Separation and Characterisation of Chlorogenic acid-rich conserves from Green Coffee Beans and their Radical Scavenging Potential

Methanolic extract (Me1) obtained from low-grade green coffee beans (LCB), which is one of the major byproducts
in the coffee industry, was enriched with phenolics by different methods viz., partitioning in
solvents, chromatographic separation using dowex & diaion HP20 resins and precipitation by lead acetate.
Separated fractions and Me1 were analysed for total polyphenol, chlorogenic acid, caffeine and radical
scavenging activity (RSA). Chlorogenic acid isomers of Me1 and the isolated fractions were analysed by
HPLC. Me1 found to contain total polyphenol (16.60 ± 0.4%), chlorogenic acids (CGAs) (29.60 ± 0.9%),
caffeine (7.52 ± 0.2%) and exhibited RSA (92.50%) at 100 ppm concentration. Precipitation method
resulted significantly (P £ 0.05) higher phenolics (46.33 ± 0.5%) as well as CGAs (43.50 ± 0.7%). HPLC
analysis indicated that the composition of 5-Caffeoylquinic acid (5-CQA) was more in all the isolated
fractions.