کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7596818 | 1492127 | 2014 | 6 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Microwave-assisted extraction of green coffee oil and quantification of diterpenes by HPLC
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Microwave-assisted extraction of green coffee oil and quantification of diterpenes by HPLC Microwave-assisted extraction of green coffee oil and quantification of diterpenes by HPLC](/preview/png/7596818.png)
چکیده انگلیسی
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 °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 (R2 = 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.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 164, 1 December 2014, Pages 266-271
Journal: Food Chemistry - Volume 164, 1 December 2014, Pages 266-271
نویسندگان
A. Tsukui, H.M. Santos Júnior, S.S. Oigman, R.O.M.A. de Souza, H.R. Bizzo, C.M. Rezende,