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-Reference-Cited by-同舟云学术

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

Published:2021-06 Issue: Volume:74 Page:105578
ISSN:1350-4177
Container-title:Ultrasonics Sonochemistry
language:en
Short-container-title:Ultrasonics Sonochemistry

Author:

Dong Wenjiang,Chen Qiyu,Wei Changqing,Hu Rongsuo,Long Yuzhou,Zong Ying,Chu Zhong

Funder

Central Public-interest Scientific Institution Basal Research Fund, Chinese Academy of Fishery Sciences

National Natural Science Foundation of China

Natural Science Foundation of Hainan Province

Publisher

Elsevier BV

Subject

Acoustics and Ultrasonics,Radiology Nuclear Medicine and imaging,Chemical Engineering (miscellaneous),Inorganic Chemistry,Organic Chemistry,Environmental Chemistry

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3. Effect of extraction method and specie on the content of bioactive compounds and antioxidant activity of pumpkin oil from Yucatan, Mexico;Can-Cauich;Food Chem.,2019

4. Alternative oil extraction methods from Echium plantagineum L. seeds using advanced techniques and green solvents;Castejón;Food Chem.,2018

5. Combing integrated ultrasonic-microwave technique with ethanol to maximize extraction of green coffee oil from Arabica coffee beans;Chen;Ind. Crops Prod.,2020

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