Study on The Effect of Solvents in Extraction of Green Coffee Beans and ITS Decaffeination

Coffee is the most important food commodity worldwide. Coffee is internationally traded as green coffee (the coffee bean covered or not with the silver skin), which is produced by either dry or wet processing. The active components of green coffee are chlorogenic acid and caffeine. Caffeine contributes taste, act as a stimulant and other benefits include mood enhancement, better exercise performance and reaction time, and reduction of symptoms associated with Parkinson's disease and tremors. But, it has some negative effects such as sleeplessness and mild addiction, anxiety, restlessness, tension, nervousness, and psychomotor agitation. CGA have so many valuable health properties, such as hepatoprotective, Anti obesity, hypoglycaemic, anticarcinogenie and antiviral activities. The objective of the study is to determine the chlorogenic acid and caffeine percentage in green coffee extract and to decaffeinate it. The experiment is conducted on flaked green coffee bean. The solvents used in the trail for the extraction are alcohol, aqueous alcohol, acetone and aqueous acetone. To decaffeinate, the pooled extract is circulated through a 6 cm activated carbon filter column and the activated carbon will act as an adsorbent. The decaffeinated extract is loaded to a rotavapor at 60°C under reduced pressure to remove the solvents from the green coffee extract. The chlorogenic acid and caffeine percentage were determined by HPLC analysis.

The study shows that the solvent have influence on the extraction efficiency, chlorogenic acid and caffeine percentage. And also showed that decaffeination is possible by passing the green coffee extract through activated carbon.