Microwave-assisted extraction of chlorogenic acids from green coffee beans

► MAE, for isolation of chlorogenic acids uses less solvent and minimum time. ► It provides higher % of extracts as well as higher % of chlorogenic acids in it. ► MAE extracts showed radical scavenging activity of 75% at 25-ppm concentrations. ► MAE used selectively to prepare chlorogenic acid rich conserves from coffee beans.