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Study of the fatty acid profile and the aroma composition of oil obtained from roasted Colombian coffee beans by supercritical fluid extraction

Hurtado-Benavides, Andrés Y Dorado A., Daniela Y Sánchez-Camargo, Andrea del Pilar (2016) Study of the fatty acid profile and the aroma composition of oil obtained from roasted Colombian coffee beans by supercritical fluid extraction. The Journal of Supercritical Fluids, 113. pp. 44-52. ISSN 08968446

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URL Oficial: http://doi.org/10.1016/j.supflu.2016.03.008

Resumen

In the present work, the extraction of oil from roasted coffee beans using supercritical carbon dioxide (SCCO2) under different conditions of pressure (15–30 MPa) and temperature (40–60 °C) was studied. A central composite experimental design was employed in order to establish the effect of these parameters on the yield and fatty acids composition that was determined by gas chromatography with flame ionization detector (GC-FID). The aroma was analyzed by headspace solid phase microextraction (HS-SPME). The optimum oil yield was 8.9%, obtained at 33.1 MPa and 35.9 °C. The main fatty acids identified were palmitic (46.1%), linoleic (32.9%), oleic (8.0%), stearic (6.6%) and arachidic (1.9%). The volatile compounds of the coffee oil belong mainly to the family of furans and pyrazines, which maintain the particular features of the roasted coffee. This fact makes the coffee oil attractive to be used in the food and/or cosmetic industry.

Tipo de Elemento: Artículo
Asunto: Q Ciencias > QD Chemistry
T Tecnología > TP Chemical technology
Division: Facultad de Ingeniería Agroindustrial > Programa de Ingeniería Agroindustrial > Productividad
Depósito de Usuario: DOCTOR ANDRÉS MAURICIO HURTADO BENAVIDES
Fecha Deposito: 07 May 2018 16:36
Ultima Modificación: 07 May 2018 16:36
URI: http://sired.udenar.edu.co/id/eprint/4461

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