Green Coffee Bean P.E. 45% Robusta Chlorogenic Acid

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Green Coffee Bean P.E. 45% Robusta Chlorogenic Acid

Brand

Shri Ahimsa Naturals

Product  Name

Green Coffee Bean P.E. 45% Robusta Chlorogenic Acid

CAS 

68916-18-7

Country of Origin

India

Quantity

5 kg to 1 ton

Aroma Profile

Crisp, fruity, and earthy aroma

Batch Information

Extraction Method

Solvent Extraction

Botanical Name

Coffee Robusta

Chemical Constituents

Phytosterols, antioxidants, vitamin E, Chlorogenic Acid , and essential fatty acids

Color and Appearance

Yellowish color powder

Plant Part Used

Green Coffee Bean

Specification 

COA 

Available as per request

MSDS 

Available as per request

GC-MS Analysis

Available as per request

Container type

Sealed Container

Storage Recommendations

Store in a cool and dry place

Manufacturing

Premium Robusta coffee beans are carefully ground to enable effective extraction, having been selected for their inherent high content of chlorogenic acid. Chlorogenic acid in particular is extracted along with other desired compounds using a regulated solvent or water extraction process. After the extract is concentrated to get rid of extra solvent or water, it is dried to create a powdered green coffee bean extract. Lastly, before being packaged and distributed, the extract may undergo additional processing to guarantee a constant chlorogenic acid content of 45%.

Applications

It is believed to possess anti-inflammatory and antioxidant qualities. It is frequently included in formulas for weight control. It is believed that chlorogenic acids inhibit the formation of fat and may also have an appetite-suppressant effect. Green Coffee Bean P.E. 45% Robusta Chlorogenic Acid  also finds application in cosmetics as a potent antioxidant, aiding in the protection of skin cells from damage caused by free radicals. 

Geographical Specifications

For coffee plants, loose, deep soil that is permeable and well-ventilated is ideal. It's also crucial that the pH level be neutral or slightly acidic. High humus content in the upper soil layer is not as important as potassium, phosphoric acid, and nitrogen. The coffee plant requires five hours of sunlight per day at most. If not, even with the perfect quantity of precipitation, the evaporation rate may become excessively high. The location is clearly advantageous due to its favorable slopes, even though the weather is still unpredictable.

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