1,1-diphenyl-beta-picrylhydrazyl radical. Under optimum conditions of time (5 min), temperature (50 degrees C) and wattage (800 W), the maximum chlorogenic acids and caffeine could be extracted with water as solvent. The extracts contained chlorogenic acids and caffeine in the ranges of 31-62% and 22-40%, respectively. The yields of MAE under optimum conditions were higher than those from the conventional solvent extraction at 5 min and 50 degrees C and the extracts showed radical-scavenging activity of >75%, even at the concentration of 25 ppm. The MAE process can thus be predicted and controlled for industrial application.

• 出版日期2012-1-1