抽象的

The first report on stability of green coffee extract and studies of stability pattern of chemical constituents during storage for three years

Kothathi Puttaiah, Holalu Rajanna Harshan, Mysore Shivanna Nitin, Sujay Kumar, Yedugani Lingam

The current study aims to establish the stability studies of green coffee extract during storage for three years. The stability of chemical constituents in green coffee extract like Total Chlorogenic acids and Caffeine were studied at room temperature for three years. In this study, we have also studied the loss on drying pattern (LOD) of green coffee extract for three years. Results indicated that there are no major changes in chemical constituents after three years stability studies at room temperature.