Freeze drying of natural deep eutectic solvent (NADES) extract of green coffee bean (Coffea canephora Pierre ex A. Froehner)

Abstract

Natural Deep Eutectic Solvent (NADES) as green solvent had succeeded in attracting caffeine and chlorogenic acid from green coffee beans. NADES has very low eutectic points and chlorogenic acid in extract is thermolabile so that freeze-drying is suitable as drying method. This study aimed to produce and investigate the effect of addition of maltodextrin, Arabic gum and Aerosil ® in freeze-dried NADES extract of green coffee beans and obtain the validation method of NADES extract by HPLC. In pretreatment of freeze drying, addition of water was needed as antisolvent and excipients (maltodextrin, Arabic gum, and its combination at 25%, 30%, and 35% and Aerosil ® at 1%, 2%, and 3%) were added to improve the quality of dried extract. All samples were frozen first at-80°C for 24 hours, then freeze drying was carried out for 26 hours under pressure conditions of 0.036 mbar and ice condenser temperature of-104.7°C. The freeze-dried products were evaluated for caffeine and chlorogenic acid content, yield drying, and moisture content. Caffeine and chlorogenic acid levels had a significant difference (p <0.05) to the addition of different excipients. Moisture content had a significant effect on the addition of excipients and Aerosil ® (p <0.05) while the drying yield had no significant effect (p> 0.05). The freeze-dried extract had been dried successfully that the increasing excipients improve the physical qualities and reducing stickiness.

Pengaruh Antioksidan dan Kombinasi Pengawet terhadap Stabilitas Ekstrak Cair NADES Biji Kopi Hijau

“…Simplisia biji kopi hijau diserbukkan menggunakan blender dan disaring menggunakan penyaring ukuran 40/80 mesh. Hasil serbuk kopi yang telah didapatkan kemudian disimpan pada suhu ruangan di dalam botol tertutup rapat (20,21).…”

“…Lalu parameter yang dilihat adalah jumlah plat teoritis, tailing factor, dan %RSD waktu retensi dari kromatogram standar kafein dan asam klorogenat yang didapat (25,26). Uji linearitas dilakukan dengan dengan cara menginjeksikan larutan standar kafein dan asam klorogenat konsentrasi 10-50 ppm (20). Lalu dibuat kurva kalibrasi sehingga didapatkan persamaan regresi linear y = a + bx dan nilai r (koefisien korelasi) (20,27).…”

“…Uji linearitas dilakukan dengan dengan cara menginjeksikan larutan standar kafein dan asam klorogenat konsentrasi 10-50 ppm (20). Lalu dibuat kurva kalibrasi sehingga didapatkan persamaan regresi linear y = a + bx dan nilai r (koefisien korelasi) (20,27).…”