Extraction of coffee diterpenes and coffee oil using supercritical carbon dioxide

Araújo, Júlio M.A.; Sandi, Delcio

doi:10.1016/j.foodchem.2006.03.008

Cited by 89 publications

(49 citation statements)

References 21 publications

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“…Regarding the coffee oil, our findings were in the range of 14.76±0.13 (wet basis) to 15.12±0.13 g/100 g of R&G coffee (dry weight). The oil content observed in the present study was consistent with previous data reported for Arabica coffee [11] while diterpenes content were higher than those reported previously [11]. According to Kitzberger et al [8], cafestol content of Arabica coffee from different cultivars (Catuaí, IPR100, IPR102, IPR106) varied from 221 to 604 mg/100 g and the kahweol content ranged from 371 to 980 mg/100 g of roasted beans [8].…”

Section: Optimization Of Diterpenes Extraction From Randg Coffeesupporting

confidence: 91%

“…These compounds may exist in free or esterified forms [9,10]. Total diterpene contents present in coffee range from 1.3-1.9% and 0.2-1.5% (w/w) in green Arabica and Robusta coffee beans, respectively [11]. Coffee diterpenes are known for their effects on human health, as cafestol and, to a lesser extent, kahweol, have been related with the increase of serum cholesterol [12].…”

Section: ] Originally Ec Was An Italian Beverage But Nowadays It mentioning

confidence: 99%

“…Coffee oil was Soxhlet extracted according to Araújo and Sandi [11]. For this purpose, 20 g of ground coffee (particle size ≤ 500 µm) were extracted using n-hexane (250 mL) for 16 h. Successively, solvent was removed by rotary evaporation (BUCHI, R-210, Switzerland) at 30 °C followed by residual solvent evaporation in an oven (103-105 °C).…”

Section: Total Lipid Content Of Randg Coffeementioning

confidence: 99%

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Diterpenes in espresso coffee: impact of preparation parameters

Moeenfard

Silva

Borges

et al. 2014

Eur Food Res Technol

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The aim of the present study was to evaluate the effect of preparation conditions of espresso coffee (EC) on the diterpenes profile. ECs were prepared from roasted and ground (R&G) Arabica coffee and analyzed for the content of cafestol and kahweol by liquid-liquid extraction followed by HPLC-DAD, as well as their lipid content. The main variables in the present study were: the water quantity, the amount of coffee, the particle size, the percolation time, the water temperature and pressure.Average cafestol, kahweol and lipid content of R&G Arabica coffee were 467 ± 20 mg/100 g, 638 ± 33 mg/100 g, and 15.1 ± 0.1 g/100 g, respectively. Although all parameters influenced the diterpenes content of ECs (21 samples), the particle size and water quantity were the most significant ones. It was possible to reduce the total diterpenes from 58.8 ± 0.7 mg/L (2.3 mg/40 mL) to 30.7 ± 0.8 mg/L (1.2 mg/40 mL) by varying the brewing conditions. The extraction yield of diterpenes and lipids were in the range of 1.5-2.5% and 7.0-9.0%, respectively. Regarding total cafestol and kahweol, very fine particles seem to be more desirable for the production of highly concentrated brew (2.3 mg/40 mL) with cafestol and kahweol extraction yields of 2.8 and 2.9%, respectively, than other studied ECs. On the other hand, samples brewed at 70 ºC exhibited lower diterpenes content (1.2 mg/40 mL) and diterpenes extraction efficiency (1.4%) with respect to all other considered parameters. This study clearly shows that parameters for coffee brew preparation may be changed to modify the diterpenes content of ECs according to the desired purpose.Keywords Espresso coffee, Brewing, Diterpenes, Roasted coffee beans IntroductionCoffee is a globally consumed beverage and can be prepared in different ways. One of the common coffee brewing techniques is the Italian "Espresso" which are consumed over than 50 million cups per days [1]. Espresso coffee (EC) is an intense beverage with special aroma made for immediate consumption [2]. For the preparation of espresso coffee, a limited amount of hot water (90±5 °C), under pressure (9±2 bar), passes through a compressed finely roasted and ground coffee (R&G, 6.5±1.5 g) in a short period of time (30±5 s) and produces a brew (15-50 mL) with strong taste and flavor topped with crema (dense foam layer) [1,

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Section: Optimization Of Diterpenes Extraction From Randg Coffeesupporting

confidence: 91%

Section: ] Originally Ec Was An Italian Beverage But Nowadays It mentioning

confidence: 99%

Section: Total Lipid Content Of Randg Coffeementioning

confidence: 99%

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Diterpenes in espresso coffee: impact of preparation parameters

