hyfalcon - 1-8-2012 at 16:03
I don't know a rat's a** about organic chemistry, but I was wondering if someone could come up with an extraction for green coffee beans that would
liberate the chlorogenic acid from them. My forte is in inorganic reactions. I don't even know where to start with this. Would an aqueous
extraction be best or would I be better off with a dry grind and then extract with whatever solvent is relevant?
Ozone - 1-8-2012 at 16:25
see:
http://pubs.acs.org/doi/abs/10.1021/jf60114a017
I'd get full text, but I have moved and need to renew my ACS membership.
Cheers,
O3
Ozone - 1-8-2012 at 16:29
See also acetone:water 1:2,
http://www98.griffith.edu.au/dspace/bitstream/handle/10072/1...
In my experience, the compound is labile and oxidizes easily in air. Most of my attempts to isolate it yielded the cleaved-off caffeic acid.
O3
Sublimatus - 1-8-2012 at 16:29
Full paper is attached.
Attachment: Isolation of Chlorogenic Acid and Its Isomers from Coffee.PDF (505kB)
This file has been downloaded 485 times
zoombafu - 1-8-2012 at 16:30
http://www.sciencedirect.com/science/article/pii/S0308814611...
Here's and abstract for you to read
hyfalcon - 1-8-2012 at 17:04
Boy, my bedtime is all taken up tonight! Thanks for the replies!
I'm glad all I want to do is get the compound and it's isomers. I don't want to completely isolate it, just extract them.
[Edited on 2-8-2012 by hyfalcon]