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In Vitro Dissolution Testing of Chlorogenic Acid in Food Supplement
Authors: Kremr Daniel | Bajerová Petra | Cocovi-Solberg David | Ventura Karel | Miró Manuel
Year: 2015
Type of publication: ostatní - článek ve sborníku
Name of source: 16th Austrian Chemistry Days: Book of Abstracts
Publisher name: Dipl.-Ing. Heinz A. Krebs
Place: Gumpoldskirchen
Page from-to: PO-10
Titles:
Language Name Abstract Keywords
eng In Vitro Dissolution Testing of Chlorogenic Acid in Food Supplement Food supplements have nutritional or physiological effect on human body due to containing concentrated sources of nutrients or other substances. Such a supplement is green coffee extract, usually served in gelatine capsules. It is an extract of unroasted green coffee beans, which are rich in content of chlorogenic acids (CA). CA are naturally occurring compounds found in all higher plants. Chemically, it is a family of esters formed between quinic and certain trans-cinnamic acids, mostly caffeic, p-coumaric and ferulic. The most abundant compound of the CA family is 5-caffeoylquinic acid (5-CQA), often called as “chlorogenic acid”. The aim of this work has been developing of a fully automated in vitro dissolution testing assay using tangential filtration (dialyfiltration) coupled to liquid chromatography for measuring the rate of CA (mainly 5-CQA) release from a dosage form (hard gelatine capsules). Different green coffee capsules, purchased in Czech Republic and Spain, have been examined and compared. Dissolution testing was carried out by following US Pharmacopoeia recommendations, using simulated gastric juice (0.1 M HCl with given amount of pepsin) as the dissolution medium, maintained at 37 °C in an apparatus 2 (paddle apparatus). For easier observing of kinetics of chlorogenic acid release and detect the actual dissolution time accurately, the entire system was monitored via online HPLC analysis using photodiode array detector at 325 nm. Dissolution Testing; Chlorogenic Acid; Food; Supplement

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