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Subcritical water extraction of chlorogenic acid from green coffee beans

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Abstract

A method for extracting chlorogenic acid (CA) avoiding the use of expensive organic solvents was developed based on studies of the processing of green coffee beans with subcritical water. The content of chlorogenic acid in the obtained extracts was determined by high-performance liquid chromatography (HPLC). The method was shown to be more effective than the known ethanol extraction procedure.

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Authors and Affiliations

  1. Research Institute of Physical and Organic Chemistry, Southern Federal University, Rostov-on-Don, Russia

    A. V. Lekar, O. V. Filonova, S. N. Borisenko, E. V. Vetrova & V. I. Minkin

  2. Ecological Analytical Center, Southern Federal University, Rostov-on-Don, Russia

    E. V. Maksimenko & N. I. Borisenko

Authors
  1. A. V. Lekar
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  2. O. V. Filonova
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  3. S. N. Borisenko
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  4. E. V. Maksimenko
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  5. E. V. Vetrova
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  6. N. I. Borisenko
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  7. V. I. Minkin
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Corresponding author

Correspondence to N. I. Borisenko.

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Original Russian Text © A.V. Lekar, O.V. Filonova, S.N. Borisenko, E.V. Maksimenko, E.V. Vetrova, N.I. Borisenko, V.I. Minkin, 2014, published in Sverkhkriticheskie Flyuidy: Teoriya i Praktika, 2014, Vol. 9, No. 3, pp. 21–27.

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Lekar, A.V., Filonova, O.V., Borisenko, S.N. et al. Subcritical water extraction of chlorogenic acid from green coffee beans. Russ. J. Phys. Chem. B 9, 1043–1047 (2015). https://doi.org/10.1134/S1990793115070106

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  • DOI: https://doi.org/10.1134/S1990793115070106

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