The Characteristics and Composition of Coffee Bean Oil

Lesser‐known indian vegetable fats. II.—linoleic‐rich fats

“…the Indian variety has 8.2% more linoleic and 8.2% less stearic than the Brazilian. 8 Unlike other observations recorded in these papers and by earlier workers, the fat analyses recorded here show that the tropical Indian variety has the most unsaturated fat. It seems highly probable that the elevation at which the seed is grown, no less than the latitude, will have an important bearing on the composition of its fat.…”

Characteristics and Identification of the Metabolite Profile of Arabica Coffee Oil by Using the Gas Chromatography-Mass Spectrometry (GC-MS)

“…Research conducted by (Aziz et al, 2009) proved that the extraction time, type and volume solvent are effect in the yield of coffee oil produced, the many solvent and the longer the extraction, the greater the yield. The result of specific gravity is 0.94, and coffee oil already meets existing standards where the quality (3) (4) requirement of specific gravity for coffee oil is from 0.94 to 0.98 (Schuette et al, 1934). An acid number of 0.78 mg NaOH/g is considerably lower than the standard 2.1-7.9 mg NaOH/g, whereas a peroxide number of 8.23 meq/kg is significantly higher than the standard 0.69-1.07 meq/kg (Schuette et al, 1934).…”

“…The result of specific gravity is 0.94, and coffee oil already meets existing standards where the quality (3) (4) requirement of specific gravity for coffee oil is from 0.94 to 0.98 (Schuette et al, 1934). An acid number of 0.78 mg NaOH/g is considerably lower than the standard 2.1-7.9 mg NaOH/g, whereas a peroxide number of 8.23 meq/kg is significantly higher than the standard 0.69-1.07 meq/kg (Schuette et al, 1934). The higher the roasting temperature, the higher the acid number of coffee oil obtained as well as the peroxide number, the higher the roasting temperature will accelerate the oxidation process of coffee oil so that the resulting peroxide number is higher (Yuwanti et al, 2016).…”