Extraction and Characterization of Chlorogenic Acid from Coffee Husk and its investigation of Applicability as Preservative in Leather Processing
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Date
2018-06
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Addis Ababa University
Abstract
Leather is a perishable material so it has to be preserved from attack of microorganisms. In
leather processing steps, skins can be stored at pickle, wet blue, crust and finished stages.
Wet blue preservation is prevents the leather from fungal attack and its commercial carried
out using TCMTB based chemicals. This TCMTB based commercial chemicals has adverse
effect on human health as well as on aquatic lives. Chlorogenic acid, the major active
component of coffee husk, extracted by varying solvent, extraction time and solvent to
sample ratio using Soxhlet extractor. Twenty Four extractions were randomly done and
results were analysed using Design Expert software version 6.0.8. The extraction procedure
using Methanol as solvent, extraction time of 4 hours and 10:1 ratio of sample to solvent
resulted as the highest value, which is 681 ppm. The minimum yield (468ppm) was obtained
at Ethanol solvent, extraction time of 6 hours and 5:1 ratio of sample to solvent.
Staphylococcus aureus, Pseudomonas aeruginosa, Bacillus cereus, Escherichia coli and
Aspergillus niger were obtained and tested for the susceptibility and it was found to be
Aspergillus niger, a fungi, is more susceptible or sensitive than both gram positive and gram
negative bacteria to Chlorogenic acid extracted from coffee husk. The Minimum Inhibitory
Concentration (MIC) for Aspergillus niger was found to be 62.5µg/mL.
The wet blue preserved using the extracted Chlorogenic acid was tested for its resistance to
fungal attack and resist any attack till 15 days. The wet blues were processed to crusting and
tested for its strength properties and found to have no change of those properties upon the use
of Chlorogenic acid for preservative. The waste water from the process were tested and
showed significant minimization of COD and TSS.
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Keywords
Coffee Husk, Chlorogenic acid, susceptibility, Wet blue, Microorganism, waste water, Minimum Inhibitory Concentration