UTILIZATION OF ACTIVATED CARBON FOR ISOLATION OF CHLOROGENIC ACID, CAFFEIC ACID, AND FLAVONOID COMPOUNDS FROM COFFEA ARABICA GREEN COFFEE BEANS

• Main Author: Giovanny, Mario
• Format: Final Project
• Language: Indonesia
• Subjects: Kimia
• Online Access: https://digilib.itb.ac.id/gdl/view/47656
• Institution: Institut Teknologi Bandung

Chlorogenic acid, caffeic acid and flavonoids have some of the same bioactivity as they are focused on antioxidant activity in all three compounds. Chlorogenic acid has many isomers, and in this study the chlorogenic acid compound targeted for isolation is one of the isomers of compounds in the caffeoylquinic acid (CQA) subgroup, 5-O-caffeoylquinic (5-CQA). 5-CQA, caffeic acid and flavonoids are extracted and purified from green coffee beans using 2 types of extraction methods (70% Methanol and 60% Isopropanol) and isolated by a combination of 2 types of separation methods (Adsorption method utilizing activated carbon and organic solvent extraction method proposed by Rakotomalala et al.). The ultimate goal of this research is to find the most efficient and environmentally friendly method for isolating 5-CQA, caffeic acid, and flavonoids. From the 4 methods that have been carried out it was concluded that extraction with methanol solvent and isolation using activated carbon is the most efficient and environmentally friendly method to isolate the three target compounds. Purification and separation of sample products using the column chromatography gravity (KKG) method with various eluents. Purification results were identified using thin layer chromatography (TLC) techniques with various eluents and were further identified using the HPLC and NMR instrument analysis methods. From the results of the analysis by the HPLC, 5-CQA compounds, caffeic acid and flavonoids has been obtained by isolation utilizing activated carbon. Confirmation of the 5-CQA compound and caffeic acid was carried out using 1H 500 MHz NMR and 13C 125 MHz NMR, while the flavonoid compound had not been confirmed.