Green coffee beans(GCB) are coffee beans that have not yet been roasted. The roasting process of coffee beans reduces amounts of the chemical chlorogenic acid, Therefore, green coffee beans have a higher level of chlorogenic acid compared to regular, roasted coffee beans. Thanks to the chlorogenic acids, green coffee extract is gaining popularity as a novel ingredient for weight management products.
Chlorogenic acids 45%~70%
Custom water extraction
Total chlorogenic acids:
Chlorogenic acid (CGA) is a hydroxycinnamate, a family of naturally occurring organic compounds. These are esters of cinnamic acids (caffeic acid, ferulic acid and p-coumaric acid) and (-)-quinic acid. Chlorogenic acids are the compounds of esters formed between quinic acid and certain trans-cinnamic acids, most commonly caffeic, ferulic and p-coumaric. Chlorogenic acids are found in plants but green coffee bean is remarkably rich, up to approximately 10% on dry basis, which including at least 45 chlorogenic acids that are not acylated at Clof the quinic acid moiety
1 3-CQA: 3-O-caffeoylquinic acid
2 5-CQA: 5-O-caffeoylquinic acid
3 4-CQA: 4-O-caffeoylquinic acid
4 5-FQA: 5-O-feruloylquinic acid
5 3,4-diCQA: 3.4-di-O-caffeoylquinic acid
6 3,5-diCQA: 3.5-di-O-caffeoylquinic acid
7 4,5-diCQA: 4,5-di-O-caffeoylquinic acid
Graph 1. Component breakdown by HPLC
Graph 2. Structure of 5-O-caffeoylquinic acid (5-CQA)
To obtain high levels of chlorogenic acids, several organic solvents could be employed for the extraction of green coffee bean extract. To secure a safe product for its customers, Skyherb uses only food grade, Kosher-certified ethanol.
Table 1. Organic solvent residue, Skyherb’s GCB extract
As a family of phenolic acid, chlorogenic acids could be found in a wide range of plant sources, including some traditional herbal medicine.
Table 2. Plant sources for chlorogenic acids*
WU W, KANG Z, OUYANG D. ZHOU Hong-hao (Institute of Clinical Pharmacology, Central South University, Changsha 410078, China); Progresses in the Pharmacology of Chlorogenic Acid[J]. Natural Product Research and Development, 2006, 4.