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

• Published in: Ultrasonics sonochemistry Vol. 74; p. 105578
• Main Authors: Dong, Wenjiang, Chen, Qiyu, Wei, Changqing, Hu, Rongsuo, Long, Yuzhou, Zong, Ying, Chu, Zhong
• Format: Journal Article
• Language: English
• Published: Netherlands Elsevier B.V 01.06.2021; Elsevier
• Subjects: Antioxidants - analysis; Antioxidants - chemistry; Chemometrics; Coffee - chemistry; Fatty acids; Fatty Acids - analysis; Fatty Acids - chemistry; Food Quality; Green coffee oil; Microwaves; Original; Physicochemical composition; Plant Oils - chemistry; Plant Oils - isolation & purification; Ultrasound; Green coffee oil; Ultrasound; Fatty acids; Physicochemical composition; Chemometrics
• ISSN: 1350-4177; 1873-2828
• DOI: 10.1016/j.ultsonch.2021.105578

•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. In this study, ultrasonic/microwave-assisted extraction (UMAE), microwave-assisted extraction (UAE), ultrasound-assisted extraction (UAE), and pressurized liquid extraction (PLE) were applied to extract green coffee oil (GCO), and the physicochemical indexes, fatty acids, tocopherols, diterpenes, and total phenols as well as antioxidant activity of GCO were investigated and compared. The results indicated that the extraction yield of UMAE was the highest (10.58 ± 0.32%), while that of PLE was the lowest (6.34 ± 0.65%), and linoleic acid and palmitic acid were the major fatty acids in the GCO, ranging from 40.67% to 43.77% and 36.57% to 38.71%, respectively. A large proportion of fatty acids and phytosterols were not significantly influenced by the four extraction techniques. However, tocopherols, diterpenes, total phenols, and the free radical scavenging activity were significantly different among these four GCOs. Moreover, structural changes in the coffee residues were explored by scanning electron microscopy and Fourier transform infrared spectroscopy. Overall, the high antioxidant activity of GCO demonstrated that it can be used as a highly economical natural product in the food and agricultural industries.