Methods for making botanical extract composition
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Solution Overview
Problem
Existing botanical preparations of monocaffeoylquinic acids and dicaffeoylquinic acids often contain off-tastes or undesirable properties, limiting their use in edible materials.
Innovation Solution
A method involving aqueous extraction, ion exchange chromatography, and solvent removal to isolate monocaffeoylquinic acids and dicaffeoylquinic acids from botanical sources like yerba mate, achieving high purity and specific ratios of these compounds.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If botanical preparations are used to provide beneficial properties, then health benefits are improved, but off-tastes and undesirable properties worsen
Solution Approach 1:
The patent applies extraction principles by selectively isolating monocaffeoylquinic acids and dicaffeoylquinic acids from botanical sources through a multi-step process involving aqueous extraction, ion exchange chromatography, and solvent removal. This extraction separates the beneficial compounds from the botanical matrix that contains off-tasting substances, thereby retaining health benefits while eliminating harmful sensory properties
Solution Approach 2:
The patent uses ion exchange chromatography as an intermediary mechanism to separate compounds based on their chemical properties. The ion exchange resin acts as a mediator that selectively interacts with the caffeoylquinic acids, allowing them to be isolated from other botanical components that cause off-tastes, thus resolving the contradiction between beneficial properties and undesirable sensory characteristics
2Manufacturing precision
If high purity isolation is achieved, then off-tastes are reduced, but process complexity increases
Solution Approach 1:
The patent segments the isolation process into distinct operational steps: (1) aqueous extraction to separate compounds from botanical material, (2) ion exchange chromatography to separate specific caffeoylquinic acids from other compounds, and (3) solvent removal to obtain the final pure product. This segmentation allows each step to be optimized independently, achieving high purity while maintaining manageable process complexity
Solution Approach 2:
The patent utilizes parameter changes in the ion exchange chromatography process, specifically controlling pH and ionic strength to optimize the separation. By adjusting these parameters, the process achieves high purity isolation of monocaffeoylquinic acids and dicaffeoylquinic acids while maintaining a relatively simple and controllable procedure
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The method achieves high purity (>50-99%) isolation of monocaffeoylquinic acids and dicaffeoylquinic acids, reducing off-tastes and enabling their use in edible products.
Implementation Method 1
chromatographing the adjusted second initial extract on an ion exchange chromatography stationary phase
Data Source
AI summary
A method for making a caffeoylquinic composition from a botanical source is disclosed. The method may include chromatographing an extract of biomass on an ion exchange stationary phase and obtaining an eluent comprising a caffeoylquinic composition. The biomass may be stevia or yerba mate, for example. The caffeoylquinic composition includes one or more of monocaffeoylquinic acid, dicaffeoylquinic acid, and salts of the foregoing.