Optimization of Chlorogenic Acid Extraction Condition from Green Coffee Cherry Using Accelerated Solvent Extraction
Abstract
Green coffee cherry, a by-product from coffee production industry, is a rich source of chlorogenic acid (CGA) which is a bioactive compound with antibacterial and antioxidant activities. Using of green coffee cherry for CGA extraction is therefore a guideline for utilizing and value-adding of this by-product. This study aims to investigate the optimal condition for CGA extraction from green coffee cherry by using accelerated solvent extraction (ASE). Extraction of CGA from green coffee cherry using ASE by varying ethanol concentrations (50, 60 and 70%) and extraction temperatures (90, 120 and 150 °C) found that extraction of green coffee cherry using ASE with 70% ethanol and extraction temperature of 90 °C gave the highest CGA content. After the partial purified of green coffee cherry extract (PGCE), the yield of PGCE was observed at 4.51% of dried green coffee cherry. The PGCE contained CGA content of 72.04 g CGAE/100g PGCE, total phenolic content of 89.23 g CGAE/100g PGCE and exhibited DPPH- and ABTS-radical scavenging activities and FRAP at 3412.77, 3493.92 and 3530.69 μmol TE/g PGCE, respectively. The antibacterial activity analysis of PGCE found that Escherichia coli, Vibrio parahaemolyticus, Salmonella typhimurium and Staphylococcus aureus were inhibited by PGCE. These results suggested that using of ASE with optimum condition could effectively extract CGA from green coffee cherry. The PGCE obtained was an alternative bioactive compound with antioxidant and antibacterial activities. Keywords : chlorogenic acid ; green coffee cherry ; accelerated solvent extraction ; antioxidant activities ; antibacterial activitiesReferences
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Memon, A.A., Memon, N. & Bhanger, M.I. (2010). Micelle-mediated extraction of chlorogenic acid from Morus laevigata W. leaves. Separation and Purification Technology, 76(2), 179-183.
Murthy, P. S., & Naidu, M. M. (2012). Recovery of phenolic antioxidants and functional compounds from coffee industry by-products. Food and Bioprocess Technology, 5(3), 897-903.
Naidu, M.M., Sulochanamma, G., Sampathu, S.R., & Srinivas, P. (2008). Studies on extraction and antioxidant potential of green coffee. Journal of Food Chemistry, 107(1), 377-384.
Narita, Y., & Inouye K. (2015). Chlorogenic Acids from Coffee. In V.R. Preedy. (Ed). Coffee in health and disease prevention. (pp. 201-207). San Diego: Academic Press.
Neelapong, W., Phonyotin, B., & Sittikijyothin, W. (2018). Extraction of active compounds from Thai herbs: Steam distillation and solvent extraction. The Journal of King Mongkut's University of Technology North Bangkok. 28(4), 901-910. (in Thai)
Oestreich-Janzen, S. (2013). Chemistry of coffee. Molecular sciences and chemical engineering.1-28.
Pandey, A., & Tripathi, S. (2014). Concept of standardization, extraction and pre phytochemical screening strategies for herbal drug. Journal of Pharmacognosy and Phytochemistry, 2 (5), 115-119.
Ploypradub, C., Cheamsuphakit, & B. Punbusayakul, N. (2010). Antioxidant properties of different Parts of Arabica
Coffee Berry and Spent Coffee Ground. Agricultural Science Journal, 41(3/1) (Suppl.), 577-580. (in Thai)
Rao, L.J.M., & Ramalakshmi, K. (2015). Use of microwaves to extract chlorogenic acids from green coffee beans. In V.R. Preedy. (Ed.). (pp. 583-590). Processing and Impact on Active Components in Food. San Diego: Academic Press.
Saewan, N., Vichit, W. & Jimtaisong, A. (2020). Optimization of phenolic extraction from coffee by-product using response surface methodology and their antioxidant activities. Food and Applied Bioscience Journal, 8(2), 14-26.
Shan, B., Cai, Y. Z., Brooks, J. D., & Corke, H. (2007). Antibacterial properties and major bioactive components of cinnamon stick (Cinnamomum burmannii): activity against foodborne pathogenic bacteria. Journal of Agricultural and Food Chemistry, 55, 5484–5490.
Suárez-Quiroz, M. L., Taillefer, W., Méndez, E.M.L., González-ríos, O., Villeneuve, P., & Figueroa-espinoza, M.C. (2013). Antibacterial activity and antifungal and anti-mycotoxigenic activities against Aspergillus flavus and A. ochraceus of green coffee chlorogenic acids and dodecyl chlorogenates. Journal of Food Safety, 33, 360–368.
