Functional and technological potential of arabica coffee oils
| Autor(a) principal: | |
|---|---|
| Data de Publicação: | 2020 |
| Outros Autores: | , , , , , , , , , , , |
| Tipo de documento: | Artigo |
| Idioma: | eng |
| Título da fonte: | Research, Society and Development |
| Texto Completo: | https://rsdjournal.org/index.php/rsd/article/view/7702 |
Resumo: | The purpose of the study was to evaluate the antioxidant activity, rheological behaviour, oxidative stability, and antibacterial potential of coffee oils (Coffea arabica L.). The extraction process took place from green and roasted beans, by cold pressing, and filtration via filtering card. The experimental design consisted of five treatments: R100 (100% roasted oil); R75G25 (75% roasted oil and 25% green oil); R50G50 (50% roasted oil and 50% green oil); R25G75 (25% roasted oil and 75% green oil), and G100 (100% green oil). The treatment R75G25 showed a higher content of total phenolic compounds and higher DPPH• and ABTS•+ anti-radical efficiency. Regarding rheological behaviour, all coffee oils can be characterized as Newtonian fluids because the shear stress and strain rate varied linearly, with the line intersecting at zero. The treatments R75G25 and R25G75 showed a longer oxidation induction time, in the oxidative stability analysis, in addition to antibacterial activity having been verified for all oil samples. Besides that, the investigated green and roasted coffee oils are sources of fatty acids, including from the omega 3, 6, and 9 classes. Therefore, the use of arabica coffee oil mixtures as natural preservatives in food can be considered a promising alternative for the partial replacement of chemical additives in food matrices and in cosmetic formulations allowing the development of innovative products. |
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Functional and technological potential of arabica coffee oilsPotencial funcional y tecnológico de los aceites de café arábicaPotencial funcional e tecnológico de óleos do café arábicaCafé arábicaFluidosIndústriaSalubridadPerfil de ácidos grasos.Café arábicaFluidosIndústriaSaudabilidadePerfil de ácidos graxos.Arabica coffeeFluidsIndustryHealthinessFatty acid profile.The purpose of the study was to evaluate the antioxidant activity, rheological behaviour, oxidative stability, and antibacterial potential of coffee oils (Coffea arabica L.). The extraction process took place from green and roasted beans, by cold pressing, and filtration via filtering card. The experimental design consisted of five treatments: R100 (100% roasted oil); R75G25 (75% roasted oil and 25% green oil); R50G50 (50% roasted oil and 50% green oil); R25G75 (25% roasted oil and 75% green oil), and G100 (100% green oil). The treatment R75G25 showed a higher content of total phenolic compounds and higher DPPH• and ABTS•+ anti-radical efficiency. Regarding rheological behaviour, all coffee oils can be characterized as Newtonian fluids because the shear stress and strain rate varied linearly, with the line intersecting at zero. The treatments R75G25 and R25G75 showed a longer oxidation induction time, in the oxidative stability analysis, in addition to antibacterial activity having been verified for all oil samples. Besides that, the investigated green and roasted coffee oils are sources of fatty acids, including from the omega 3, 6, and 9 classes. Therefore, the use of arabica coffee oil mixtures as natural preservatives in food can be considered a promising alternative for the partial replacement of chemical additives in food matrices and in cosmetic formulations allowing the development of innovative products.El propósito del estudio fue evaluar la actividad antioxidante, comportamiento reológico, estabilidad oxidativa y potencial antibacteriano de aceites de café (Coffea arabica L.). El proceso de extracción se realizó a partir de granos crudos y tostados, mediante prensado en frío y filtración por tarjeta filtrante. El diseño experimental consistió en cinco tratamientos: R100 (100% aceite tostado); R75G25 (75% de aceite tostado y 25% de aceite crudo); R50G50 (50% de aceite tostado y 50% de aceite crudo); R25G75 (25% aceite tostado y 75% aceite crudo) y G100 (100% aceite crudo). El tratamiento R75G25 tuvo un mayor contenido de compuestos fenólicos totales y una mayor eficacia anti-radicales DPPH• y ABTS•+. En cuanto al comportamiento reológico, todos los aceites de café se pueden caracterizar como fluidos newtonianos, ya que el esfuerzo cortante y la velocidad de deformación variaron linealmente, con la línea interceptada en cero. Los tratamientos R75G25 y R25G75 mostraron un mayor tiempo de inducción de oxidación, en el análisis de estabilidad oxidativa, además de que se haya verificado la actividad antibacteriana de todas las muestras de