Editor in charge: Food Science
Original title: Chinese Academy of Thermal Sciences has made important progress in the preparation of green coffee oil and the identification of active substances
Recently, the Fragrant Drink Institute of the Chinese Academy of Thermal Sciences has made important progress in the preparation of green coffee oil and the identification of active substances
Coffee is an important tropical specialty beverage crop in China, and it is also the main cash crop for farmers in Hainan and Yunnan to increase their income and get rich
At present, the coffee planting area in China has reached more than 1.
8 million mu, and the market consumption is increasing at a rate of 15-20% per year.
The coffee processing field at home and abroad has attracted more and more scientific researchers' attention
The green coffee oil extracted from green coffee beans has the functions of beauty, anti-inflammatory and sun protection, and is very popular among consumers
However, the traditional squeezing and extraction methods for extracting coffee oil have problems such as long extraction period, low efficiency, and large consumption of organic solvents
The Fragrant Drink Institute of the Chinese Academy of Thermal Sciences uses different extraction methods (ultrasonic-microwave coordinated extraction, microwave-assisted extraction, ultrasonic-assisted extraction, pressurized solvent extraction) to assist green solvent ethanol extraction of green coffee oil, and its physical and chemical properties, fatty acid composition, and tocopherols , Diterpene active substances and antioxidant activity are analyzed
The results of the study showed that the highest yield of green coffee oil obtained by ultrasonic and microwave assisted ethanol extraction was 10.
58%, and linoleic acid and palmitic acid were the main fatty acids in green coffee oil, and the contents were 43.
77% and 38.
71%, respectively, and were rich in γ-fertility.
Phenol, kahweed alcohol and β-sitosterol
Scanning electron microscopy and Fourier transform infrared spectroscopy showed that the structure of coffee powder changed significantly after extraction, and ultrasonic cavitation caused more porous holes; in addition, green coffee oil had high antioxidant activity
The results of this study can provide a theoretical basis for the deep processing of coffee and its application in the food industry
The related research results "Comparison of the effect of extraction methods on the quality of green coffee oil from Arabica coffee beans: Lipid yield, fatty acid composition, bioactive component, and antioxidant activity" were published online in the TOP journal "Ultraso" in JCR District 1, Chinese Academy of Sciencesnics Sonochemistry" (IF=6.
Associate researcher Dong Wenjiang from the Fragrant Drink Institute of Chinese Academy of Thermal Sciences is the first author of the paper, and Professor Wei Changqing from Shihezi University is the co-author of the paper
This work was funded by the National Natural Science Foundation of China
Link to the paper: https:// article is reprinted by "Food Science Net", and the article is from the Chinese Academy of Tropical Agricultural Sciences
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