Coffee Oil Extraction Methods: A Review-Reference-Cited by-同舟云学术

Coffee Oil Extraction Methods: A Review

Published:2024-08-20 Issue:16 Volume:13 Page:2601
ISSN:2304-8158
Container-title:Foods
language:en
Short-container-title:Foods

Author:

Ribeiro Raquel C.¹²^ORCID,Mota Maria Fernanda S.³^ORCID,Silva Rodrigo M. V.¹^ORCID,Silva Diana C.⁴,Novaes Fabio J. M.⁴^ORCID,da Veiga Valdir F.⁵^ORCID,Bizzo Humberto R.⁶^ORCID,Teixeira Ricardo S. S.²^ORCID,Rezende Claudia M.¹^ORCID

Affiliation:

1. Aroma Analysis Laboratory, Institute of Chemistry, Federal University of Rio de Janeiro, Rio de Janeiro 21941-909, Brazil

2. Bioethanol Laboratory, Department of Biochemistry, Chemistry Institute, Federal University of Rio de Janeiro, Rio de Janeiro 21941-909, Brazil

3. Department of Biochemistry, Institute of Chemistry, Federal University of Rio de Janeiro, Rio de Janeiro 21949-909, Brazil

4. Chemistry Department, Federal University of Viçosa, Viçosa 36570-900, Brazil

5. Chemistry Section, Military Institute of Engineering, Rio de Janeiro 22290-270, Brazil

6. Embrapa Agroindústria de Alimentos, Rio de Janeiro 23020-470, Brazil

Abstract

Green and roasted coffee oils are products rich in bioactive compounds, such as linoleic acid and the diterpenes cafestol and kahweol, being a potential ingredient for food and cosmetic industries. An overview of oil extraction techniques most applied for coffee beans and their influence on the oil composition is presented. Both green and roasted coffee oil extractions are highlighted. Pressing, Soxhlet, microwave, and supercritical fluid extraction were the most used techniques used for coffee oil extraction. Conventional Soxhlet is most used on a lab scale, while pressing is most used in industry. Supercritical fluid extraction has also been evaluated mainly due to the environmental approach. One of the highlighted activities in Brazilian agribusiness is the industrialization of oils due to their increasing use in the formulation of cosmetics, pharmaceuticals, and foods. Green coffee oil (raw bean) has desirable bioactive compounds, increasing the interest of private companies and research institutions in its extraction process to preserve the properties contained in the oils.

Funder

CAPES

FAPERJ

Publisher

MDPI AG

Link

https://www.mdpi.com/2304-8158/13/16/2601/pdf

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