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Separation and characterisation of chlorogenic acid‐rich conserves from green coffee beans and their radical scavenging potential
Author(s) -
Ramalakshmi Kulathooran,
Hithamani Gavirangappa,
Asha Kittur R.,
Jagan Mohan Rao Lingamallu
Publication year - 2011
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2010.02464.x
Subject(s) - chlorogenic acid , chemistry , caffeine , polyphenol , scavenging , chromatography , high performance liquid chromatography , precipitation , composition (language) , food science , nuclear chemistry , organic chemistry , antioxidant , biology , linguistics , physics , philosophy , meteorology , endocrinology
Summary Methanolic extract (Me 1 ) obtained from low‐grade green coffee beans (LCB), which is one of the major by‐products in the coffee industry, was enriched with phenolics by different methods viz., partitioning in solvents, chromatographic separation using dowex & diaion HP20 resins and precipitation by lead acetate. Separated fractions and Me 1 were analysed for total polyphenol, chlorogenic acid, caffeine and radical scavenging activity (RSA). Chlorogenic acid isomers of Me 1 and the isolated fractions were analysed by HPLC. Me 1 found to contain total polyphenol (16.60 ± 0.4%), chlorogenic acids (CGAs) (29.60 ± 0.9%), caffeine (7.52 ± 0.2%) and exhibited RSA (92.50%) at 100 ppm concentration. Precipitation method resulted significantly ( P ≤ 0.05) higher phenolics (46.33 ± 0.5%) as well as CGAs (43.50 ± 0.7%). HPLC analysis indicated that the composition of 5‐Caffeoylquinic acid (5‐CQA) was more in all the isolated fractions.