VALIDATION OF A SIMULTANEOUS QUANTIFICATION METHOD OF CAFFEINE AND CHLOROGENIC ACID CONTENTS IN GREEN COFFEE
About this article
Received: 14/02/23                Revised: 14/04/23                Published: 19/04/23Abstract
Keywords
Full Text:
PDF (Tiếng Việt)References
[1] V. C. Vo, Dictionary of Medicinal Plants in Vietnam. Medical Publishing House, Ha Noi, 1997, pp. 292-294
[2] V. Pimpley, S. Patil, K. Srinivasan et al., “The chemistry of chlorogenic acid from green coffee and its role in attenuation of obesity and diabetes,” Prep Biochem Biotechnol, vol. 50, no. 4, pp. 969-978, 2020.
[3] M. Naveed, V. Hejazi, M. Abbas et al., “Chlorogenic acid (CGA): A pharmacological review and call for further research,” Biomed Pharmacother, no. 97, pp. 67-74, 2018.
[4] H. Roshan, O. Nikpayam, M. Sedaghat et al., “Effects of green coffee extract supplementation on anthropometric indices, glycaemic control, blood pressure, lipid profile, insulin resistance and appetite in patients with the metabolic syndrome: a randomised clinical trial,” Br J Nutr, vol. 119, no. 3, pp. 250-258, 2018.
[5] A. Gupta, A. G. Atanasov, Y. Li et al., “Chlorogenic acid for cancer prevention and therapy: Current status on efficacy and mechanisms of action,” Pharmacol Res, vol. 186, 2022, Art. no. 106505.
[6] V. P. Nguyen, “Applying new technology to produce functional foods from green coffee beans,” Vietnam Journal of Science, Technology and Engineering, no. 4A, pp. 31-33, 2022.
[7] T. A. N. Nguyen, P. K. T. Le, and D. P. Pham, “Separation and characterisation of standard chlorogenic acid,” Journal of Pharmacy, vol. 56, no. 11, pp. 22-27, 2016.
[8] T. T. H. Do, “Study on technology to extract chlorogenic acid (CGAs) from green coffee beans meeting export standards as materials for health protection products to prevention and treatment of metabolic syndromes,” (in Vietnamese), Independent project of Vietnam Academy of Science and Technology, Institute of Natural Products Chemistry, 2021.
[9] G. Navarra, M. Moschetti, V. Guarrasi et al., “Simultaneous Determination of Caffeine and Chlorogenic Acids in Green Coffee by UV/Vis Spectroscopy,” Journal of Chemistry, vol. 2017, 2017, Art. no. 6435086.
[10] M.S. Adisya, C. S. Fadlina, and M. Abdul, “Simultaneously Extraction of Caffeine and Chlorogenic Acid from Coffea canephora Bean using Natural Deep Eutectic Solvent-Based Ultrasonic Assisted Extraction,” Pharmacogn J, vol. 11, no. 2, pp. 267-271, 2019.
[11] ICH, Harmonised Tripartite Guideline: Guidelines for validation of analytical procedures: Q2 (R1). Text and Methodology, 2005.
[12] AOAC, Appendix K: Guidelines for Dietary Supplements and Botanicals, Section 3.4.1- 3.4.2, pp. 8-9, 2013.
[13] H. C. Bui and B. L. Vu, “Quantification of chlorogenic acid in Toa Sang extraction by high performance liquid chromatography,” Journal of Pharmacy, vol. 59, no. 12, pp. 13-16, 2019.
[14] T. M. Nguyen and T. K. A. Nguyen, “Development and validation of a method for the quantification of chlorogenic acid in liver tonic capsule by high performance liquid chromatography,” Journal of Pharmacy, vol. 58, no. 4, pp. 36-39, 2019.
[15] S. Awwad, R. Issa, L. Alnsour, et al., “Quantification of Caffeine and Chlorogenic Acid in Green and Roasted Coffee Samples Using HPLC-DAD and Evaluation of the Effect of Degree of Roasting on Their Levels,” Molecules, vol. 26, no. 24, 2021, Art. no. 7502.
[16] J. S. Eon, H. T. Kim, I. H. Jeong, et al., “Contents of chlorogenic acids and caffeine in various coffee-related products,” J Adv Res, vol. 17, pp. 85-94, 2019.
[17] J. A. Vinson, X. Chen, and D. D. Garver, “Determination of Total Chlorogenic Acids in Commercial Green Coffee Extracts,” J Med Food, vol. 22, no. 3, pp. 314-320, 2019.
[18] P. K. Yılmaz and U. Kolak, “SPE-HPLC Determination of Chlorogenic and Phenolic Acids in Coffee,” Journal of Chromatographic Science, vol. 55, no. 7, pp. 712-718, 2017.
[19] J. Heo, K. Adhikari, K. S. Choi, et al., “Analysis of Caffeine, Chlorogenic Acid, Trigonelline, and Volatile Compounds in Cold Brew Coffee Using High-Performance Liquid Chromatography and Solid-Phase Microextraction—Gas Chromatography-Mass Spectrometry,” Foods, vol. 9, no. 12, 2020, Art. no. 1746.
[20] T. K. Le, T. T. H. Hoang, A. V. Ha, et al., “Studying extraction conditions of acid chlorogenic and effect of reducing triglyceride of green coffee bean extract,” Vietnam National Conference on Biotechnology, 2020, pp. 792-798.DOI: https://doi.org/10.34238/tnu-jst.7327
Refbacks
- There are currently no refbacks.





