Green coffee extracts rich in diterpenes – Process optimization of pressurized liquid extraction using ethanol as solvent

Oliveira, Alessandra Lopes de; Cornelio-Santiago, Heber Peleg; Fukumasu, Heidge

doi:10.1016/j.jfoodeng.2017.12.021

Cited by 47 publications

(36 citation statements)

References 33 publications

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“…The parameters such as St (9 min), T (60°C), P (10.35 MPa), C (3), Pt (100 s), and sV (96%) or S/F = 5.6 mL/g were kept constant in the PLE process when IPA or EtOH was used as the solvent. These parameters were defined according to preliminary assays and previous studies (De Oliveira et al, ; Oliveira, Destandau, Fougère, & Lafosse, ) of our research group. The insoluble fraction of the extracts was separated from the oil by centrifugation.…”

Section: Methodsmentioning

confidence: 99%

“…The latter properties facilitate the extraction rate even further because the solvent will penetrate into the matrix more easily to reach less superficial areas and increase the contact, thus improving the mass transfer of the solute to the solvent phase (Braga & Meireles, 2007;Herrero, Sánchez-Camargo, Cifuentes, & Ibáñez, 2015). These advantages and the relatively simple instrumental requirements have made PLE gain popularity in recent years as a rapidly extraction technique of functional compounds (such as essential FAs and secondary metabolites) from natural sources (plants, seaweeds, microalgae, and food by-products) using ethanol as solvent (De Oliveira, Cornelio-Santiago, Fukumasu, & Oliveira, 2018;Herrero et al, 2015).…”

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confidence: 99%

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Extraction of Brazil nut kernel oil using green solvents: Effects of the process variables in the oil yield and composition

Cornelio-Santiago

Mazalli

Rodrigues

et al. 2019

J Food Process Engineering

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The extraction efficiency of isopropyl alcohol and ethyl alcohol was studied, and the effects of the process variables, static time (St), solvent‐to‐feed (S/F) ratio, and temperature (T) in the oil extraction yield (X0), free fatty acids (FFA) content, total phenolic content (TPC), and β‐sitosterol content were statistically investigated. The amount of solvent used (S/F) did not influence the X0, but St and T significantly influenced (p < .05) the X0. The condition that maximized the X0 (60.40%) occurred when a St of 9 min and a T of 86°C were used, and low level of FFA were observed in all oils obtained. The process variables studied did not significantly influence (p > .05) in the content of FFA (0.25–0.28%), TPC (29.10–38.47 mg GAE/kg oil), and β‐sitosterol content (9.51–40.32 mg/100 g oil). Its oil is a high source of unsaturated fatty acid. Pressurized liquid extraction is a promising technique for rapid extraction of oil including Brazil nut kernel. Its process recovered 90.58% of oil in 27 min (3 cycles for 9 min of static time). Practical Applications The optimization of pressurized green solvent extraction has been studied in order to demonstrate that this technology, even employing polar solvents, provides high yields in oil extraction. It is a technology under study that leaves no residue of toxic solvents on vegetable oils. In this study, the use of pressurized liquid extraction with isopropyl alcohol (IPA) and ethyl alcohol (EtOH) as solvents was employed to extract oil from Brazil nut kernel, focusing on the oil rapid recovery as an alternative process to increase the oil yield and improve the use of non‐timber forest product of Amazon biome.

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Section: Methodsmentioning

confidence: 99%

mentioning

confidence: 99%

Extraction of Brazil nut kernel oil using green solvents: Effects of the process variables in the oil yield and composition

Cornelio-Santiago

Mazalli

Rodrigues

et al. 2019

J Food Process Engineering

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“…It is generally reported that the extraction rate increases with increasing temperature and liquid/solid ratio, and decreasing particle size; however, these parameters shall be extensively studied, since high temperatures may favor the extraction yield of solids and disfavor the recovery of phenolic compounds and antioxidants (Torun et al, 2015). Earlier works reported the extraction efficiency of different coffee species by using different extraction methods, such as, conventional (n-hexane, water, anhydrous and hydrous ethanol, methanol and their mixtures) (Bravo et al, 2013;Najdanovic-Visak et al, 2017;Somnuk et al, 2017), pressurized liquid (water, ethanol, and methanol) (Belandria et al, 2016;Oliveira et al, 2018), ultrasound assisted (ethanol) (Al-Dhabi et al, 2017), supercritical CO 2 (De Marco et al 2018;Getachew et al, 2018), and microwave extraction (petroleum ether) (Tsukui et al, 2014). However, there is no reported study on the organic solvent extraction behavior of total soluble solids from green coffee beans and its press cake in order to state the feasibility of mechanical oil extraction.…”

Section: Introductionmentioning

confidence: 99%

Effect of Ecofriendly Bio-Based Solvents on Oil Extraction From Green Coffee Bean and Its Industrial Press Cake

Oliveira

Carvalho

Cirillo

et al. 2019

Braz. J. Chem. Eng.

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Oil recovery, retention index, and thermodynamic parameters of green coffee beans (GCB) and its press cake (PC) extraction using bio-based solvents were investigated. The extraction parameters investigated were temperature (35 to 55 °C), type of material (coffee beans and press cake), and type of solvent (ethanol, acetone, and ethyl acetate), at a fixed solvent to solid mass ratio (5:1) (w/w). The fatty acid profile of the ethanolic extract was assessed for both GCB and PC, and compared to the oil obtained from the mechanical pressing. It was observed that higher temperatures affected positively the extraction yields, especially when acetone and ethanol were employed, allowing a recovery up to 90% and 56.7% for GCB and PC, respectively. The solution retained in the raffinate phase from the GCB extraction was greater than that for the PC. For all operational levels, the ∆H and ∆S were positive. ∆G decreased with increasing temperature. Palmitic and linoleic acids were predominant in all types of oil. The oil obtained by pressing showed higher content of linoleic acid (45.32%), while the solventextracted oil from GCB had more palmitic acid (34.79%), and the PC oil presented intermediate levels of all the methyl esters.

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“…Options of liquid extraction under pressure are considered [18] for obtaining oil from green coffee beans at low temperature (50 °С); and MW extraction of oil from waste coffee slurry using a solvent of CO 2 and ethanol [19]. It is shown that the use of these methods provides a high yield of extractive substances.…”

Section: Literature Review and Problem Statementmentioning

confidence: 99%

Development of powerefficient and environmentally safe coffee product technologies

Burdo

Bezbakh

Zykov

et al. 2020

EEJET

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Green coffee extracts rich in diterpenes – Process optimization of pressurized liquid extraction using ethanol as solvent

Cited by 47 publications

References 33 publications

Extraction of Brazil nut kernel oil using green solvents: Effects of the process variables in the oil yield and composition

Extraction of Brazil nut kernel oil using green solvents: Effects of the process variables in the oil yield and composition

Effect of Ecofriendly Bio-Based Solvents on Oil Extraction From Green Coffee Bean and Its Industrial Press Cake

Development of powerefficient and environmentally safe coffee product technologies

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Green coffee extracts rich in diterpenes – Process optimization of pressurized liquid extraction using ethanol as solvent

Cited by 47 publications

References 33 publications

Extraction of Brazil nut kernel oil using green solvents: Effects of the process variables in the oil yield and composition

Extraction of Brazil nut kernel oil using green solvents: Effects of the process variables in the oil yield and composition

Effect of Ecofriendly Bio-Based Solvents on Oil Extraction From Green Coffee Bean and Its Industrial Press Cake

Development of power­efficient and environmentally safe coffee product technologies

Contact Info

Product

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About

Development of powerefficient and environmentally safe coffee product technologies