2023-05-30T07:14:49
In a recent research a novel extract from green coffee beans is revealed which contains polyphenols and bioactive compounds e.g. Chlorogenic acids in a significantly higher concentration (roughly 70-80%) unlike extracts of prior methods (40-50%). The extract has greater ability to douse oxidative stress and destroy free radicals and as a result will offer health benefits due to its anti-obesity, anti-diabetic, anti-hypertensive, anti-tumor and anti-acid properties. The higher concentration of bioactive compounds has been achieved by use of polar solvents having lower polarity for extraction such as n-Butyl alcohol, ethyl acetate or acetone unlike use of high polarity alcohols viz. methanol or ethanol. The use of such lower polarity solvents results in extraction of enriched Chlorogenic acid fractions into the extract, leaving polar impurities behind in aqueous medium. The extract obtained has significantly higher content of polyphenols and Chlorogenic acids ranging from roughly 70% to 80%.
Phenolic compounds and acids viz. chlorogenic acid, caffeic acid, para-coumaric acid, eugeno etc. derived from green coffee beans, are known to be antioxidants and anti-tumor agents. Despite the presence of phenolic compounds in coffee beans, and their known beneficial properties, coffee bean roasting processes reduce phenolic content in coffee beans between 40% and 80%, and thus obtaining phenolic compounds from green coffee beans was less considered. Facts emerged through analysis by the recent research indicate that green coffee beans which initially contain 4% phenolic acids contain respectively, 2% phenolic acids when light roasted, 1% when medium roasted, and less than 0.5% when dark roasted. This clearly represents a significant loss of beneficial compounds through the roasting process. Thus the recent invention of extraction by using low polarity solvents will be of immense benefit in herbal industry with immediate benefit to mankind.
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