Main Article Content
Chlorogenic acid is a polyphenol compound which has an antioxidant properties. The objectives of this research are to understand and compare the characteristics of caffeine, chlorogenic acid, and polyphenolic content in Robusta coffee treated differently. These are necessary to find out effective postharvest methodfor chlorogenic acid extraction. There were two group of samples with the different treatment in process and post harvests. The coffee was treated differently during the sortation and classified into selected coffee of red cherry (fully mature cherry) and unselected coffee (partly mature cherry). The sortation was to maximize the chlorogenic acid content in green coffee bean sample from red cherry bean as the raw material. This research found that the contents of chlorogenic acid extract of green coffee bean from the selected red cherry was higher than the unselected. The HPLC analysis for chlorogenic acid contents of green coffeebean from the selected red cherry was 4.41%, it was higher than other samples tested.
How to Cite
Husniati, H., & Oktiani, D. (2019). Chlorogenic Acid Isolation from Coffee as Affected by the Homogeneity of Cherry Maturity. Pelita Perkebunan (a Coffee and Cocoa Research Journal), 35(2), 119-124. https://doi.org/10.22302/iccri.jur.pelitaperkebunan.v35i2.379
Copyright (c) 2019 Pelita Perkebunan
Authors who publish with this journal agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).