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In Vitro Digestion Assay for Assessing the Bioaccessibility of Chlorogenic Acid in Food Supplements
Authors: Kremr Daniel | Bajerová Petra | Cocovi-Solberg David | Ventura Karel | Miró Manuel
Year: 2015
Type of publication: ostatní - článek ve sborníku
Name of source: YISAC 2015: 22nd Young Investigators Seminar on Analytical Chemistry
Publisher name: University of Łódź
Place: Łódź
Page from-to: 58
Titles:
Language Name Abstract Keywords
eng In Vitro Digestion Assay for Assessing the Bioaccessibility of Chlorogenic Acid in Food Supplements Nowadays, healthy eating and food nutrition are topics of major interests. Not the least, novel alternative approaches aiding at losing weight. To this end, pharmaceutical industry is continuously developing food supplements which make such process faster and easier. Such a supplement is, for instance, green coffee extract, usually served in gelatine capsules or tablets. Green coffee is rich in content of chlorogenic acids (CGA), naturally occurring compounds found in all higher plants. It is a family of esters formed between quinic and certain trans-cinnamic acid, mostly caffeic, p-coumaric and ferulic. CGA are widely recognised to be antioxidants and may also slow the release of glucose into the bloodstream after a meal. The most abundant compound of the CGA family is 5-caffeoylquinic acid (5-CQA), often called as “chlorogenic acid”. The aim of this work was to develop a fully automated in vitro dissolution testing assay with on-line filtration as a front end to liquid chromatography for measuring the rate of 5-CQA release from a dosage form (hard gelatine capsules). Dissolution tests were carried out using 3 different mediums - water, 0.1 M HCl and simulated gastric juice (0.1 M HCl + pepsin) at 37 °C in an apparatus 2 (paddle apparatus) according to US Pharmacopoeia. The efficiency of on-line tangential filtration (dialyfiltration) for removal of gelatine and peptides from the extraction medium was thoroughly compared with that of syringe filters of distinct materials via Bradford test. For easier observing of kinetics of chlorogenic acid release and detect the actual dissolution time accurately, the entire system was monitored via online HPLC system. Two green coffee capsules (purchased in Czech Republic and Spain) were individually tested and compared and method trueness evaluated by spike recoveries. Green Coffee; Chlorogenic Acids; HPLC; Dialyfiltration

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