Comparison of Different Extraction Techniques and Conditions for Optimizing an HPLC-DAD Method for the Routine Determination of the Content of Chlorogenic Acids in Green Coffee Beans

Chlorogenic acids (CGAs) are the main phenolic compounds found in green coffee beans. They receiving more attention recently due to proven health and nutrition benefits they offer, addition their role as markers for quality. A relatively large number of studies reported literature that based on analysis these compounds. However, very limited research is dedicated evaluation performance analytical methods used, particularly extraction procedures. Therefore, this work was comparison different techniques conditions order evaluate influence measured content three CGAs beans, namely, chlorogenic acid (5-CQA), neochlorogenic (3-CQA) cryptochlorogenic (4-CQA). Five simple with affordable equipment were compared develop a routine method suitable most food laboratories. The provided similar efficiency merits ultrasonic-assisted fast, effective, green, economical technique, selected comparing variables developing an optimized method. solvent, temperature, time, solid-to-solvent ratio, grinding treatments investigated. solvent ratio be influencing may improve up 50%. Based thorough investigation, determination beans developed. developed simple, efficient CGAs.