Determination of Caffeic Acid in Ethanolic Extract of Spent Coffee Grounds by High-Performance Liquid Chromatography with UV Detection

Abstract

We developed a method for determining the caffeic acid in spent coffee grounds. The spent coffee ground solution was prepared by blending 3 g spent coffee grounds with 60 mL ethanol/water (40/60 v/v) for 2 h on a hot plate magnetic stirrer (60 °C, 350 rpm). The mixture was filtered and the filtrate was concentrated under vacuum (60 °C) to 5 mL. The method employed a reversed-phase high-performance liquid chromatography with a UV detector. We used a Phenomenex Luna column (250 × 4.6 mm; i.d., 5 µm) under isocratic elution, and the mobile phase was acetonitrile-methanol-aqueous formic acid (10:10:80 v/v), with a flow rate of 0.9 mL/min. Analysis was performed at 324 nm. The column temperature was set at 27 °C temperature. The results showed that this method was selective for quantifying the caffeic acid in spent coffee grounds with good linearity in the range of 1.31–17.07 μg/mL. The detection and quantitation limits were 0.28 and 0.84 μg/mL, respectively. The mean intraday and interday recoveries were 83.80–95.17% and 82.16–97.40%, respectively. Intraday and interday precision expressed as the relative standard deviation (RSD) were below 7.3%. There was 0.17% ± 0.006 w/w caffeic acid in the spent coffee grounds (RSD = 3.63%, n = 3).

Molecular Dynamics Simulations of the Caffeic Acid Interactions to Dipeptidyl Peptidase Iv

“…With a molecular weight of 180 Da, caffeic acid could serve as a potent fragment to be developed further [7], as well as a lead compound to discover more natural products in the structure-based virtual screening (SBVS) campaigns targeting DPP4. On the other hand, our effort to quantify caffeic acid in spent ground coffee (SGC) identified that SCG contains 0.17%±0.006 (w/w) of caffeic acid [8]. Recycling SCG from waste to glucose-controlling products benefiting from the caffeic acid content could be part of the near-future T2DM management.…”

Caffeic Acid in Spent Coffee Grounds as a Dual Inhibitor for MMP-9 and DPP-4 Enzymes

“…Preparation of standard caffeic acid and sample were developed according to the previous study [10]. Stock solutions of caffeic acid were prepared in methanol solvent.…”

“…Caffeic acid, (E)-3-(3,4-dihydroxyphenyl)prop-2-enoic acid, is a phenolic compound that has widely been found in several agricultural products such as vegetables, fruits, carrots, tea, coffee beans, and spent coffee grounds [9,10]. Several experiments have…”

Molecular Docking Study of Caffeic Acid as Acetylcholinesterase Inhibitor

“…Caffeic acid, a natural product which belongs to the phenolic family, has a wide range of biological activities such as antidiabetic, antioxidant, anti-inflammatory, and anti-carcinogenic [6], [7]. Caffeic acid could be synthesized and extracted from plant tissues such as fruits, potatoes, coffee beans, and even spent coffee grounds [8]- [10]. Previous research found that caffeic acid could potentially be an inhibitor of dipeptidyl peptidase IV (DPP4), a well-known target in drug discovery for treating type-2 diabetes mellitus [11].…”