期刊
FOOD CHEMISTRY
卷 164, 期 -, 页码 266-271出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2014.05.039
关键词
Microwave-assisted extraction; Coffee oil; Coffee diterpenes; Cafestol; Kahweol
资金
- CNPq
- Faperj
- Embrapa Cafe
- CAPES
The microwave-assisted extraction (MAE) of 13 different green coffee beans (Coffea arabica L.) was compared to Soxhlet extraction for oil obtention. The full factorial design applied to the microwave-assisted extraction (MAE), related to time and temperature parameters, allowed to develop a powerful fast and smooth methodology (10 min at 45 degrees C) compared to a 4 h Soxhlet extraction. The quantification of cafestol and kahweol diterpenes present in the coffee oil was monitored by HPLC/UV and showed satisfactory linearity (R-2 = 0.9979), precision (CV 3.7%), recovery (<93%), limit of detection (0.0130 mg/mL), and limit of quantification (0.0406 mg/mL). The space-time yield calculated on the diterpenes content for sample AT1 (Arabica green coffee) showed a six times higher value compared to the traditional Soxhlet method. (C) 2014 Elsevier Ltd. All rights reserved.
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