Brazilian roasted coffee oil obtained by mechanical expelling: compositional analysis by GC-MS

An unexpected effect of spontaneous caffeine precipitation from roasted coffee extracts obtained by supercritical fluid extraction was discovered. The effect is observed for various sorts of coffee when extraction pressure is roughly above 40 MPa. Simple centrifugation of such extracts allows obtaining two valuable products,decaffeinated roasted coffee oil and caffeine, which can be used as functional ingredients in food and cosmetics.

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Encapsulation of roasted coffee oil in biocompatible nanoparticles

LWT ◽

10.1016/j.lwt.2015.05.039 ◽

2015 ◽

Vol 64 (1) ◽

pp. 381-389 ◽

Cited By ~ 18

Author(s):

Eliza Brito Freiberger ◽

Karine Cristine Kaufmann ◽

Evandro Bona ◽

Pedro Henrique Hermes de Araújo ◽

Claudia Sayer ◽

...

Keyword(s):

Roasted Coffee ◽

Biocompatible Nanoparticles ◽

Coffee Oil

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Adulticidal Activity of Coffee Essential Oils against Two Fruit Fly Species (Tephritidae) under Laboratory Conditions

European Journal of Medicinal Plants ◽

10.9734/ejmp/2021/v32i530393 ◽

2021 ◽

pp. 55-63

Author(s):

Adalton Raga ◽

Sara Braga e Silva ◽

Ester Marques de Sousa ◽

Nilson Borlina Maia

Keyword(s):

Essential Oils ◽

Toxic Effect ◽

Ceratitis Capitata ◽

Fruit Fly ◽

Green Coffee ◽

Roasted Coffee ◽

Initial Exposure ◽

Spray Tower ◽

Anastrepha Fraterculus ◽

Coffee Oil

The aim of this study was to evaluate the adulticidal effects of green coffee oil (GCO) and roasted coffee oil (RCO) on two species of fruit flies (Tephritidae) include Ceratitis capitata (Wiedemann) and Anastrepha fraterculus (Wiedemann). Adult flies of both species were exposed to GCO and RCO at 2%, 3%, and 4% dilutions in water under Potter spray tower. In general, exposure to GCO and RCO at the three dilutions resulted in higher numbers of dead adults of both species compared to the control populations. The mortalities increased substantially between 60–90 minutes after initial exposure. The 2% GCO dilution reached a maximum of 77.0% corrected mortality of A. fraterculus at 360 minutes. In general, the toxic effect of coffee oils occurred more rapidly in C. capitata than in A. fraterculus. GCO (2% and 3%) and RCO (2%) showed promising results for fruit fly management.

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Microencapsulation of roasted coffee oil Pickering emulsions using spray‐ and freeze‐drying: physical, structural and in vitro bioaccessibility studies

International Journal of Food Science & Technology ◽

10.1111/ijfs.15378 ◽

2021 ◽

Author(s):

Elisa Franco Ribeiro ◽

Tiago Carregari Polachini ◽

Izabela Dutra Alvim ◽

Amparo Quiles ◽

Isabel Hernando ◽

...

Keyword(s):

Freeze Drying ◽

Pickering Emulsions ◽

Roasted Coffee ◽

In Vitro Bioaccessibility ◽

Coffee Oil

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Eye Cosmeceutical Formulations with Roasted Coffee Oil in Free and Microencapsulated Forms: Development and Preliminary Stability Study

European Journal of Lipid Science and Technology ◽

10.1002/ejlt.202100168 ◽

2021 ◽

pp. 2100168

Author(s):

B. R. Böger ◽

B. G. Bigotto ◽

A. A. S. G. Lonni ◽

M. T. Benassi

Keyword(s):

Stability Study ◽

Roasted Coffee ◽

Coffee Oil

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Modeling Oil Extraction from Green and Roasted Coffee by Means of Supercritical CO2

International Journal of Food Engineering ◽

10.1515/1556-3758.2058 ◽

2012 ◽

Vol 8 (1) ◽

Cited By ~ 2

Author(s):

Délcio Sandi ◽

Júlio M.A. Araújo ◽

Everaldo J. Montes-Montes ◽

Jane S.R. Coimbra ◽

Sandra R.S. Ferreira

Keyword(s):

Mathematical Models ◽

Supercritical Co2 ◽

Oil Extraction ◽

Roasted Coffee ◽

The Mean ◽

Predicted Values ◽

Coffee Oil

Green and roasted coffee oil was extracted using supercritical CO2 at temperatures of (333, 343, 353 and 363) K and pressures from (235 to 380) bar, providing a CO2 densities range from (680 to 880) kg.m-3. The mathematical models of Del Valle-Aguilera and Chrastil were applied to predict the oil solubility. The Del Valle-Aguilera led to elevated deviations between the predict solubility values and those observed experimentally. The Chrastil model provided better results, with better fitting being observed. With this procedure, the mean percentage deviation was 0.16 and 0.19, respectively, for green and roasted coffee oil, showing a good correlation between the observed and predicted values.

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