Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, Hainan 571533, China; Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province, Wanning, Hainan 571533, China; National Center of Important Tropical Crops Engineering and Technology Research, Wanning, Hainan 571533, China.
Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, Hainan 571533, China; School of Food Science and Technology/Key Laboratory of Xinjiang Phytomedicine Resource and Utilization, Ministry of Education, Shihezi University, Shihezi, Xinjiang 832203, China.
Ultrason Sonochem. 2021 Jun;74:105578. doi: 10.1016/j.ultsonch.2021.105578. Epub 2021 Apr 28.
In this study, ultrasonic/microwave-assisted extraction (UMAE), microwave-assisted extraction (UAE), ultrasound-assisted extraction (UAE), and pressurized liquid extraction (PLE) were applied to extract green coffee oil (GCO), and the physicochemical indexes, fatty acids, tocopherols, diterpenes, and total phenols as well as antioxidant activity of GCO were investigated and compared. The results indicated that the extraction yield of UMAE was the highest (10.58 ± 0.32%), while that of PLE was the lowest (6.34 ± 0.65%), and linoleic acid and palmitic acid were the major fatty acids in the GCO, ranging from 40.67% to 43.77% and 36.57% to 38.71%, respectively. A large proportion of fatty acids and phytosterols were not significantly influenced by the four extraction techniques. However, tocopherols, diterpenes, total phenols, and the free radical scavenging activity were significantly different among these four GCOs. Moreover, structural changes in the coffee residues were explored by scanning electron microscopy and Fourier transform infrared spectroscopy. Overall, the high antioxidant activity of GCO demonstrated that it can be used as a highly economical natural product in the food and agricultural industries.
在本研究中，分别采用超声/微波辅助提取（UMAE）、微波辅助提取（UAE）、超声辅助提取（UAE）和加压液体提取（PLE）提取绿咖啡油（GCO），并对其理化指标、脂肪酸、生育酚、二萜和总酚以及 GCO 的抗氧化活性进行了研究和比较。结果表明，UMAE 的提取率最高（10.58±0.32%），而 PLE 的提取率最低（6.34±0.65%），GCO 中的主要脂肪酸为亚油酸和棕榈酸，含量范围分别为 40.67%-43.77%和 36.57%-38.71%。大部分脂肪酸和植物甾醇不受这四种提取技术的显著影响。然而，生育酚、二萜、总酚和自由基清除活性在这四种 GCO 之间存在显著差异。此外，通过扫描电子显微镜和傅里叶变换红外光谱探索了咖啡残渣的结构变化。总体而言，GCO 具有较高的抗氧化活性，表明其可作为食品和农业产业中具有高经济效益的天然产物。
