THE STABILITY OF CHLOROGENIC ACID IN SYRUP OF COFFEE ARABICA (COFFEA ARABICA L.) EXTRACT WITH DECAFFEINATION PROCESS

  • Arif Budiman Department of Pharmaceutical and Technology Pharmacy, Universitas Padjadjaran, Indonesia
  • Anggi Lutfhi Department of Pharmaceutical and Technology Pharmacy, Universitas Padjadjaran, Indonesia
  • Muchtaridi Muchtaridi Department of Pharmaceutical and Technology Pharmacy, Universitas Padjadjaran, Indonesia

Abstract

Objective: This research aims to formulate syrup of coffee arabica extract with decaffeination process and stability test of caffein and chlorogenic acid in syrup of coffee arabica extract.

Methods: An extraction was conducted by using ethanol 70% with soxhletation methods, and  decaffeination process (using liquid-liquid extraction with ratio of etanol and dicloromethan was 1:1).  Syrup formulations of coffee arabica extract was made with various concentrations of Na CMC (thickening agent) and sucralose (flavoring agent). The stability of syrup was evaluated through organoleptic, pH, viscosity, hedonic test, microbiological test and determinated concentration of caffeine and chlorogenic acid.

Result: The result showed that the concentration of caffeine before and after decaffeination process were 3.377 + 0091% and 1.028 + 0.079%. While, chlorogenic acid were 4.159 + 0.163% and 3.019 + 0.138%. Microbiological test showed that no contamination in syrup of coffee arabica extract.  The concentration of caffeine in syrup of coffee arabica extract was 1.070 + 0.150% and chlorogenic acid was 4.432 + 1.98 %.

Conclusion: The concentration of caffeine before and after formulation process were 3.019 + 0.138% and 4.432 + 1.986%.  The best formula of coffee arabica extract syrup was the formula that contains 5 mg/ml of coffee arabica extract, 1.5 mg/ml of Na CMC and 0.5 mg/ml of sucralose and  no contamination in syrup of coffee arabica extract. Caffeine content would decrease after the decaffeination process.

 

Keywords: Chlorogenic acid, Coffee arabica extract, Syrup, Decaffeination, Caffeine.

References

1. Johnston KL, Clifford MN, Morgan LM. Coffee Acutely Modifies Gastrointestinal Hormon Secretion and Glucose Tolerance in Human: Glycemic Effect of Chlorogenic Acid and Caffeine. Am J Clin Nutr 2003;78 Suppl 4:728-33.

2. Kreicbergs V, Dimins F, Mikelsone V, & Cinkmanis I. Biologically Active Compounds in Roasted Coffee. In The Proceedings 6th Baltic Conference on Food Science and Technology on Innovations for Food Science and Production. 2011, May 5-6. Jelgava, Latvia. LLU. c2011 : Pp. 5-6.

3. Farah A, Toci AT. Volatile Compounds as Potential Defective Coffee Seeds’ Markers. Food Chem 2007;108:1133–41.

4. Farah A, De Paulis T, Trugo LC, Martin PR. Chlorogenic Acids and Lactones in Regular and Water-Decaffeinated Arabica Coffee. J Agric Food Chem 2006;54: 374–81.
5. Trugo LC. Coffee Analysis. In: Encyclopedia of Food Science and Nutrition, 2nd Edition, Caballer B, Trugo, LC, Finglas, PM, Eds. Oxford, UK: Oxford Academic Press;2003;2. p. 498.
6. Belay A, Gholap AV. Characterization and Determination of Chlorogenic Acids (CGA) in Coffee Beans by UV-Vis Spectroscopy. Afr J Pure Appl Chem 2009;3 Suppl 11:234-40.

7. Kim SS, Park RY, Jeon HJ, Kwon YS, Chun W. Neuroprotective Effects of 3,5-Dicaffeoylquinic Acid on Hydrogen Peroxide-Induced Cell Death in SH-SY5Y Cells. Phytother Res 2005;19:243-45.

8. Kesia RM, Gayatri C, Frenly W. Analisis Kafein dalam Kopi Bubuk di Kota Manado Menggunakan Spektrofotometri UV-VIS. Pharmacon 2013;2:123.

9. Batta A, & Kaur H. Coffee is a Medical Advice. International Journal Of Health Sciences And Research. 2016;6(3): 286-92.

10. Bawazeer NA, Alsobahi NA. Prevalence and Side Effects of Energy Drink Consumption among Medical Students at Umm Al-Qura University, Saudi Arabia. International Journal Of Medical Students 2013;1 Suppl 3:104-8.

