Take advantage of the precious active ingredients in green coffee
Dr. Tran Viet Phuong, lecturer at the College of Food Industry (Ministry of Industry and Trade), said that recent studies have shown that green coffee extract powder has many effects on human health such as lowering blood pressure. pressure, inhibit fat accumulation, increase body weight and regulate blood sugar.
Green coffee extract powder contains chlorogenic acid (CGA). This is a group of polyphenol compounds, which have very valuable biological properties such as antioxidant, anti-inflammatory, anti-cancer, antihypertensive, anti-obesity and anticonvulsant properties.
CGA also works to moisturize the skin, improve skin health, and support the treatment of dry and flaky skin. Antibacterial, antiviral and anti-inflammatory effects, promote healthy bones, prevent muscle spasms, anti-skeletal muscle aging. CGA powder can promote digestion, reduce the risk of colorectal cancer and atherosclerosis.
Meanwhile, Vietnam is the second coffee producer and exporter in the world, after Brazil. This is really a potential source of raw materials for CGA extraction and application in food and pharmaceutical production. The creation of natural biologically active ingredients in general and CGA from green coffee beans in particular always begins with the extraction of active ingredients from its containing materials.
Applying new technology to the production of functional foods from green coffee beans, Dr. Nguyen Viet Phuong and his colleagues have built a technological process to extract and collect chlorogenic acid from green coffee beans.
The topic “Research on extraction and extraction of chlorogenic acid from green coffee beans for use as functional foods” belongs to the Project on Development and application of biotechnology in the food processing industry. Industry and Trade chaired, the research team of Dr. Nguyen Viet Phuong implemented.
“The goal of the project is to create a technology and a feasible device to extract chlorogenic acid from green coffee beans with the highest efficiency. The success of the project will create a great opportunity for the development of a functional food product from Vietnamese coffee”, emphasized Dr. Nguyen Viet Phuong.
Not only successfully isolated chlorogenic acid from green coffee beans, the group also mastered the technology of producing functional foods containing chlorogenic acid (CGA). This functional food has the effect of preventing cardiovascular diseases, as well as balancing blood sugar to protect the health of themselves and the community.
Dr. Phuong said, realizing such a series of benefits, the group decided to take advantage of the abundant and cheap source of green coffee beans in the country. This is a potential source of raw materials for CGA extraction and application in food and pharmaceutical production.