Combining integrated ultrasonic-microwave technique with ethanol to maximise extraction of green coffee oil from Arabica coffee beans
文献类型： 外文期刊
作者： Chen, Qiyu 1 ; Dong, Wenjiang 2 ; Wei, Changqing 1 ; Hu, Rongsuo 2 ; Long, Yuzhou 2 ;
作者机构： 1.Shihezi Univ, Food Coll, Shihezi 832203, Xinjiang, Peoples R China
2.Chinese Acad Trop Agr Sci, Spice & Beverage Res Inst, Wanning 571533, Hainan, Peoples R China
3.Natl Ctr Important Trop Crops Engn & Technol Res, Wanning 571533, Hainan, Peoples R China
关键词： Green coffee beans ultrasonic-microwave extraction; green coffee oil; extraction kinetics
期刊名称：INDUSTRIAL CROPS AND PRODUCTS （ 影响因子：5.645； 五年影响因子：5.749 ）
ISSN： 0926-6690
年卷期： 2020 年 151 卷
页码：
收录情况： SCI
摘要： This study was designed to integrate ultrasonic-microwave assisted extraction (UMAE) with ethanol, a green solvent, to extract green coffee oil (GCO) from green coffee beans. Response surface methodology was utilised to maximise the efficiency of GCO extraction. Structural changes occurring in the coffee residue were explored using scanning electron microscopy, and extraction kinetics was established. Results indicated that the yield of GCO obtained by UMAE under optimum conditions (microwave power 350 W; extraction time 10 min; and liquid-solid ratio 28:1 mL/g) was 10.58 +/- 0.34%. Extraction kinetics revealed that UMAE exhibited higher efficiency and took less time (10 min vs 5 h with solvent extraction) compared with conventional process. The highest contents of kahweol and cafestol found in the UMAE extract were 12.00 and 22.28 mg/g oil, respectively. This study demonstrated that UMAE with ethanol is a rapid, efficient, and environmentally friendly green technique for the extraction of green coffee oil.
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