11. Ogita S, Uefugi H, Yamaguchi Y, Koizumi N, Sano H. Producing Decaffeinated Coffee Plants. Nature 2003;423:823.

12. Atomssa T, & Gholap AV. Characterization of Caffeine and Determination of Caffeine in Tea Leaves Using UV-Visible Spectrometer. Afr J Pure Appl Chem 2011;5 Suppl 1:1-8.

13. Acevedo F, Rubilar M, Scheuermann E, Cancino B, Uquiche E, Garcés M, et al. Spent Coffee Grounds as a Renewable Source of Bioactive Compounds. J of Biobased Mater Bioenergy 2013;7 Suppl 3:420-8.

14. BPOM RI. Peraturan Badan Pengawasan Obat dan Makanan Republik Indonesia Nomor 12 Tahun 2014 Tentang Persyaratan Mutu Obat Tradisional. Jakarta: 2014.
15. San Luis GD, Balangcod TD, Abucay Jr JB, Wong FM, Balangcod KD, Afifi,NIG, et al. Phytochemical and Antimicrobial Screening of Indigenous Species That Have Potential for Revegetation of Landslides in Atok, Benguet, Philippines. Indian Journal of Traditional Knowledge 2014;13 Suppl 1:56-62.
16. Massih, Roula A, Elias A, Elias B, Ziad D. Antibacterial Activity of The Extracts Obtained from Rosmarinus Officinalis, Origanum Majorana, and Trigonella Foenum-Graecum on Highly Drug-Resistant Gram Negative Bacilli. Journal of Botany 2010;2010;1-8.

17. BPOM RI. Metode Analisis Mikrobiologi Suplemen. Pusat Pengujian Obat dan Makanan Badan Pengawasan Obat dan Makanan Republik Indonesia; Jakarta: 2006.

18. Abebe B, Gholap AV. Characterization and Determination of Chlorogenic Acids (CGA) in Coffee Beans by UV-Vis Spectroscopy. Afr J Pure Appl Chem 2009;.3Suppl 11:234-40.

19. Abebe A, Kebba S. Determination of Chlorogenic Acids (CGA) in Coffee Beans Using HPLC. American Journal of Research Communication 2013:1 Suppl 2:78-91.

20. Pandurang NP. Caffeine in Various Samples and Their Analysis with Hplc – A Review. Int J Pharm Sci Rev Res 2012;16(2, Suppl 18):76-83.

21. Ahmed AA. Determination Oof Caffeine in Roasted and Irradiated Coffee Beans with Gamma Rays by High Performance Liquid Chromatography. Food Science and Quality Management 2013;22:28-34.

22. Rubiyanti R. Penetapan Parameter Standar Simplisia dan Ekstrak Biji Kopi Arabika (Coffea Arabica L.) [final project]. Jatinangor: Fakultas Farmasi Universitas Padjadjaran 2015:68-9.

23. Saifudin A, Rahayu V, Teruna HY. Standarisasi Bahan Obat Alam. Yogyakarta: Graha Ilmu; 2011.

24. Departemen Kesehatan Republik Indonesia. Farmakope Herbal. Edisi I. Jakarta: Departemen Kesehatan Republik Indonesia; 2008.

25. Silvarola MB, Mazzafera P; Fazioli LC. A Naturally Decaffeinated Arabica Coffee. Nature 2004;249:826.

26. Rowe RC, Sheskey PJ, Quinn ME. Handbook of Pharmaceutical Excipients. Sixth Edition. London: Pharmaceutical Press; 2009. p. 118-21, 181-3, 627-9, 701-7.

27. Budiman A, Wulandari, RS, Eka Darma GC. Uji Aktivitas Anti Jerawat Sediaan Krim Ekstrak Daun Pepaya (Carica Papaya Linn) dan Madu Terhadap Bakteri Propionibacterium Acne. Farmaka 2013;11 Suppl 2;76-87.

28. Alfauziah TQ, Budiman A. Uji Aktivitas Antifungi Emulsi Minyak Atsiri Bunga Cengkeh terhadap Jamur Kayu. Farmaka 2016;14(1).
Statistics
584 Views | 484 Downloads
Citatons
How to Cite
Budiman, A., A. Lutfhi, and M. Muchtaridi. “THE STABILITY OF CHLOROGENIC ACID IN SYRUP OF COFFEE ARABICA (COFFEA ARABICA L.) EXTRACT WITH DECAFFEINATION PROCESS”. Asian Journal of Pharmaceutical and Clinical Research, Vol. 10, no. 14, May 2017, pp. 1-4, doi:10.22159/ajpcr.2017.v10s2.19469.
Section
Original Article(s)