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Extraction of caffeine, chlorogenic acids and lipids from green coffee beans using supercritical carbon dioxide and co-solvents

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dc.contributor.author Azevedo, A. B. A.
dc.contributor.author Mazzafera, Paulo
dc.contributor.author Mohamed, R. S.
dc.contributor.author Melo, S. A. B. Vieira de
dc.contributor.author Kieckbusch, T. G.
dc.date.accessioned 2023-07-17T10:27:12Z
dc.date.available 2023-07-17T10:27:12Z
dc.date.issued 2008-09-02
dc.identifier.citation AZEVEDO, A. B. A.; MAZZAFERA, Paulo; MOHAMED, R. S.; MELO, S. A. B. Vieira de; KIECKBUSCH, T. G. Extraction of caffeine, chlorogenic acids and lipids from green coffee beans using supercritical carbon dioxide and co-solvents. Brazilian Journal of Chemical Engineering. São Paulo, v. 25, n. 3, p. 543-552, 02 sept. 2008. Available from: https://www.scielo.br/j/bjce/a/PtRBK9sqTLyN9yNFqtJ3wny/?lang=en. Accessed: 27 jan. 2023. pt_BR
dc.identifier.issn 1678-4383
dc.identifier.uri https://doi.org/10.1590/S0104-66322008000300012 pt_BR
dc.identifier.uri http://www.sbicafe.ufv.br/handle/123456789/13898
dc.description.abstract The paper reports on experimental data on the extraction of caffeine, coffee oil and chlorogenic acids from green coffee beans using pure supercritical CO2 and supercritical CO2 modified with ethanol (5% w/w) and isopropyl alcohol (5% w/w) at 50 and 60ºC and 15.2 24.8 e 35.2 MPa. In this study extraction kinetics were obtained for all assays i.e. samples were collected at several time intervals for each solvent and mixed solvent. When pure CO2 and CO2-ethanol mixed solvent were used, an increase in pressure resulted in an increase in the amount of oil extracted. When CO2 was modified with isopropyl alcohol, the amount of coffee oil extracted also increased with pressure. Caffeine extraction initially increased and subsequently decreased with pressure. Chlorogenic acids were only extracted when isopropyl alcohol was used as a co-solvent. An increase in extraction temperature resulted in a decrease of caffeine and oil extraction (retrograde condensation) when only CO2 was used as solvent. With the use of co-solvent this retrograde behavior was no longer observed and the increase in temperature resulted in the increase in the extracted amounts of caffeine, coffee oil and chlorogenic acids. 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. 25, n. 3, p. 543-552, 2008;
dc.rights Open Access pt_BR
dc.subject Supercritical extraction pt_BR
dc.subject Coffee pt_BR
dc.subject Coffee oil pt_BR
dc.subject Caffeine pt_BR
dc.subject Chlorogenic acid pt_BR
dc.subject Co-solvent pt_BR
dc.subject.classification Cafeicultura::Resíduos e subprodutos do café pt_BR
dc.title Extraction of caffeine, chlorogenic acids and lipids from green coffee beans using supercritical carbon dioxide and co-solvents pt_BR
dc.type Artigo pt_BR

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