Supercritical CO2-ethanol extraction of oil from green coffee beans: optimization conditions and bioactive compound identification
Author:
Funder
CONACYT
FORDECYT
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-020-04933-1.pdf
Reference36 articles.
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2. Akay S, Alpak I, Yesil-Celiktas O (2011) Effects of process parameters on supercritical CO2 extraction of total phenols from strawberry (Arbutus unedo L.) fruits: an optimization study. J Sep Sci 34:1925–1931. https://doi.org/10.1002/jssc.201100361
3. Andrade KS, Gonalvez RT, Maraschin M et al (2012) Supercritical fluid extraction from spent coffee grounds and coffee husks: antioxidant activity and effect of operational variables on extract composition. Talanta 88:544–552. https://doi.org/10.1016/j.talanta.2011.11.031
4. Araújo MN, Azevedo AQPL, Hamerski F et al (2019) Enhanced extraction of spent coffee grounds oil using high-pressure CO2 plus ethanol solvents. Ind Crops Prod 141:111723. https://doi.org/10.1016/j.indcrop.2019.111723
5. Babova O, Occhipinti A, Maffei ME (2016) Chemical partitioning and antioxidant capacity of green coffee (Coffea arabica and Coffea canephora) of different geographical origin. Phytochemistry 123:33–39. https://doi.org/10.1016/j.phytochem.2016.01.016
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