Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
7596818 | Food Chemistry | 2014 | 6 Pages |
Abstract
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.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
A. Tsukui, H.M. Santos Júnior, S.S. Oigman, R.O.M.A. de Souza, H.R. Bizzo, C.M. Rezende,