Optimization of betaine-sorbitol natural deep eutectic solvent-based ultrasound-assisted extraction and pancreatic lipase inhibitory activity of chlorogenic acid and caffeine content from robusta green coffee beans

What if the key to blocking fat absorption was hiding in your morning coffee? Scientists have now used a green, eco-friendly solvent to unlock that potential from unroasted Robusta beans.

Coffee is more than a wake-up call. Inside green Robusta beans lurk two powerful compounds: chlorogenic acid and caffeine. Both are known for health benefits, but getting them out efficiently—and sustainably—has been a challenge. Enter NADES, a new class of solvents that are low in toxicity and biodegradable, making them a greener alternative for natural product extraction.

In this study, researchers optimized an ultrasound-assisted extraction method using a betaine–sorbitol NADES. They varied the betaine-to-sorbitol ratio, extraction time, and solid-to-liquid ratio, using a Box-Behnken design to map the response surface. The goal? Maximize the yield of chlorogenic acid and caffeine, measured by HPLC.

The sweet spot emerged at a betaine-sorbitol ratio of 1.25:1.2 mol, a solid-liquid ratio of 1:30 g/mL, and 60 minutes of extraction. But they didn't stop there. The optimized extract was then tested for its ability to inhibit pancreatic lipase—the enzyme that breaks down dietary fat—using both in vitro assays and molecular docking simulations (PDB ID: 1LPB).

The results suggest that this green extraction method not only pulls out the good stuff but also yields an extract that could help manage fat absorption. It's a promising step toward functional foods and supplements from coffee beans, made with a solvent that's kind to the planet.

Key Points

• Optimized betaine-sorbitol NADES-UAE for chlorogenic acid and caffeine extraction.
• Optimum conditions: 1.25:1.2 mol ratio, 1:30 g/mL, 60 min.
• Extract inhibits pancreatic lipase in vitro and in silico.