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

Abstract

Highlights Ultrasonic/microwave-extracted green coffee oil showed the highest cafestol, kahweol and α-tocopherol contents. The oil extracted from green coffee beans with the microwave technique presented a higher content of polyunsaturated fatty acids. The highest content of γ-tocopherol and β-sitosterol was reported for green coffee oil derived by pressurized liquid extraction. Data fusion combined with chemometrics was effective in evaluating green coffee oil obtained by different extraction techniques.

Evaluation of Techniques for Intensifying the Process of the Alcoholic Extraction of Coffee Ground Oil Using Ultrasound and a Pressurized Solvent

“…The use of PLE and ultrasound (U4 600 W) for ET0 resulted in soluble solid contents in the extract statistically equal to and higher than those provided by conventional extraction ( p ≤ 0.05), demonstrating improvement in extraction with the application of these technologies. Unlike the results of this study, Dong et al [ 38 ] obtained a higher extraction yield of green coffee oil with the application of ultrasound than with pressurized liquid.…”

“…In the case of PLE, it is possible to visualize openings in the solid surface, which may be due to the path of the pressurized solvent in the SCG. Cellular damage was also observed with the high pressure and temperature of the PLE for oil extraction from ground green coffee beans [ 38 ], with micrographs similar to those shown in Figure 5 . For the raffinates obtained with solid:solvent ratios of 1:15, no striking differences were observed in the structures of the materials in relation to the SCG, reinforcing that the higher extraction yields were due to the greater amount of solvent in relation to the SCG.…”

The Effect of Different Extraction Methods on Extraction Yield, Physicochemical Properties, and Volatile Compounds from Field Muskmelon Seed Oil

“…There were relatively large differences in the oil quality indexes of the field muskmelon seed oil extracted by different methods ( Table 1 ). When the acid value is high, the oil will have some adverse effects, such as lowering the oil’s smoke point, lowering the oxidation stability, and being prone to rancidity during storage, which will bring abnormal taste stimulation [ 20 ]. In addition, peroxide value can reflect the degree of oxidation of fats and fat-containing substances, fatty acids, etc.…”

“…The order of the content of α- and β-tocopherol obtained by the four extraction methods was SE > AE > OSE > PE, indicating that the extraction method was an important factor affecting the composition of tocopherols. The effects of different extraction methods on the content of tocopherols were also found in grape seeds and green coffee oil [ 4 , 20 ].…”

Optimized ultrasound-assisted extraction of phenolic compounds from Thymus comosus Heuff. ex Griseb. et Schenk (wild thyme) and their bioactive potential

“…This goal was mainly achieved using advanced extractive technologies, applied both to improve extraction yields of classical methods or, sometimes, to completely replace them (bringing into account their weak points as long extraction times, big solvents volumes and their toxicity, degradation, and loss of physicochemical/biochemical properties of extracted compounds) [11] , [12] . One of the most exploited modern extraction techniques is ultrasound-assisted extraction (UAE), intensively used and studied in last years for its many advantages; it allows to obtain high extraction yields with minimum damage of structural and molecular properties of interest compounds, reduces solvents use, and assures a better penetration of the extracted matrices through specific processes [12] , [13] , [14] . Acoustic cavitation is the main process involved in ultrasound-assisted extraction, inducing secondary modifications in plant material through fragmentation, localised erosion, pore formation or shear forces.…”