Sun, H., Ge, X., Lv, Y., & Wang, A. (2012). Application of accelerated solvent extraction in the analysis of organic contaminants, bioactive and nutritional compounds in food and feed. Journal of Chromatography A, 1237, 1-23.
Vignoli, J. A., Bassoli, D. G., & Benassi, M. T. (2011). Antioxidant activity, polyphenols, caffeine and melanoidins in soluble coffee: The influence of processing conditions and raw material. Food Chemistry, 124(3), 863–868.
AOAC. (2012). Official methods of the association of official analytical chemists. Association of Official Analytical Chemists, Washington D.C.
Azevedo, A.B.A., Mazzafera, P., Mohamed, R.S., Vieira de Melo, S.A.B., & Kieckbusch, T.G. (2007). Extraction of caffeine, chlorogenic acid and lipids from green coffee beans using supercritical carbon dioxide and co-solvents. Brazilian Journal of Chemical Engineering, 25(3), 543-552.
Barros, F., Dykes, L., Awika, J. M., & Rooney, L. W. (2013). Accelerated solvent extraction of phenolic compounds from sorghum brans. Journal of Cereal Science, 58(2), 305-312.
Cetin-karaca, H., & Newman, M. (2015a). Antimicrobial efficacy of natural phenolic compounds against gram positive foodborne pathogens. Journal of Food Research, 4(6), 16-27.
Cetin-karaca, H., & Newman, M. (2015b). Antimicrobial efficacy of plant phenolic compounds against Salmonella and Escherichia Coli. Food Bioscience, 2, 8-16.
Clifford, M. N., Johnston, K. L., Knight, S., & Kuhnert, N. (2003). Hierarchical scheme for LC-MSn identification of Chlorogenic Acids. Journal of Agricultural and Food Chemistry, 51(10), 2900–2911.
Clinical and Laboratory Standards Institute (CLSI). (2012). Performance standards for antimicrobial disk and dilution susceptibility tests for bacteria isolated from animals; second informational supplement. Document VET01-S2. Wayne, PA.
Cid, M., & Peña M.P.D. (2016). Coffee: Analysis and Composition. Encyclopedia of Food and Health, 225-231.
Cueva, C., Moreno-Arribas, M. V., Martin-Alvarez, P. J., Bills, G., Vicente, M. F., Basilio, A., Rivas, C.L., Requena, T., Juan M. Rodríguez, J.M., & Bartolome, B. (2010). Antimicrobial activity of phenolic acids against commensal, probiotic and pathogenic bacteria. Research in Microbiology, 161, 372–382.
Efthymiopouloos, I., Hellier, P., Ladommatos, N., Russo-Profili, A., Eveleigh, A., Aliev, A. Kay, A., & Mills-Lamptey, B. (2018). Influence of solvent selection and extraction temperature on yield and composition of lipids extracted from spent coffee grounds. Industrial Crops and Products, 119, 49–56.
Esquivel, P., & Jiménez, V. M. (2012). Functional properties of coffee and coffee by-products. Food Research International, 46(2), 488-495.
Farah, A. (2012). Coffee constituents. In V.R. Preedy. (Ed.). (pp. 21-58). Coffee: Emerging health effects and disease prevention. USA: John Wiley & Sons, Ltd.
Farah, A., & Donangelo, C. M. (2006). Phenolic compounds in coffee. Brazilian Journal of Plant Physiology, 18, 23-36.
Farah, A., & Ferreira dos Santos, T. (2015). The Coffee Plant and Beans. In V.R. Preedy, (Ed.). (pp. 5-10). Coffee in Health and Disease Prevention, San Diego: Academic Press.
Farah, A., Paulis, T.C., Trugo, L.C., & Martin, P.R. (2005). Effect of roasting on the formation of chlorogenic acid lactones in coffee. Journal of Agricultural and Food Chemistry, 53(5), 1505-1513.
Huang, D., Ou, B., & Prior, R.L. (2005). The chemistry behind antioxidant capacity assays. Journal of Agricultural and Food Chemistry, 53, 1841-1856.
Kabir, F., Katayama, S., Tanji, N., & Nakamura, S. (2014). Antimicrobial effects of chlorogenic acid and related compounds. Journal of the Korean Society for Applied Biological Chemistry, 57(3), 359-365.
Ky, C.L., Noirot, M., & Hamon, S. (1997). Comparison of five purification methods for chlorogenic acids in green coffee beans (Coffee Sps). Journal of Agricultural and Food Chemistry, 45, 786–790.
