Comparison of high performance TLC and HPLC for separation and quantification of chlorogenic acid in green coffee bean extracts

2008 ◽  
Vol 31 (2) ◽  
pp. 237-241 ◽  
Author(s):  
Irina N. Urakova ◽  
Olga N. Pozharitskaya ◽  
Alexander N. Shikov ◽  
Vera M. Kosman ◽  
Valery G. Makarov
Keyword(s):  
Chlorogenic Acid ◽  
High Performance ◽  
Coffee Bean ◽  
Green Coffee ◽  
Green Coffee Bean

Chlorogenic Acid: An Allergen in Green Coffee Bean

Nature ◽  
1961 ◽  
Vol 192 (4799) ◽  
pp. 241-243 ◽  
Author(s):  
S. O. FREEDMAN ◽  
J. KRUPEY ◽  
A. H. SEHON
Keyword(s):  
Chlorogenic Acid ◽  
Coffee Bean ◽  
Green Coffee ◽  
Green Coffee Bean

Bioactivity of Fermented Green Coffee Bean Extract Containing High Chlorogenic Acid and Surfactin

2019 ◽  
Vol 22 (3) ◽  
pp. 305-313 ◽  
Author(s):  
Boyong Kim ◽  
Dong Sook Lee ◽  
Hyeong Seok Kim ◽  
Taegun Park ◽  
Jin Kwan Kim ◽  
...  
Keyword(s):  
Chlorogenic Acid ◽  
Coffee Bean ◽  
Green Coffee ◽  
Green Coffee Bean Extract ◽  
Green Coffee Bean

scholarly journals Chlorogenic Acid Isolation from Coffee as Affected by the Homogeneity of Cherry Maturity

2019 ◽  
Vol 35 (2) ◽  
pp. 119-124
Author(s):  
Husniati Husniati ◽  
Devi Oktiani
Keyword(s):  
Chlorogenic Acid ◽  
Hplc Analysis ◽  
Antioxidant Properties ◽  
Raw Material ◽  
Acid Extraction ◽  
Coffee Bean ◽  
Green Coffee ◽  
Robusta Coffee ◽  
Polyphenolic Content ◽  
Green Coffee Bean

Chlorogenic acid is a polyphenol compound which has an antioxidant properties. The objectives of this research are to understand and compare the characteristics of caffeine, chlorogenic acid, and polyphenolic content in Robusta coffee treated differently. These are necessary to find out effective postharvest methodfor chlorogenic acid extraction. There were two group of samples with the different treatment in process and post harvests. The coffee was treated differently during the sortation and classified into selected coffee of red cherry (fully mature cherry) and unselected coffee (partly mature cherry). The sortation was to maximize the chlorogenic acid content in green coffee bean sample from red cherry bean as the raw material. This research found that the contents of chlorogenic acid extract of green coffee bean from the selected red cherry was higher than the unselected. The HPLC analysis for chlorogenic acid contents of green coffeebean from the selected red cherry was 4.41%, it was higher than other samples tested.

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