Green Coffee Bean Extract
- Raw Material Sourcing: Grape seeds are collected as a by-product from wineries or grape juice production units. The seeds are selected from high-quality, pesticide-free grapes, typically Vitis vinifera.
- Cleaning & Preparation: Green coffee beans are unroasted seeds of Coffea arabica or Coffea canephora (Robusta). High-quality, pesticide-free beans are selected to ensure maximum retention of chlorogenic acids (CGA), the key active compound.
- Cleaning and Sorting: Collected beans are cleaned to remove dust, debris, and any foreign matter. Sorting is done to ensure uniformity in size and quality.
- Drying (if needed): If the beans are moist, they are sun-dried or passed through low-temperature dryers to reduce moisture to optimal levels for processing.
- Grinding: The dried beans are ground into a medium or coarse powder to increase surface area, which enhances solvent penetration and extraction efficiency.
- Extraction Process: The powdered beans are loaded into the extractor and treated with a hydro-alcoholic solvent (typically ethanol-water blend). The mixture is agitated under controlled temperature and pressure to extract chlorogenic acids and polyphenols.
- Filtration: The extract solution is filtered to remove plant residues and coarse particles. This ensures a clean liquid extract containing the desired phytoconstituents.
- Concentration: The filtered extract undergoes vacuum evaporation to remove excess solvent and concentrate the active ingredients, mainly chlorogenic acid (standardized to 45–50%).
- Drying (if required): Spray drying or vacuum tray drying is used to convert the concentrated extract into a free-flowing powder form while preserving heat-sensitive compounds.
- Standardization: The final powdered extract is standardized to contain a specific percentage of chlorogenic acid using HPLC, ensuring consistent potency batch-to-batch.
- Packaging & Storage: The extract is stored in airtight containers in a cool, dry environment away from direct sunlight and moisture. It is then packaged for retail or bulk supply.
- By-Product Utilization: Spent coffee residue can be used for composting or as biomass fuel, promoting zero-waste operations.
- Quality Control: Each production batch undergoes QC checks for chlorogenic acid content, moisture level, microbial contamination, and heavy metals.
- Regulatory Compliance: The entire operation complies with GMP, ISO, FSSAI, and international standards for botanical extracts used in nutraceuticals or supplements.
