Título:	Coffee Oil Extraction Methods: A Review.
Autoria:	RIBEIRO, R. C. MOTA, M. F. S. SILVA, R. M. V. SILVA, D. C. NOVAES, F. J. M. VEIGA JUNIOR, V. F. da BIZZO, H. R. TEIXEIRA, R. S. S. REZENDE, C. M.
Afiliação:	RAQUEL C. RIBEIRO, UNIVERSIDADE FEDERAL DO RIO DE JANEIRO MARIA FERNANDA S. MOTA, UNIVERSIDADE FEDERAL DO RIO DE JANEIRO RODRIGO M. V. SILVA, UNIVERSIDADE FEDERAL DO RIO DE JANEIRO DIANA C. SILVA, UNIVERSIDADE FEDERAL DE VIÇOSA FABIO J. M. NOVAES, UNIVERSIDADE FEDERAL DE VIÇOSA VALDIR F. DA VEIGA JUNIOR, INSTITUTO MILITAR DE ENGENHARIA HUMBERTO RIBEIRO BIZZO, CTAA RICARDO S. S. TEIXEIRA, UNIVERSIDADE FEDERAL DO RIO DE JANEIRO CLAUDIA M. REZENDE, UNIVERSIDADE FEDERAL DO RIO DE JANEIRO.
Ano de publicação:	2024
Referência:	Foods, v. 13, n. 16, 2601, 2024.
Conteúdo:	Green 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.
Palavras-chave:	Arabica coffee Canephora coffee Green coffee oil Roasted coffee oil Soxhlet Press Supercritical fluid
Digital Object Identifier:	https://doi.org/10.3390/foods13162601
Tipo do material:	Artigo de periódico
Acesso:	openAccess
Aparece nas coleções:	Artigo em periódico indexado (CTAA)