DEFINITION

Coffee Fruit Dry Extract is prepared from the dried semi-ripened light red entire fruit of Coffea arabica L. (Fam. Rubiaceae) by extraction with hydroalcoholic mixtures. It contains NLT 40% of caffeoylquinic acids, calculated as the sum of neochlorogenic acid, chlorogenic acid, cryptochlorogenic acid, isochlorogenic acid B, isochlorogenic acid A, and isochlorogenic acid C on the dried basis; and NLT 15% of chlorogenic acid on the dried basis.