Extraction & Enrichment of Trigonelline from Green Coffee Beans By Solvent Extraction

Diabetes mellitus (DM) is most chronic metabolic disorder due the elevated blood glucose level in recent years, Trigonelline is an alkaloid found in green coffee extract has potential antidiabetic property and neuroprotective. This study mainly focuses on a solvent-based method for extracting and enriching trigonelline from green coffee beans (Coffea canephore robusta). The Pulverized coffee beans of Five trials were conducted using different ethanol concentrations (0% (water), 30%, 50%, 70%, and 90%). Each extraction involved three sequential steps using decreasing volumes of solvent (8, 7, and 6 volumes respectively). performed at 55–60°C for 2 hours per cycle using a mechanical stirrer and heating mantle. The enrichment was done by washing concentrated extracts with ethyl acetate in a 1:1 ratio and followed by two stage filtrations with muslin cloth and vacuum through Hyflo celite. It is concentrated to TSS 10–15% using a rotary evaporator before enrichment, followed by trigonelline enrichment through ethyl acetate washing The Enriched extracts were analyzed via High-Performance Liquid Chromatography (HPLC) was employed to quantify trigonelline content. Thin Layer Chromatography (TLC) confirmed compound presence. Physical parameters such as moisture content, bulk density, and solubility were evaluated. Microbial assays ensured hygienic quality of the final product. Residual solvents were analyzed using Headspace Gas Chromatography (HS-GC). The study concludes that 90% ethanol followed by enrichment with ethyl acetate is the most effective method to extract and enhance trigonelline content in green coffee beans, achieving a yield increase from 2.34% to 6.67%.