Evaluación de los niveles de ácido clorogénico en granos de café verde cultivado en Ecuador (Coffea robusta)
Fecha
2018
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Universidad de Guayaquil. Facultad de Ciencias Químicas
Resumen
El ácido clorogénico es un compuesto fenólico presente en los granos de café verde. Estudios evidencian que el consumo de este ayuda a la pérdida de masa en individuos con sobrepeso. El objetivo de esta investigación, es, demostrar los niveles de concentración del ácido clorogénico (5-CQA) en el grano de café robusta cultivado en Ecuador, dependiendo de su madurez. Se realizaron extracciones por maceración con mezclas de solventes en diferentes proporciones (etanol y agua 2:1) mediante agitación magnética durante un periodo de 6H. La concentración del 5-CQA se determinó y cuantificó usando un sistema HPLC- PDA, conformado por una columna C18 de longitud 0,46 x 250 mm; y una fase móvil en gradiente compuesta de acetonitrilo y ácido fosfórico al 1 %. El promedio de concentración del 5-CQA en el grano fue del 1,7 %; en relación a su estado de madurez del período estudiado, no presento variaciones en sus valores
Chlorogenic acid is a phenolic compound present in green coffee beans. Studies show that the consumption of this helps the loss of mass in overweight individuals. The objective of this research is to demonstrate the concentration levels of chlorogenic acid (5-CQA) in the robusta coffee grain grown in Ecuador, depending on its maturity. Extractions were made by maceration with mixtures of solvents in different proportions (ethanol and water 2: 1) by means of magnetic stirring during a period of 6H. The concentration of 5-CQA was determined and quantified using a HPLC-PDA system, consisting of a C18 column of length 0.46 x 250 mm; and a gradient mobile phase composed of acetonitrile and 1% phosphoric acid. The average concentration of 5-CQA in the grain was 1.7%; In relation to its maturity stage of the period studied, I do not present variations in its values
Chlorogenic acid is a phenolic compound present in green coffee beans. Studies show that the consumption of this helps the loss of mass in overweight individuals. The objective of this research is to demonstrate the concentration levels of chlorogenic acid (5-CQA) in the robusta coffee grain grown in Ecuador, depending on its maturity. Extractions were made by maceration with mixtures of solvents in different proportions (ethanol and water 2: 1) by means of magnetic stirring during a period of 6H. The concentration of 5-CQA was determined and quantified using a HPLC-PDA system, consisting of a C18 column of length 0.46 x 250 mm; and a gradient mobile phase composed of acetonitrile and 1% phosphoric acid. The average concentration of 5-CQA in the grain was 1.7%; In relation to its maturity stage of the period studied, I do not present variations in its values
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ÁCIDO CLOROGÉNICO, CONCENTRACIÓN, EXTRACCIÓN