Comparison of the effect of extraction methods on the quality of green coffee oil from Arabica coffee beans: Lipid yield, fatty acid composition, bioactive components, and antioxidant activity.
Comparison of the effect of extraction methods on the quality of green coffee oil from Arabica coffee beans: Lipid yield, fatty acid composition, bioactive components, and antioxidant activity.
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提取方法对阿拉比卡咖啡豆绿咖啡油品质的影响比较：脂质产量、脂肪酸组成、生物活性成分和抗氧化活性
DOI：
10.1016/j.ultsonch.2021.105578
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发表时间：
2021-06
影响因子：
8.4
通讯作者：
Chu Z
中科院分区：
文献类型：
--
作者：
Dong W;Chen Q;Wei C;Hu R;Long Y;Zong Y;Chu Z
Ultrasonic/microwave-extracted green coffee oil showed the highest cafestol, kahweol and α-tocopherol contents. The oil extracted from green coffee beans with the microwave technique presented a higher content of polyunsaturated fatty acids. The highest content of γ-tocopherol and β-sitosterol was reported for green coffee oil derived by pressurized liquid extraction. Data fusion combined with chemometrics was effective in evaluating green coffee oil obtained by different extraction techniques. In this study, ultrasonic/microwave-assisted extraction (UMAE), microwave-assisted extraction (UAE), ultrasound-assisted extraction (UAE), and pressurized liquid extraction (PLE) were applied to extract green coffee oil (GCO), and the physicochemical indexes, fatty acids, tocopherols, diterpenes, and total phenols as well as antioxidant activity of GCO were investigated and compared. The results indicated that the extraction yield of UMAE was the highest (10.58 ± 0.32%), while that of PLE was the lowest (6.34 ± 0.65%), and linoleic acid and palmitic acid were the major fatty acids in the GCO, ranging from 40.67% to 43.77% and 36.57% to 38.71%, respectively. A large proportion of fatty acids and phytosterols were not significantly influenced by the four extraction techniques. However, tocopherols, diterpenes, total phenols, and the free radical scavenging activity were significantly different among these four GCOs. Moreover, structural changes in the coffee residues were explored by scanning electron microscopy and Fourier transform infrared spectroscopy. Overall, the high antioxidant activity of GCO demonstrated that it can be used as a highly economical natural product in the food and agricultural industries.
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影响因子：
4.1
作者：
Hu, Bin;Wang, Haoyuan;Luo, Qingying
通讯作者：
Luo, Qingying
将集成超声波微波技术与乙醇相结合，最大限度地从阿拉比卡咖啡豆中提取绿咖啡油
影响因子：
5.9
作者：
Chen, Qiyu;Dong, Wenjiang;Long, Yuzhou
通讯作者：
Long, Yuzhou
影响因子：
5.5
作者：
de Oliveira, Naila Albertina;Cornelio-Santiago, Heber P.;de Oliveira, Alessandra Lopes
通讯作者：
de Oliveira, Alessandra Lopes
影响因子：
10.7
作者：
Liu, Xue-Xia;Liu, Hua-Min;Qin, Guang-Yong
通讯作者：
Qin, Guang-Yong
影响因子：
8.1
作者：
Lopes, Guido R.;Passos, Claudia P.;Coimbra, Manuel A.
通讯作者：
Coimbra, Manuel A.