Microwave-assisted extraction of green coffee oil and quantification of diterpenes by HPLC
2014
Tsukui, A. | Santos Júnior, H.M. | Oigman, S.S. | de Souza, R.O.M.A. | Bizzo, H.R. | Rezende, C.M.
The microwave-assisted extraction (MAE) of 13 different green coffee beans (Coffea arabica L.) was compared to Soxhlet extraction for oil obtention. The full factorial design applied to the microwave-assisted extraction (MAE), related to time and temperature parameters, allowed to develop a powerful fast and smooth methodology (10min at 45°C) compared to a 4h Soxhlet extraction. The quantification of cafestol and kahweol diterpenes present in the coffee oil was monitored by HPLC/UV and showed satisfactory linearity (R2=0.9979), precision (CV 3.7%), recovery (<93%), limit of detection (0.0130mg/mL), and limit of quantification (0.0406mg/mL). The space–time yield calculated on the diterpenes content for sample AT1 (Arabica green coffee) showed a six times higher value compared to the traditional Soxhlet method.
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