Russian Journal of Physical Chemistry B

, Volume 9, Issue 7, pp 1043–1047 | Cite as

Subcritical water extraction of chlorogenic acid from green coffee beans

  • A. V. Lekar
  • O. V. Filonova
  • S. N. Borisenko
  • E. V. Maksimenko
  • E. V. Vetrova
  • N. I. Borisenko
  • V. I. Minkin


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.


subcritical water extraction chlorogenic acid green coffee HPLC 


Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.


  1. 1.
    G. N. Buzuk, M. Ya. Lovkova, O. A. Ershik, and S. M. Sokolova, Dokl. Biochem. Biophys. 53, 211 (2008).CrossRefGoogle Scholar
  2. 2.
    O. L. Zhukova, A. A. Abramov, T. D. Dargaeva, and A. A. Markaryan, Vestn. Mosk. Univ., Ser. Khim. 47, 342 (2006).Google Scholar
  3. 3.
    R. Xu, Q. Kang, J. Ren, Z. Li, and X. Xu, J. Anal. Methods Chem. 2013, 7 (2013).Google Scholar
  4. 4.
    Y. Jiang, K. Kusama, K. Satoh, E. Takayama, S. Watanabe, and H. Sakagami, Phytomedicine 7, 483 (2000).CrossRefGoogle Scholar
  5. 5.
    J.-H. Liu and A.-Y. Qiu, J. Cereals Oils, No. 9, 44 (2003).Google Scholar
  6. 6.
    D. G. Dorrell, Crop Sci. 16, 422 (1976).CrossRefGoogle Scholar
  7. 7.
    M. Shimizu, N. Yoshimi, Y. Yamada, et al., J. Toxicol. Sci. 24, 433 (1999).CrossRefGoogle Scholar
  8. 8.
    K. Matsunaga, M. Katayama, K. Sakata, et al., Asian Pacif. J. Cancer Prevent. 3, 163 (2002).Google Scholar
  9. 9.
    R. Kurata, M. Adachi, O. Yamakawa, and M. Yoshimoto, J. Agricult. Food Chem. 55, 185 (2007).CrossRefGoogle Scholar
  10. 10.
    S. N. Rylova, A. Amalfitano, D. A. Persaud-Sawin, et al., Cancer Res. 62, 801 (2002).Google Scholar
  11. 11.
    R. C. Pereira, A. M. Delany, and E. Canalis, Endocrinology 145, 1952 (2004).CrossRefGoogle Scholar
  12. 12.
    F. Pellati, S. Benvenuti, L. Magro, M. Melagari, and F. J. Soragni, Pharmaceut. Biomed. Anal. 35, 289 (2004).CrossRefGoogle Scholar
  13. 13.
    N. P. Paynter, H. C. Yeh, S. Voutilainen, M. I. Schmidt, G. Heis, A. R. Folsom, F. L. Brancati, and W. H. L. Kao, Am. J. Epidemiol. (Oxford) 164, 1075 (2006).CrossRefGoogle Scholar
  14. 14.
    Y. Zhao, J. Wang, O. Ballevre, H. Luo, and W. Zhang, Hypertens. Res. 35, 370 (2012).CrossRefGoogle Scholar
  15. 15.
    S. A. A. Jassim and M. A. Naji, J. Appl. Microbiol. 95, 412 (2003).CrossRefGoogle Scholar
  16. 16.
    D. R. de Sotillo, M. Hadley, and C. Wolf-Hall, J. Food. Sci. 63, 907 (1998).CrossRefGoogle Scholar
  17. 17.
    B. L. Bowels and A. J. Miller, J. Food. Sci. 59, 905 (1994).CrossRefGoogle Scholar
  18. 18.
    V. A. Kurkin, G. G. Zapesochnaya, and V. N. Ezhkov, Phenylpropanoids from Medicinal Plants: Distribution, Classification, Structural Analysis, and Biological Activity (Ofort, Samara, 2005), p. 120 [in Russian].Google Scholar
  19. 19.
    N. Grujic, Z. Lepojevic, B. Srdjenovic, J. Vladic, and J. Sudji, Molecules 17, 2519 (2012).CrossRefGoogle Scholar
  20. 20.
    Q. M. Liu, X. M. Yang, L. Zhan, and G. Majetich, J. Med. Plants Res. 4, 2503(2010).Google Scholar
  21. 21.
    R. Upadhyay, K. Ramalakshmi, and L. J. M. Rao, Food Chem. 130, 184 (2012).CrossRefGoogle Scholar
  22. 22.
    U.-H. Jina, J.-Y. Leea, S.-K. Kanga, J.-K. Kimb, W.-H. Parkb, J.-G. Kimc, S.-Kl. Moond, and C.-H. Kim, Life Sci. 77, 2769 (2005).Google Scholar
  23. 23.
    A. B. A. Azevedo, P. Mazzafera, R. S. Mohamed, S. A. B. Vieira de Melo, and T. G. Kieckbusch, Braz. J. Chem. Eng. 25, 543 (2008)CrossRefGoogle Scholar
  24. 24.
    M. N. Clifford, in Coffee: Chemistry, Ed. by R. J. Clarke and R. Macrae (Elsevier Applied Science, New York, USA, 1985), p. 153.Google Scholar
  25. 25.
    M. T. Torres-Mancera, I. Baqueiro-Pena, A. FigueroaMontero, G. Rodriguez-Serrano, E. GonzalezZamora, E. Favela-Torres, and G. Saucedo-Castaneda, Biotechnol. Prog. 29, 337 (2013).CrossRefGoogle Scholar
  26. 26.
    A. A. Galkin and V. V. Lunin, Russ. Chem. Rev. 74, 21 (2005).CrossRefGoogle Scholar
  27. 27.
    M. N. Clifford, K. L. Johnston, S. Knight, and N. J. Kuhnert, Agric. Food Chem. 51, 2900 (2003).CrossRefGoogle Scholar
  28. 28.
    A. V. Lekar, S. N. Borisenko, E. V. Maksimenko, R. N. Borisenko, E. V. Vetrova, N. I. Borisenko, and V. I. Minkin, Sverkhkrit. Fluidy: Teor. Prakt. 3 (2), 33 (2008).Google Scholar
  29. 29.
    A. V. Lekar, O. V. Filonova, S. N. Borisenko, E. V. Maksimenko, E. V. Vetrova, N. I. Borisenko, and V. I. Minkin, Russ. J. Phys. Chem. B 7, 829 (2013).CrossRefGoogle Scholar

Copyright information

© Pleiades Publishing, Ltd. 2015

Authors and Affiliations

  • A. V. Lekar
    • 1
  • O. V. Filonova
    • 1
  • S. N. Borisenko
    • 1
  • E. V. Maksimenko
    • 2
  • E. V. Vetrova
    • 1
  • N. I. Borisenko
    • 2
  • V. I. Minkin
    • 1
  1. 1.Research Institute of Physical and Organic ChemistrySouthern Federal UniversityRostov-on-DonRussia
  2. 2.Ecological Analytical CenterSouthern Federal UniversityRostov-on-DonRussia

Personalised recommendations