EFFECT OF ECOFRIENDLY BIO-BASED SOLVENTS ON OIL EXTRACTION FROM GREEN COFFEE BEAN AND ITS INDUSTRIAL PRESS CAKE

Bibliographic Details
Main Author: Oliveira,É. R.
Publication Date: 2019
Other Authors: Carvalho,G. R., Cirillo,M. Â., Queiroz,F.
Format: Article
Language: eng
Source: Brazilian Journal of Chemical Engineering
Download full: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0104-66322019000401739
Summary: 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.
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spelling EFFECT OF ECOFRIENDLY BIO-BASED SOLVENTS ON OIL EXTRACTION FROM GREEN COFFEE BEAN AND ITS INDUSTRIAL PRESS CAKECoffea arabicaAlternative solventsThermodynamicFood wasteFatty acidsAbstract 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.Brazilian Society of Chemical Engineering2019-12-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0104-66322019000401739Brazilian Journal of Chemical Engineering v.36 n.4 2019reponame:Brazilian Journal of Chemical Engineeringinstname:Associação Brasileira de Engenharia Química (ABEQ)instacron:ABEQ10.1590/0104-6632.20190364s20190102info:eu-repo/semantics/openAccessOliveira,É. R.Carvalho,G. R.Cirillo,M. Â.Queiroz,F.eng2020-01-08T00:00:00Zoai:scielo:S0104-66322019000401739Revistahttps://www.scielo.br/j/bjce/https://old.scielo.br/oai/scielo-oai.phprgiudici@usp.br||rgiudici@usp.br1678-43830104-6632opendoar:2020-01-08T00:00Brazilian Journal of Chemical Engineering - Associação Brasileira de Engenharia Química (ABEQ)false
dc.title.none.fl_str_mv EFFECT OF ECOFRIENDLY BIO-BASED SOLVENTS ON OIL EXTRACTION FROM GREEN COFFEE BEAN AND ITS INDUSTRIAL PRESS CAKE
title EFFECT OF ECOFRIENDLY BIO-BASED SOLVENTS ON OIL EXTRACTION FROM GREEN COFFEE BEAN AND ITS INDUSTRIAL PRESS CAKE
spellingShingle EFFECT OF ECOFRIENDLY BIO-BASED SOLVENTS ON OIL EXTRACTION FROM GREEN COFFEE BEAN AND ITS INDUSTRIAL PRESS CAKE
Oliveira,É. R.
Coffea arabica
Alternative solvents
Thermodynamic
Food waste
Fatty acids
title_short EFFECT OF ECOFRIENDLY BIO-BASED SOLVENTS ON OIL EXTRACTION FROM GREEN COFFEE BEAN AND ITS INDUSTRIAL PRESS CAKE
title_full EFFECT OF ECOFRIENDLY BIO-BASED SOLVENTS ON OIL EXTRACTION FROM GREEN COFFEE BEAN AND ITS INDUSTRIAL PRESS CAKE
title_fullStr EFFECT OF ECOFRIENDLY BIO-BASED SOLVENTS ON OIL EXTRACTION FROM GREEN COFFEE BEAN AND ITS INDUSTRIAL PRESS CAKE
title_full_unstemmed EFFECT OF ECOFRIENDLY BIO-BASED SOLVENTS ON OIL EXTRACTION FROM GREEN COFFEE BEAN AND ITS INDUSTRIAL PRESS CAKE
title_sort EFFECT OF ECOFRIENDLY BIO-BASED SOLVENTS ON OIL EXTRACTION FROM GREEN COFFEE BEAN AND ITS INDUSTRIAL PRESS CAKE
author Oliveira,É. R.
author_facet Oliveira,É. R.
Carvalho,G. R.
Cirillo,M. Â.
Queiroz,F.
author_role author
author2 Carvalho,G. R.
Cirillo,M. Â.
Queiroz,F.
author2_role author
author
author
dc.contributor.author.fl_str_mv Oliveira,É. R.
Carvalho,G. R.
Cirillo,M. Â.
Queiroz,F.
dc.subject.por.fl_str_mv Coffea arabica
Alternative solvents
Thermodynamic
Food waste
Fatty acids
topic Coffea arabica
Alternative solvents
Thermodynamic
Food waste
Fatty acids
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.
publishDate 2019
dc.date.none.fl_str_mv 2019-12-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0104-66322019000401739
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0104-66322019000401739
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/0104-6632.20190364s20190102
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Brazilian Society of Chemical Engineering
publisher.none.fl_str_mv Brazilian Society of Chemical Engineering
dc.source.none.fl_str_mv Brazilian Journal of Chemical Engineering v.36 n.4 2019
reponame:Brazilian Journal of Chemical Engineering
instname:Associação Brasileira de Engenharia Química (ABEQ)
instacron:ABEQ
instname_str Associação Brasileira de Engenharia Química (ABEQ)
instacron_str ABEQ
institution ABEQ
reponame_str Brazilian Journal of Chemical Engineering
collection Brazilian Journal of Chemical Engineering
repository.name.fl_str_mv Brazilian Journal of Chemical Engineering - Associação Brasileira de Engenharia Química (ABEQ)
repository.mail.fl_str_mv rgiudici@usp.br||rgiudici@usp.br
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