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Subcritical water extraction of chlorogenic acid from green coffee beans

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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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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Keywords

  • subcritical water
  • extraction
  • chlorogenic acid
  • green coffee
  • HPLC