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Effect of Ecofriendly Bio-Based Solvents on Oil Extraction From Green Coffee Bean and Its Industrial Press Cake

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dc.contributor.author Oliveira, É. R.
dc.contributor.author Carvalho, G. R.
dc.contributor.author Cirillo, M. Â.
dc.contributor.author Queiroz, F.
dc.date.accessioned 2023-07-17T10:31:13Z
dc.date.available 2023-07-17T10:31:13Z
dc.date.issued 2019-07-29
dc.identifier.citation OLIVEIRA, É. R.; CARVALHO, G. R.; CIRILLO, M. Â.; QUEIROZ, F. Effect of Ecofriendly Bio-Based Solvents on Oil Extraction From Green Coffee Bean and Its Industrial Press Cake. Brazilian Journal of Chemical Engineering. São Paulo, v. 36, n. 4, p. 1739-1753, 29 july 2019. Available from: https://www.scielo.br/j/bjce/a/xBDL68d6tM8kHqTh7FpFdNn/?lang=en. Accessed: 27 jan. 2023. pt_BR
dc.identifier.issn 1678-4383
dc.identifier.uri https://doi.org/10.1590/0104-6632.20190364s20190102 pt_BR
dc.identifier.uri http://www.sbicafe.ufv.br/handle/123456789/13900
dc.description.abstract Oil recovery, retention index, and thermodynamic parameters of green coffee beans (GCB) and its press cake (PC) extraction using bio-based solvents were investigated. The extraction parameters investigated were temperature (35 to 55 °C), type of material (coffee beans and press cake), and type of solvent (ethanol, acetone, and ethyl acetate), at a fixed solvent to solid mass ratio (5:1) (w/w). The fatty acid profile of the ethanolic extract was assessed for both GCB and PC, and compared to the oil obtained from the mechanical pressing. It was observed that higher temperatures affected positively the extraction yields, especially when acetone and ethanol were employed, allowing a recovery up to 90% and 56.7% for GCB and PC, respectively. The solution retained in the raffinate phase from the GCB extraction was greater than that for the PC. For all operational levels, the ∆H and ∆S were positive. ∆G decreased with increasing temperature. Palmitic and linoleic acids were predominant in all types of oil. The oil obtained by pressing showed higher content of linoleic acid (45.32%), while the solvent-extracted oil from GCB had more palmitic acid (34.79%), and the PC oil presented intermediate levels of all the methyl esters. pt_BR
dc.format pdf pt_BR
dc.language.iso en pt_BR
dc.publisher Brazilian Society of Chemical Engineering pt_BR
dc.relation.ispartofseries Brazilian Journal of Chemical Engineering;v. 36, n. 4, p. 1739-1753, 2019;
dc.rights Open Access pt_BR
dc.subject Coffea arabica pt_BR
dc.subject Alternative solvents pt_BR
dc.subject Thermodynamic pt_BR
dc.subject Food waste pt_BR
dc.subject Fatty acids pt_BR
dc.subject.classification Cafeicultura::Resíduos e subprodutos do café pt_BR
dc.title Effect of Ecofriendly Bio-Based Solvents on Oil Extraction From Green Coffee Bean and Its Industrial Press Cake pt_BR
dc.type Artigo pt_BR

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