aceite. Además, los aceites de café crudo y tostado investigados son fuentes de ácidos grasos, incluidas las clases omega 3, 6 y 9. Por lo tanto, el uso de mezclas de aceite de café arábica como conservantes naturales en los alimentos puede considerarse una alternativa prometedora para la sustitución parcial de aditivos químicos en matrices alimentarias y em formulaciones cosméticas que permitan el desarrollo de productos innovadores.A proposta do estudo foi avaliar a atividade antioxidante, o comportamento reológico, a estabilidade oxidativa e o potencial antibacteriano de óleos de café (Coffea arabica L.). O processo de extração ocorreu a partir de grãos crus e torrados, por prensagem a frio e filtração por cartão filtrante. O delineamento experimental constou de cinco tratamentos: R100 (100% de óleo torrado); R75G25 (75% de óleo torrado e 25% de óleo cru); R50G50 (50% de óleo torrado e 50% de óleo cru); R25G75 (25% de óleo torrado e 75% de óleo cru); e G100 (100% de óleo cru). O tratamento R75G25 apresentou maior teor de compostos fenólicos totais e maior eficiência anti-radical DPPH• e ABTS•+. Em relação ao comportamento reológico, todos os óleos de café podem ser caracterizados como fluidos newtonianos, pois a tensão de cisalhamento e a taxa de deformação variaram linearmente, com a reta interceptando no zero. Os tratamentos R75G25 e R25G75 apresentaram maior tempo de indução à oxidação, na análise da estabilidade oxidativa, além de atividade antibacteriana ter sido verificada para todas as amostras de óleo. Além disso, os óleos de café cru e torrado investigados são fontes de ácidos graxos, inclusive das classes ômega 3, 6 e 9. Portanto, a utilização de misturas de óleos de café arábica como conservantes naturais em alimentos pode ser considerada uma alternativa promissora para a substituição parcial de aditivos químicos em matrizes alimentares e em formulações de cosméticos permitindo o desenvolvimento de produtos inovadores.Research, Society and Development2020-09-03info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/770210.33448/rsd-v9i9.7702Research, Society and Development; Vol. 9 No. 9; e700997702Research, Society and Development; Vol. 9 Núm. 9; e700997702Research, Society and Development; v. 9 n. 9; e7009977022525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIenghttps://rsdjournal.org/index.php/rsd/article/view/7702/6907Copyright (c) 2020 Clara Mariana Lima; Jorge Pamplona Pagnossa; Rafael Carvalho do Lago; Isabelle Cristina Oliveira Neves; Ana Carolina Salgado de Oliveira; Silvani Verruck; Siluana Katia Tischer Seraglio; Roberta Hilsdorf Piccoli; Elisângela Elena Nunes Carvalho; Luis Antonio Minim; Roney Alves da Rocha; Diego Alvarenga Botrel; Rosemary Gualberto Fonseca Alvarenga Pereirahttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessLima, Clara MarianaPagnossa, Jorge Pamplona Lago, Rafael Carvalho do Neves, Isabelle Cristina Oliveira Oliveira, Ana Carolina Salgado de Verruck, SilvaniSeraglio, Siluana Katia Tischer Piccoli, Roberta Hilsdorf Carvalho, Elisângela Elena Nunes Minim, Luis Antonio Rocha, Roney Alves da Botrel, Diego Alvarenga Pereira, Rosemary Gualberto Fonseca Alvarenga 2020-09-18T01:42:11Zoai:ojs.pkp.sfu.ca:article/7702Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:30:20.988200Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
| dc.title.none.fl_str_mv |
Functional and technological potential of arabica coffee oils Potencial funcional y tecnológico de los aceites de café arábica Potencial funcional e tecnológico de óleos do café arábica |
| title |
Functional and technological potential of arabica coffee oils |
| spellingShingle |
Functional and technological potential of arabica coffee oils Lima, Clara Mariana Café arábica Fluidos Indústria Salubridad Perfil de ácidos grasos. Café arábica Fluidos Indústria Saudabilidade Perfil de ácidos graxos. Arabica coffee Fluids Industry Healthiness Fatty acid profile. |
| title_short |
Functional and technological potential of arabica coffee oils |
| title_full |
Functional and technological potential of arabica coffee oils |
| title_fullStr |
Functional and technological potential of arabica coffee oils |
| title_full_unstemmed |
Functional and technological potential of arabica coffee oils |
| title_sort |
Functional and technological potential of arabica coffee oils |
| author |
Lima, Clara Mariana |
| author_facet |
Lima, Clara Mariana Pagnossa, Jorge Pamplona Lago, Rafael Carvalho do Neves, Isabelle Cristina Oliveira Oliveira, Ana Carolina Salgado de Verruck, Silvani Seraglio, Siluana Katia Tischer Piccoli, Roberta Hilsdorf Carvalho, Elisângela Elena Nunes Minim, Luis Antonio Rocha, Roney Alves da Botrel, Diego Alvarenga Pereira, Rosemary Gualberto Fonseca Alvarenga |
| author_role |
author |
| author2 |
