期刊
ULTRASONICS SONOCHEMISTRY
卷 74, 期 -, 页码 -出版社
ELSEVIER
DOI: 10.1016/j.ultsonch.2021.105578
关键词
Green coffee oil; Ultrasound; Physicochemical composition; Fatty acids; Chemometrics
资金
- Hainan Provincial Natural Science Foundation of China [2019CXTD416]
- National Natural Science Foundation of China [31872888]
- China Central PublicInterest Scientific Institution Basal Research Fund [1630142017005]
This study compared the extraction efficiency of four methods for extracting green coffee oil, as well as the impact on fatty acids, tocopherols, diterpenes, and total phenols in the oil. The results showed significant differences in these components among the different extraction methods, with GCO exhibiting high antioxidant activity.
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.
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