The potency of chlorogenic acid extract from green coffee beans on inhibition pancreatic lipase activity

Abstract

Nowadays, green coffee beans are widely used as one of the products for anti-obesity. Green coffee bean contains bioactive compounds such as chlorogenic acid, caffeine, and trigonelline. Among these compounds, chlorogenic acid is known to have anti-obesity properties through the mechanism of pancreatic lipase inhibition. The aim of this study was to isolation and examine the inhibitory effect of chlorogenic acid extracts in green coffee beans from Temanggung against pancreatic lipase enzymes in vitro. The method used in this study are the extraction and purification of chlorogenic acid in green coffee beans. The parameters observed were the content of chlorogenic acid (%) and the inhibitory effect toward pancreatic lipase (IC50). Isolation has been carried out through several step of separation. First, maceration with 70% methanol, produced crude extracts CE, then liquid-liquid partition produced aqueous fraction extracts AF, and finally purification through gel filtration column chromatography using resin sephadex LH-20 produced isolates IS1, IS2, and IS3. Qualitative and quantitative analysis of each extract was carried out using TLC and HPLC. The inhibitory effect of each extract against pancreatic lipase was measured and given IC50 value of 5.82 μg / ml; 10.49 μg / ml; 38.03 μg/ ml; 54.15 μg/ml; 209.77 μg/ml, of CE, AF, IS1, IS2, IS3 extracts, respectively. Results showed that the highest inhibitory effect was found in the CE extract while the highest content of chlorogenic acid was in the AF extract. It is suspected that inhibition activity of lipase is influenced by the synergistic effect between the isomers of chlorogenic acid.