Li, G., Wang, X., Xu, Y., Zhang, B., & Xia, X. (2014). Antimicrobial effect and mode of action of chlorogenic acid on Staphylococcus aureus. European food research and technology, 238, 589–59.
Limmatvapirat, C., & Limmatvapirat, S. (2012). Herbal extraction by pressurized liquid extraction (PLE). Thai Bulletin of Pharmaceutical Sciences, 7(1), 1-21. (in Thai)
Lou, Z., Wang, H., Zhu, S., Ma, C., & Wang, Z. (2011). Antibacterial activity and mechanism of action of chlorogenic acid. Journal of Food Science, 76(6), 398-403.
Marcucci, C.T., Dias, R. C. E., Almeida, M.B., & Benassi, M.T. (2017). Antioxidant activity of commercial soluble coffees. Journal of Beverages, 3, 27.
Moldoveanu, S., & David, V. (2016). Solvent extraction. Modern Sample Preparation for Chromatography. 131- 189.
Mottaleb, M. A., & Sarker, S.D. (2012). Accelerated solvent extraction for natural products isolation. Methods in molecular biology, 864, 75-87.
Memon, A.A., Memon, N. & Bhanger, M.I. (2010). Micelle-mediated extraction of chlorogenic acid from Morus laevigata W. leaves. Separation and Purification Technology, 76(2), 179-183.
Murthy, P. S., & Naidu, M. M. (2012). Recovery of phenolic antioxidants and functional compounds from coffee industry by-products. Food and Bioprocess Technology, 5(3), 897-903.
Naidu, M.M., Sulochanamma, G., Sampathu, S.R., & Srinivas, P. (2008). Studies on extraction and antioxidant potential of green coffee. Journal of Food Chemistry, 107(1), 377-384.
Narita, Y., & Inouye K. (2015). Chlorogenic Acids from Coffee. In V.R. Preedy. (Ed). Coffee in health and disease prevention. (pp. 201-207). San Diego: Academic Press.
Neelapong, W., Phonyotin, B., & Sittikijyothin, W. (2018). Extraction of active compounds from Thai herbs: Steam distillation and solvent extraction. The Journal of King Mongkut's University of Technology North Bangkok. 28(4), 901-910. (in Thai)
Oestreich-Janzen, S. (2013). Chemistry of coffee. Molecular sciences and chemical engineering.1-28.
Pandey, A., & Tripathi, S. (2014). Concept of standardization, extraction and pre phytochemical screening strategies for herbal drug. Journal of Pharmacognosy and Phytochemistry, 2 (5), 115-119.
Ploypradub, C., Cheamsuphakit, & B. Punbusayakul, N. (2010). Antioxidant properties of different Parts of Arabica
Coffee Berry and Spent Coffee Ground. Agricultural Science Journal, 41(3/1) (Suppl.), 577-580. (in Thai)
Rao, L.J.M., & Ramalakshmi, K. (2015). Use of microwaves to extract chlorogenic acids from green coffee beans. In V.R. Preedy. (Ed.). (pp. 583-590). Processing and Impact on Active Components in Food. San Diego: Academic Press.
Saewan, N., Vichit, W. & Jimtaisong, A. (2020). Optimization of phenolic extraction from coffee by-product using response surface methodology and their antioxidant activities. Food and Applied Bioscience Journal, 8(2), 14-26.
Shan, B., Cai, Y. Z., Brooks, J. D., & Corke, H. (2007). Antibacterial properties and major bioactive components of cinnamon stick (Cinnamomum burmannii): activity against foodborne pathogenic bacteria. Journal of Agricultural and Food Chemistry, 55, 5484–5490.
Suárez-Quiroz, M. L., Taillefer, W., Méndez, E.M.L., González-ríos, O., Villeneuve, P., & Figueroa-espinoza, M.C. (2013). Antibacterial activity and antifungal and anti-mycotoxigenic activities against Aspergillus flavus and A. ochraceus of green coffee chlorogenic acids and dodecyl chlorogenates. Journal of Food Safety, 33, 360–368.
Sun, H., Ge, X., Lv, Y., & Wang, A. (2012). Application of accelerated solvent extraction in the analysis of organic contaminants, bioactive and nutritional compounds in food and feed. Journal of Chromatography A, 1237, 1-23.
Vignoli, J. A., Bassoli, D. G., & Benassi, M. T. (2011). Antioxidant activity, polyphenols, caffeine and melanoidins in soluble coffee: The influence of processing conditions and raw material. Food Chemistry, 124(3), 863–868.
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2021-01-06
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