Quality attributes of roasted Arabica coffee oil extracted by pressing: composition, antioxidant activity, sun protection factor and other physical and chemical parameters

Abstract

This research reports a comprehensive characterization of the composition profile and physical and chemical characteristics of roasted Arabica coffee oil obtained by mechanical pressing. The oil presented a peroxide value of 3.21 meq·kg-1 and an acid value of 7.3 mg KOH·g-1. A higher proportion of unsaturated fatty acids (58%), predominantly linoleic (L) and palmitic (P) acids, was observed; PLL and PLP were estimated as the main triacylglycerols. The oil was characterized by high contents in diterpenes and tocopherols (3720 and 913 mg·100g-1, respectively), the presence of caffeine and chlorogenic acids, as well as a high sun protection factor (9.7) and ABTS free radical-scavenging capacity (12.5 mg Trolox·mL-1). Among the 35 volatile compounds studied, furfurythiol and pyrazines were the main components of the oil. These properties showed that roasted coffee oil has good potential for use in food and cosmetics.

Eye Cosmeceutical Formulations with Roasted Coffee Oil in Free and Microencapsulated Forms: Development and Preliminary Stability Study

“…As a reference, contents up to 15 mEq kg −1 are allowed for cold‐pressed oils, [ 54 ] and a PV of 3.21 mEq kg −1 was reported for roasted coffee oil. [ 28 ]…”

“…Roasted coffee oil has a recognized AA (12.5 mg Trolox mL −1 ) related to the presence of bioactive compounds (such as diterpenes, tocopherols, and chlorogenic acids). [ 28 ] It is interesting to note that the OF, which had a low PV and showed higher AA (0.267 mg of Trolox g −1 ) (p< 0.05) than the MOF (0.180 mg Trolox g −1 ). Most likely, the bioactive agents were more protected in the microcapsule (which remained intact) and, therefore, less available to act in the formulation.…”

“…(2021). [ 28 ] The microcapsules of roasted coffee oil were produced by complex coacervation using gelatin type A (Gelita, Maringá, Brazil) and gum Arabic Instantgum (Nexira, São Paulo, Brazil) as wall materials (details on production in 2.3). The microcapsules had 42.8% oil content, light yellow/orange color (lightness of 72.5 and hue of 79.4), 125 µm particle size, good solubility (58%), and wettability (1100 s); the morphology can be observed in Figure S1, Supporting Information.…”

“…[ 26 ] Roasted coffee oil is an industrial coproduct; in Brazil, this oil is usually extracted by mechanically pressing roasted coffee beans before extracting soluble coffee. [ 27,28 ] Böger et al. (2021) [ 29 ] reported a comprehensive characterization of cold pressing roasted coffee oil and highlighted the profile of bioactive compounds: high content of diterpenes and tocopherols, presence of caffeine and chlorogenic acids, and a high proportion of unsaturated fatty acids.…”

Microencapsulation of roasted coffee oil Pickering emulsions using spray‐ and freeze‐drying: physical, structural and in vitro bioaccessibility studies

“…RCO is a coproduct of the coffee processing industry and presents high contents of unsaturated fatty acids and volatile compounds (Oliveira et al ., 2005; Hurtado‐Benavides et al ., 2016; Ribeiro et al ., 2020b). Moreover, the presence of caffeine and chlorogenic acids as well as tocopherols and diterpenes has been responsible for a high antioxidant capacity (Böger et al ., 2021). Encapsulating RCO has been reported as an efficient way to protect the important compounds of oil (Freiberger et al ., 2015; Zanin et al ., 2021).…”