Microwave-assisted extraction of chlorogenic acids from green coffee beans.

Microwave-assisted extraction (MAE) has been considered as a potential alternative to conventional solvent
extraction for the isolation of phenolic compounds from plants. Aqueous and alcoholic extracts of
green coffee bean obtained by MAE were quantitatively analysed for total yield of extracts, chlorogenic
acids, caffeine and total polyphenol content. The extracts were also evaluated for radical-scavenging
activity, using 1,1-diphenyl-b-picrylhydrazyl radical. Under optimum conditions of time (5 min), temperature
(50 �C) and wattage (800 W), the maximum chlorogenic acids and caffeine could be extracted with
water as solvent. The extracts contained chlorogenic acids and caffeine in the ranges of 31–62% and 22–
40%, respectively. The yields of MAE under optimum conditions were higher than those from the conventional
solvent extraction at 5 min and 50 �C and the extracts showed radical-scavenging activity of >75%,
even at the concentration of 25 ppm. The MAE process can thus be predicted and controlled for industrial
application.