Investigation On Chlorogenic Acid And Lipase Inhibition Of Immature Coffee Beans

Abstract

Immature (green) coffee is one of the by-products obtained after size and color grading. The utilization of low-grade coffee beans causes negative effects on flavor and aroma of the beverage. Disposal of green coffee beans can lead to a loss of potential bioactive constituents that are related to reduced risk of diseases. This study aimed to determine and isolate chemical compositions and investigate its in vitro lipase inhibition potentials of green coffee beans.The methods applied in this study are extraction, partitioning, fractionation, recrystallization and lipase inhibition assay. This study was carried out through several steps. First, green coffee was extracted with water to produce the crude extract. Then, partitioning with ethyl acetate was performed to obtain the ethyl acetate extract and residue extract. Next, recrystallization of ethyl acetate extract to form mixture of crystal compounds. HRMS method is applied for identifying chemical constituents in this mixture. The residue extract is fractionated by preparative chromatography through Gilson's PLC purification system. This purification system supported to produce potential fractions that possess bioactive compounds. TLC and HPLC method are used for qualitative analysis of crude extract and fraction extracts. The inhibitory activity of each extract against pancreatic lipase enzyme was measured at 405nm. The IC50 value of Compound 2 (CGA) was 74.135 ± 2.706 μg/m