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

文献类型： 外文期刊

第一作者： Dong, Wenjiang

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

作者机构：

关键词： Green coffee oil; Ultrasound; Physicochemical composition; Fatty acids; Chemometrics

期刊名称：ULTRASONICS SONOCHEMISTRY （ 影响因子：7.491； 五年影响因子：7.537 ）

ISSN： 1350-4177

年卷期： 2021 年 74 卷

页码：

收录情况： SCI

摘要： 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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