Inclusion complexes of β-cyclodextrin with chlorogenic acids (CHAs) from crude and purified aqueous extracts of green Robusta coffee beans (Coffea canephora L.)

The initial aim of the study was to purify the crude aqueous coffee bean extract, containing CHAs and caffeine with the use of the centrifugal partition chromatography ((PC) technique to obtain a higher concentration of CHAs with a simultaneous decrease of caffeine quantity. As a result of extract purification CHA content was increased by about 50% and caffeine was completely eliminated. CHAs were identified by the LC-ESI-MS/MS technique. A further aim was to obtain inclusion complexes of both crude and purified extracts with B-cyclodextrin (I3-CD). The highest obtained concentration of CHAs in a complex with (3-CD amounted to 19 g/100 g. The formation of inclusion complexes was confirmed with the use of ESI-MS/MS and differential scanning calorimetry (DSC) techniques. The analysis of antioxidant capacity of inclusion complexes with 13-CD revealed that crude and purified extracts showed about 2-fold higher antioxidant capacity than the obtained complex. (C) 2013 Elsevier Ltd. All rights reserved.