Moeenfard

Silva

Borges

et al. 2014

Eur Food Res Technol

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“…However, many other techniques are also used including drop-to-drop microextraction [9] or extraction using supercritical carbon dioxide [10]. The processed samples are then analyzed with the use of the advanced separation techniques, such as capillary electrophoresis (CE), high-performance liquid chromatography (HPLC) and ultra-high-pressure liquid chromatography (UHPLC) gas chromatography (GC) as well as with hyphenated techniques using mass spectrometry detection.…”

Section: Introductionmentioning

confidence: 99%

Analytical methods applied for the characterization and the determination of bioactive compounds in coffee

Jeszka-Skowron

Zgoła‐Grześkowiak

Grześkowiak

2014

Eur Food Res Technol

119

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“…Por esta razão, vários trabalhos relatam métodos para discriminar as duas espécies. [4][5][6][7][8][9] Embora existam milhares de artigos na literatura sobre cafés defeituosos e não-defeituosos, 10,11 propriedades antioxidantes dos metabólitos, 12 os efeitos do café na saúde, [13][14][15] os efeitos da torrefação dos grãos de café, 12 a qualidade da bebida, [16][17][18][19][20] entre outros, poucos são os relatos na literatura sobre o efeito do solvente na extração de ácidos clorogênicos, cafeína e trigonelina, principalmente na variedade Coffea arabica.…”

Section: Introductionunclassified

Efeito do solvente na extração de ácidos clorogênicos, cafeína e trigonelina em Coffea arabica

Moreira¹,

Scheel²,

Hatumura³

et al. 2014

Quím. Nova

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SOLVENT EFFECTS ON EXTRACTION OF CHLOROGENIC ACIDS, CAFFEINE AND TRIGONELLINE IN Coffea arabica.In this research work the effects of four solvents and their mixtures on the extraction of chlorogenic acids, caffeine and trigonelline in crude extracts of four coffee cultivars, traditional red bourbon, IAPAR59, IPR101 and IPR108 cultivars, were investigated by UV spectrophotometry and UV spectra obtained from RP-HPLC-DAD. The experimental results and the principal component analysis of UV spectra showed that the effect of solvent extraction of the metabolites does not depend on cultivars, because the spectral characteristics are similar, but the concentrations are different. The UV and UV-DAD spectra for four simplex centroid design mixtures were also similar but the concentrations of caffeine, trigonelline and the chlorogenic acids are different and depend on the solvent used in the extraction.Keywords: fingerprint; mixture design; Coffea arabica. INTRODUÇÃOOs grãos do café contêm proteinas, lipidios, ácidos nucleicos, carboidratos, clorofila, carotenóides, enzimas e hormônios. Quando torrados, estes constituintes são destruidos ou podem ser transformados em uma grande variedade de novos compostos. 1 Os grãos do café verde também contém compostos biologicamente ativos como a cafeína, ácidos clorogenicos (ACG), trigonelina, entre outros. Estes metabólitos são alguns dos precursores do aroma do café. 2 A trigonelina é rapidamente decomposta na torra do café em muitos componentes voláteis, mas mesmo assim é encontrada no café torrado em concentrações mais baixas. 1 Os ACG são os principais compostos fenólicos encontrados no café, sendo ésteres de ácidos trans-cinâmico tais como, ácidos cafeico, ferúlico e p-cumárico com ácido quínico. 3 São metabólitos secundários de grande interesse econômico porque também contribuem na formação de pigmentos e sabor dos grãos do café, determinando assim a qualidade e aceitação da bebida. A cafeína, por ser o principal metabólito fisiologicamente ativo e o alcalóide quantitativamente mais importante do café, foi e ainda é o mais estudado desde a sua descoberta e identificação. 1 As duas variedades comerciais mais importantes de café são a Coffea arabica e a Coffea canephora syn. Coffea robusta, sendo C. arabica de qualidade superior. Por esta razão, vários trabalhos relatam métodos para discriminar as duas espécies. 4-9 Embora existam milhares de artigos na literatura sobre cafés defeituosos e não-defeituosos, 10,11 propriedades antioxidantes dos metabólitos, 12 os efeitos do café na saúde, 13-15 os efeitos da torrefação dos grãos de café, 12 a qualidade da bebida, 16-20 entre outros, poucos são os relatos na literatura sobre o efeito do solvente na extração de ácidos clorogênicos, cafeína e trigonelina, principalmente na variedade Coffea arabica.Nos programas de melhoramento genético do café o objetivo é desenvolver diferentes cultivares para promover ganhos na produtividade e também agregar características agronômicas de resistência às pragas e doenças. Por outro lado, a composição...

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Extraction of coffee diterpenes and coffee oil using supercritical carbon dioxide

Cited by 89 publications

References 21 publications

Diterpenes in espresso coffee: impact of preparation parameters

Diterpenes in espresso coffee: impact of preparation parameters

Analytical methods applied for the characterization and the determination of bioactive compounds in coffee

Efeito do solvente na extração de ácidos clorogênicos, cafeína e trigonelina em Coffea arabica

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