DEVELOPMENT OF FUNCTIONAL INGREDIENTS THROUGH THE EXPLORATION OF NOVEL SOLVENTS FOR THE EXTRACTION OF CHLOROGENIC ACID FROM PLANT SOURCES

• Grant number: 25/05714-9
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Start date: August 01, 2025
• End date: May 31, 2026
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Engineering
• Principal Investigator: Monique Martins Strieder
• Grantee: Giovanna Oliveira do Carmo
• Host Institution: Faculdade de Ciências Aplicadas (FCA). Universidade Estadual de Campinas (UNICAMP). Limeira , SP, Brazil

Abstract

Chlorogenic acid has been widely associated with human health benefits, including reducing the risk of neurodegenerative diseases and regulating glucose and lipid metabolism. Thus, its application as a food additive can provide significant advantages to consumers. Furthermore, developing selective extraction processes using solvents formulated with food-grade components is a promising and sustainable approach to obtaining new ingredients for the food industry. Thus, this project aims to develop new natural solvents for extracting 5-CQA that can be applied directly to food products without separating. The solvent preparation will involve the selection of natural compounds capable of interacting by hydrogen bonds to form liquid mixtures at room temperature. COSMO-RS software will define mixtures of components with higher solubility for 5-CQA. The solvents will be experimentally prepared in different molar ratios and water additions. The mixtures that remain liquid at room temperature will be used to extract 5-CQA from green coffee beans and yerba mate through ultrasound-assisted extraction. Thus, alternative solvents to conventional ones with efficiency for extracting 5-CQA will be proposed, aiming at direct applications in food products.