| dc.description.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 | en_US |
