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dc.contributor.authorRIBEIRO, R. C.
dc.contributor.authorMOTA, M. F. S.
dc.contributor.authorSILVA, R. M. V.
dc.contributor.authorSILVA, D. C.
dc.contributor.authorNOVAES, F. J. M.
dc.contributor.authorVEIGA JUNIOR, V. F. da
dc.contributor.authorBIZZO, H. R.
dc.contributor.authorTEIXEIRA, R. S. S.
dc.contributor.authorREZENDE, C. M.
dc.date.accessioned2024-08-26T19:53:37Z-
dc.date.available2024-08-26T19:53:37Z-
dc.date.created2024-08-26
dc.date.issued2024
dc.identifier.citationFoods, v. 13, n. 16, 2601, 2024.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1166805-
dc.descriptionGreen and roasted coffee oils are products rich in bioactive compounds, such as linoleic acid and the diterpenes cafestol and kahweol, being a potential ingredient for food and cosmetic industries. An overview of oil extraction techniques most applied for coffee beans and their influence on the oil composition is presented. Both green and roasted coffee oil extractions are highlighted. Pressing, Soxhlet, microwave, and supercritical fluid extraction were the most used techniques used for coffee oil extraction. Conventional Soxhlet is most used on a lab scale, while pressing is most used in industry. Supercritical fluid extraction has also been evaluated mainly due to the environmental approach. One of the highlighted activities in Brazilian agribusiness is the industrialization of oils due to their increasing use in the formulation of cosmetics, pharmaceuticals, and foods. Green coffee oil (raw bean) has desirable bioactive compounds, increasing the interest of private companies and research institutions in its extraction process to preserve the properties contained in the oils.
dc.language.isoeng
dc.rightsopenAccess
dc.subjectArabica coffee
dc.subjectCanephora coffee
dc.subjectGreen coffee oil
dc.subjectRoasted coffee oil
dc.subjectSoxhlet
dc.subjectPress
dc.subjectSupercritical fluid
dc.titleCoffee Oil Extraction Methods: A Review.
dc.typeArtigo de periódico
riaa.ainfo.id1166805
riaa.ainfo.lastupdate2024-08-26
dc.identifier.doihttps://doi.org/10.3390/foods13162601
dc.contributor.institutionRAQUEL C. RIBEIRO, UNIVERSIDADE FEDERAL DO RIO DE JANEIRO
dc.contributor.institutionMARIA FERNANDA S. MOTA, UNIVERSIDADE FEDERAL DO RIO DE JANEIROeng
dc.contributor.institutionRODRIGO M. V. SILVA, UNIVERSIDADE FEDERAL DO RIO DE JANEIROeng
dc.contributor.institutionDIANA C. SILVA, UNIVERSIDADE FEDERAL DE VIÇOSAeng
dc.contributor.institutionFABIO J. M. NOVAES, UNIVERSIDADE FEDERAL DE VIÇOSAeng
dc.contributor.institutionVALDIR F. DA VEIGA JUNIOR, INSTITUTO MILITAR DE ENGENHARIAeng
dc.contributor.institutionHUMBERTO RIBEIRO BIZZO, CTAAeng
dc.contributor.institutionRICARDO S. S. TEIXEIRA, UNIVERSIDADE FEDERAL DO RIO DE JANEIROeng
dc.contributor.institutionCLAUDIA M. REZENDE, UNIVERSIDADE FEDERAL DO RIO DE JANEIRO.eng
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