Pagnossa, Jorge Pamplona Lago, Rafael Carvalho do Neves, Isabelle Cristina Oliveira Oliveira, Ana Carolina Salgado de Verruck, Silvani Seraglio, Siluana Katia Tischer Piccoli, Roberta Hilsdorf Carvalho, Elisângela Elena Nunes Minim, Luis Antonio Rocha, Roney Alves da Botrel, Diego Alvarenga Pereira, Rosemary Gualberto Fonseca Alvarenga |
| author2_role |
author author author author author author author author author author author author |
| dc.contributor.author.fl_str_mv |
Lima, Clara Mariana Pagnossa, Jorge Pamplona Lago, Rafael Carvalho do Neves, Isabelle Cristina Oliveira Oliveira, Ana Carolina Salgado de Verruck, Silvani Seraglio, Siluana Katia Tischer Piccoli, Roberta Hilsdorf Carvalho, Elisângela Elena Nunes Minim, Luis Antonio Rocha, Roney Alves da Botrel, Diego Alvarenga Pereira, Rosemary Gualberto Fonseca Alvarenga |
| dc.subject.por.fl_str_mv |
Café arábica Fluidos Indústria Salubridad Perfil de ácidos grasos. Café arábica Fluidos Indústria Saudabilidade Perfil de ácidos graxos. Arabica coffee Fluids Industry Healthiness Fatty acid profile. |
| topic |
Café arábica Fluidos Indústria Salubridad Perfil de ácidos grasos. Café arábica Fluidos Indústria Saudabilidade Perfil de ácidos graxos. Arabica coffee Fluids Industry Healthiness Fatty acid profile. |
| description |
The purpose of the study was to evaluate the antioxidant activity, rheological behaviour, oxidative stability, and antibacterial potential of coffee oils (Coffea arabica L.). The extraction process took place from green and roasted beans, by cold pressing, and filtration via filtering card. The experimental design consisted of five treatments: R100 (100% roasted oil); R75G25 (75% roasted oil and 25% green oil); R50G50 (50% roasted oil and 50% green oil); R25G75 (25% roasted oil and 75% green oil), and G100 (100% green oil). The treatment R75G25 showed a higher content of total phenolic compounds and higher DPPH• and ABTS•+ anti-radical efficiency. Regarding rheological behaviour, all coffee oils can be characterized as Newtonian fluids because the shear stress and strain rate varied linearly, with the line intersecting at zero. The treatments R75G25 and R25G75 showed a longer oxidation induction time, in the oxidative stability analysis, in addition to antibacterial activity having been verified for all oil samples. Besides that, the investigated green and roasted coffee oils are sources of fatty acids, including from the omega 3, 6, and 9 classes. Therefore, the use of arabica coffee oil mixtures as natural preservatives in food can be considered a promising alternative for the partial replacement of chemical additives in food matrices and in cosmetic formulations allowing the development of innovative products. |
| publishDate |
2020 |
| dc.date.none.fl_str_mv |
2020-09-03 |
| dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
| format |
article |
| status_str |
publishedVersion |
| dc.identifier.uri.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/7702 10.33448/rsd-v9i9.7702 |
| url |
https://rsdjournal.org/index.php/rsd/article/view/7702 |
| identifier_str_mv |
10.33448/rsd-v9i9.7702 |
| dc.language.iso.fl_str_mv |
eng |
| language |
eng |
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https://rsdjournal.org/index.php/rsd/article/view/7702/6907 |
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https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
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https://creativecommons.org/licenses/by/4.0 |
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openAccess |
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application/pdf |
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Research, Society and Development |
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Research, Society and Development |
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Research, Society and Development; Vol. 9 No. 9; e700997702 Research, Society and Development; Vol. 9 Núm. 9; e700997702 Research, Society and Development; v. 9 n. 9; e700997702 2525-3409 reponame:Research, Society and Development instname:Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
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Universidade Federal de Itajubá (UNIFEI) |
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UNIFEI |
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UNIFEI |
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Research, Society and Development |
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Research, Society and Development |
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Research, Society and Development - Universidade Federal de Itajubá (UNIFEI) |
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rsd.articles@gmail.com |
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1797052739774054400 |