Effects of High Pressure-Assisted Extraction on Yield, Antioxidant, Antimicrobial, and Anti-diabetic Properties of Chlorogenic Acid and Caffeine Extracted from Green Coffee Beans

Abstract

The bioactive ingredients of green coffee beans were extracted using high pressure-assisted extraction (HPE) and compared against those derived from the traditional heat re ux (HR) extraction method. The effect of extraction conditions on the extraction e ciency of functional components (chlorogenic acids, caffeine, total phenols, and avonoids); the free radical-scavenging activity of the extract; and the inhibition of α-glucosidase, α-amylase, and food pathogenic bacteria were measured. Using water as the solvent, the high-pressure extraction rates of chlorogenic acid (CGA) and caffeine were 3.20-5.75 mg/100 g and 4.32-7.95 mg/100 g, respectively, which were signi cantly higher than the rates obtained using the traditional method (2.92 mg/100 g and 3.54 mg/100 g, respectively). Under optimal extraction conditions of 25°C and 600 MPa for 2.5 min, inhibition of α-glucosidase and α-amylase by the extract reached rates of 27% and 26%, respectively, with the highest free radical-scavenging activity of 81.5%. HPE samples exhibited antibacterial activity against both gram-positive (Staphylococcus aureus and Listeria innocua) and gram-negative (Escherichia coli and Salmonella enterica) bacteria, and the lowest minimum inhibitory concentration (4.69 mg/mL) against S. aureus was achieved. Scanning electron microscopic observations evidenced that high pressure partially damaged the intercellular compartments of coffee beans, increased solvent permeability, and improved the extraction rate of bioactive ingredients. The outcomes of the study demonstrated that, HPE can be employed as an e cient extraction technique for production of chlorogenic acids and caffeine that might have a potential application in food and related industries.

Egyptian propolis extract for functionalization of cellulose nanofiber/poly(vinyl alcohol) porous hydrogel along with characterization and biological applications

“…Hesperetin was obtained from the enzymatic hydrolysis of hesperidin and evaluated for antimicrobial activity against Gram-positive and Gram-negative bacteria, the results revealed that hesperetin more effectively inhibited the model microbes than hesperidin and hesperidin glucoside 46 . Yen et al 47 . found that chlorogenic acid was one of the main components of the water extract of green coffee beans under high pressure and demonstrated antibacterial activity against both Gram-positive ( Staphylococcus aureus and Listeria innocua ) and Gram-negative ( Escherichia coli and Salmonella enterica ).…”

The α-Amylase and α-Glucosidase Inhibition Capacity of Grape Pomace: A Review

“…However, gastrointestinal discomfort and lactic acidosis are some adverse effects reported (Venkatakrishnan et al, 2019). Currently, there is evidence about the in vitro ability of several fruits, vegetables, and mushrooms to inhibit the activity of these human digestive enzymes (Lin et al, 2022;Papoutsis et al, 2021;Vadivel et al, 2012).…”

Comparison of Different Extraction Techniques and Conditions for Optimizing an HPLC-DAD Method for the Routine Determination of the Content of Chlorogenic Acids in Green Coffee Beans

“…Various extraction techniques were employed to extract CGAs from green coffee beans including soaking (or maceration) [23][24][25]; Soxhlet extraction (or automated Soxhlet extraction) [26,27]; shaking at room temperature [6,[28][29][30][31][32], in a heated water bath [15,[33][34][35] or with cooling [36]; ultrasonic-assisted extraction [4,[37][38][39][40][41][42]; microwave-assisted extraction [43,44]; pressurized solvent extraction [45] and supercritical-fluid extraction [46].…”

“…A simple, effective and very frequently used method for cleaning up extracts of green coffee beans is by adding Carrez solutions [6,15,24,27,[29][30][31]36,47]. Other methods were also reported in the literature such as adding lead acetate solution [35,43,45] or QuEChERS extraction [38].…”

“…The various chromatographic techniques employed for this purpose include HPLC-UV [4,6,15,23,24,26,32,39,40,46,47]; HPLC-DAD [30,31,36,37,41,44]; HPLC-MS [25,28,33,48]; UPLC-UV [13]; UPLC-DAD [29]; TLC [23] and high-performance gel filtration chromatography [34]. In addition, some spectroscopic techniques have also been used such as UV-Vis spectrophotometry [35,38,43,45,49] and NIR [13,21].…”