Chlorogenic acid extraction of local coffee beans by pulsed electric field

Abstract

This research aimed to extract chlorogenic acid (CGA) which is an active ingredient found in coffee beans using a pulsed electric field (PEF) as an extraction technique. Factorial design was used for planning an experiment and analyzing appropriate parameters for the extraction. Coffee beans from northern region of Thailand were collected and prepared for the experiment. Material conditions including mixing ratio of coffee bean and solvent and length of blending time were set as independent variables in this study. The condition of PEF intensity, number of pulses and concentration of ethanol solution were set at 5 kV, 1000 pulses and 62.67%. According to the analysis of factorial design and response optimizer, the result showed that the highest total phenolic content of 0.0098 mg CAE/g sample could be extracted from coffee beans: solvent ratio at 0.75 g/ml with 30 seconds blending time. Further investigation on various coffee bean type and PEF conditions are studied to verify an appropriate condition and cost-effective method for active ingredient extraction of local coffee beans of Thailand.