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Separation and Characterisation of Chlorogenic acid-rich conserves from Green Coffee Beans and their Radical Scavenging Potential

Ramalakshmi, K. and Gavirangappa, Hithamani and Asha, Kittur R. and Jagan Mohan Rao, L. (2011) Separation and Characterisation of Chlorogenic acid-rich conserves from Green Coffee Beans and their Radical Scavenging Potential. International Journal of Food Science and Technology, 46. pp. 109-115.

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Abstract

Methanolic extract (Me1) obtained from low-grade green coffee beans (LCB), which is one of the major byproducts 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 Me1 were analysed for total polyphenol, chlorogenic acid, caffeine and radical scavenging activity (RSA). Chlorogenic acid isomers of Me1 and the isolated fractions were analysed by HPLC. Me1 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.

Item Type: Article
Uncontrolled Keywords: Caffeoyl quinic acid, chlorogenic acid, HPLC, low-grade green coffee bean, radical scavenging activity, total polyphenols
Subjects: 500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 06 Chromatography
600 Technology > 07 Beverage Technology > 04 Coffee
Divisions: Plantation Products Spices and Flavour Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 04 Feb 2011 10:01
Last Modified: 30 Apr 2012 06:19
URI: http://ir.cftri.com/id/eprint/9885

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