Ribeiro Raquel C, Mota Maria Fernanda S, Silva Rodrigo M V, Silva Diana C, Novaes Fabio J M, da Veiga Valdir F, Bizzo Humberto R, Teixeira Ricardo S S, Rezende Claudia M
Aroma Analysis Laboratory, Institute of Chemistry, Federal University of Rio de Janeiro, Rio de Janeiro 21941-909, Brazil.
Bioethanol Laboratory, Department of Biochemistry, Chemistry Institute, Federal University of Rio de Janeiro, Rio de Janeiro 21941-909, Brazil.
Foods. 2024 Aug 20;13(16):2601. doi: 10.3390/foods13162601.
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.
生咖啡豆油和烘焙咖啡豆油富含生物活性化合物，如亚油酸以及二萜类化合物咖啡醇和咖啡豆醇，是食品和化妆品行业的潜在原料。本文概述了最常用于咖啡豆的油脂提取技术及其对油脂成分的影响。生咖啡豆油和烘焙咖啡豆油的提取均有介绍。压榨、索氏提取、微波提取和超临界流体提取是最常用于咖啡豆油提取的技术。传统的索氏提取法在实验室规模中使用最多，而压榨法在工业中使用最多。超临界流体提取法也因其环保特性而得到评估。巴西农业综合企业的一项突出活动是油脂的工业化生产，因为油脂在化妆品、药品和食品配方中的使用日益增加。生咖啡豆油含有理想的生物活性化合物，这使得私营公司和研究机构对其提取过程产生了兴趣，以保留油脂中所含的特性。
