Isolation of green coffee chlorogenic acids using activated carbon |
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| Affiliation: | 1. Instituto Tecnológico de Veracruz, Unidad de Investigación y Desarrollo en Alimentos, Miguel Angel de Quevedo N° 2779, 91860 Veracruz, Veracruz, Mexico;2. CIRAD, UMR 1208 IATE, 2 Place Viala, F-34060 Montpellier, France;3. Montpellier SupAgro, UMR 1208 IATE, 2 Place Viala, F-34060 Montpellier, France;1. Institute of Bast Fiber Crops, Chinese Academy of Agricultural Sciences, Changsha 410205, China;2. College of Chemistry and Chemical Engineering, Central South University, Changsha 410083, China;1. Centro de Geologia, Departamento de Geociências, Ambiente e Ordenamento do Território do Porto, Faculty of Sciences, University of Porto, Rua do Campo Alegre, 687, 4169-007 Porto, Portugal;2. Chemistry Investigation Centre (CIQ), Department of Chemistry, Faculty of Sciences, University of Porto, Rua do Campo Alegre, 687, 4169-007 Porto, Portugal;3. Department of Physical Chemistry, Faculty of Sciences, University of Málaga, Spain;1. Key Laboratory of Combinatorial Biosynthesis and Drug Discovery (Ministry of Education), and School of Pharmaceutical Sciences, Wuhan University, Wuhan 430071, China;2. State Key Laboratory of Virology, College of Life Sciences, Wuhan University, Wuhan 430072, China;1. Beijing Laboratory of Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China;2. New Hope Liuhe Co., Ltd./Quality Control for Feed and Products of Livestock and Poultry Key Laboratory of Sichuan Province, Chengdu, Sichuan 610023, China;3. State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing, 100193, China;4. Department of Nutrition and Health, China Agricultural University, Beijing 100083, China;5. Xinghua Industrial Research Centre for Food Science and Human Health, China Agricultural University, Xinghua, Jiangsu 225700, China;1. Aalborg University Copenhagen, Dept. of Chemistry and Bioscience, Section for Sustainable Biotechnology, A.C. Meyers Vænge 15, 2450 Copenhagen SV, Denmark;2. Technical University of Denmark, Dept. of Chemical and Biochemical Engineering, Søltofts Plads, Building 229, 2800 Kgs., Lyngby, Denmark |
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| Abstract: | ![]()
Chlorogenic acids, which are interesting natural antioxidants widespread in the plant kingdom, were extracted and purified from Mexican green coffee beans (Coffea arabica) using different methods. The final objective was to find an easy way to extract high-value molecules from a complex mixture, avoiding as much as possible the use of toxic solvents. Three extraction methods (hot water at 80 °C, aqueous methanol 70% (v/v), and aqueous isopropanol 60% (v/v)) were tested in combination with two isolating methods (activated carbon, different solvents). The extracted amounts of chlorogenic acids with the six treatments (4.67–5.87% dry basis) presented no significant differences. The one using hot water for extraction and of activated carbon for isolation, was the simplest and the most environmentally friendly. Thus it can be used as a previous step to obtain from green coffee a mixture rich in chlorogenic acids which can be further fractionated to purify a specific chlorogenic acid (i.e. in this work, 5-O-caffeoyl quinic acid using a silica gel column). Chlorogenic acids can be used as natural antioxidants in food or non-food products. To the best of our knowledge, activated carbon has not been used to isolate chlorogenic acids from green coffee. |
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| Keywords: | Activated carbon Chlorogenic acids Green coffee Extraction Isolation Environmentally friendly Food analysis Food composition |
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