The DOI matches its Crossref record; 32 of the 32 references it cites were found in a registry or an index.
Supercritical CO2-ethanol extraction of oil from green coffee beans: optimization conditions and bioactive compound identification
Open accessAbstract
In this research, a supercritical CO 2-ethanol extraction was optimized to obtain a green coffee oil rich in bioactive compounds. A face-centered central composite design was used to evaluate the effect of temperature (50-70 °C), extraction pressure (15.0-30.0 MPa), and cosolvent content (5-20%) on the extraction yield and total phenolic compound content of green coffee supercritical extract (GCSE). The experimental data were fitted to a second-order polynomial model. According to the statistical analyses, the lack of fit was not significant for either mathematical model. From the response surface plots, the extraction pressure and cosolvent content significantly impacted the extraction yield, while the total phenolic compound content was impacted by temperature and cosolvent content. The optimal conditions were a 20% cosolvent content, a pressure of 30 MPa, and a temperature of 62 °C, which predicted an extraction yield of 7.7% with a total phenol content of 5.4 mg gallic acid equivalent g GCSE-1. The bioactive compounds included 5-caffeoylquinic acid (11.53-17.91 mg g GCSE-1), caffeine (44.76-79.51 mg g GCSE-1), linoleic acid (41.47-41.58%), and palmitic acid (36.07-36.18%). Our results showed that GCSE has the outstanding chemical quality and antioxidant potential, suggesting that GCSE can be used as a functional ingredient.
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From Clove essential oil (Syzygium aromaticum L. Myrtaceae): Extraction, chemical composition, food applications, and essential bioactivity for human health (2021) · cites this paper as [55]
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Cited by
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Metadata
- Authors
- Barajas-Álvarez, P., Castillo-Herrera, G. A., Guatemala-Morales, G. M., Corona-González, R. I., Arriola-Guevara, E., & Espinosa-Andrews, H.
- Affiliations
- Universidad de Guadalajara (MX)
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco (MX)
- ORCID
- Venue
- Journal of Food Science and Technology
- Published
- 2021-01-06
- Volume
- 58
- Issue
- 12
- Pages
- 4514-4523
- ISSN
- 0022-1155 (ISSN-L)
- 0975-8402
- PMC
- PMC8478999
- OpenAlex
- W3120069527
- Cited by
- 25
- References
- 32
- Citations by year
- 2026: 1 · 2025: 7 · 2024: 8 · 2023: 5 · 2022: 2 · 2021: 2
- FWCI
- 2.48
- Type
- journal article
- Language
- en
- Open access
- green
- www.ncbi.nlm.nih.gov
- Licence
- www.springer.com/tdm (tdm)
- www.springer.com/tdm (vor)
- Locations
- Journal of Food Science and Technology (publishedVersion)
- PubMed Central (publishedVersion)
- PubMed (publishedVersion)
- Funders
- CONACYT (258118, 413405)
- FORDECYT (292474)
- Topics
- Health Sciences › Medicine › Pharmacology (medical) › Coffee research and impacts
- Physical Sciences › Chemistry › Physical and Theoretical Chemistry › Phase Equilibria and Thermodynamics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Agricultural and Biological Research
- Keywords
- supercritical CO2 extraction, ethanol co-solvent, green coffee beans, coffee oil, extraction optimization, extraction pressure, extraction temperature, total phenolic compounds, 5-caffeoylquinic acid, caffeine, linoleic acid, palmitic acid, antioxidant activity, functional food ingredients
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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
