Abstract
Chlorogenic acids (CGAs) are the main phenolic compounds found in green coffee beans. They are receiving more attention recently due to the proven health and nutrition benefits they offer, in addition to their role as markers for coffee quality. A relatively large number of studies are reported in the literature that are based on the analysis of these compounds. However, very limited research is dedicated to the evaluation of the performance of the analytical methods used, particularly the extraction procedures. Therefore, this work was dedicated to the comparison of different extraction techniques and conditions in order to evaluate their influence on the measured content of the three main CGAs in green coffee beans, namely, chlorogenic acid (5-CQA), neochlorogenic acid (3-CQA) and cryptochlorogenic acid (4-CQA). Five simple extraction techniques with affordable equipment were compared in order to develop a routine method suitable for most analytical and food analysis laboratories. The compared extraction techniques provided relatively similar extraction efficiency for the three compounds. However, due to the merits of ultrasonic-assisted extraction as a fast, effective, green, and economical technique, this was selected for comparing the extraction variables and developing an optimized routine method. The extraction solvent, temperature, time, solid-to-solvent ratio, and grinding treatments were the variables that were investigated. The extraction solvent and the solid-to-solvent ratio were found to be the most influencing variables that may improve the extraction efficiency to up to 50%. Based on this thorough investigation, an optimized method for the routine determination of the content of chlorogenic acids in green coffee beans was developed. The developed method is simple, fast, and efficient in the extraction of the three main CGAs.