Abstract
In this research, a supercritical CO2-ethanol extraction was optimized to obtain a green coffee oil rich in bioactive compounds. A face-centered central composite design was used to evaluate the effect of temperature (50–70 °C), extraction pressure (15.0–30.0 MPa), and cosolvent content (5–20%) on the extraction yield and total phenolic compound content of green coffee supercritical extract (GCSE). The experimental data were fitted to a second-order polynomial model. According to the statistical analyses, the lack of fit was not significant for either mathematical model. From the response surface plots, the extraction pressure and cosolvent content significantly impacted the extraction yield, while the total phenolic compound content was impacted by temperature and cosolvent content. The optimal conditions were a 20% cosolvent content, a pressure of 30 MPa, and a temperature of 62 °C, which predicted an extraction yield of 7.7% with a total phenol content of 5.4 mg gallic acid equivalent g GCSE−1. The bioactive compounds included 5-caffeoylquinic acid (11.53–17.91 mg g GCSE−1), caffeine (44.76–79.51 mg g GCSE−1), linoleic acid (41.47–41.58%), and palmitic acid (36.07–36.18%). Our results showed that GCSE has the outstanding chemical quality and antioxidant potential, suggesting that GCSE can be used as a functional ingredient.
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(Adapted from Waters (2018))
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Abbreviations
- GCSE:
-
Green coffee supercritical extract
- TEAC:
-
Trolox equivalent antioxidant capacity
- TPC:
-
Total phenolic compound content
- EY:
-
Extraction yield
- Co :
-
Cosolvent content
- GCSEEY :
-
Green coffee supercritical extract at optimal yield extraction conditions
- GCSEOP :
-
Green coffee supercritical extract under optimal conditions
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Acknowledgements
This work was supported by the CONACYT [CB-2015-01-258118 and FORDECYT 292474]. The authors would like to thank CONACYT for scholarship No. #413405 (Barajas Álvarez, P.).
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Barajas-Álvarez, P., Castillo-Herrera, G.A., Guatemala-Morales, G.M. et al. Supercritical CO2-ethanol extraction of oil from green coffee beans: optimization conditions and bioactive compound identification. J Food Sci Technol 58, 4514–4523 (2021). https://doi.org/10.1007/s13197-020-04933-1
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DOI: https://doi.org/10.1007/s13197-020-04933-1