Roasted coffee oil (Coffea arabica): Characterization of fatty acids, qualification of aromatic compounds and quantification of caffeine content

Detalhes bibliográficos
Autor(a) principal: Sanches, Marcelo Zuchi
Data de Publicação: 2020
Outros Autores: Silva Neto, Ermelindo de Souza, Ueno, Claudio Takeo, Shirai, Marianne Ayumi, Sakanaka, Lyssa Setsuko
Tipo de documento: Artigo
Idioma: por
Título da fonte: Research, Society and Development
Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/10618
Resumo: The shelf life of a vegetable oil depends on some variables which includes cultivation, extraction, transport and, mainly, the storage of the grains. Oxidation processes are responsible for reducing the shelf life of lipids from raw materials. Among oxidation processes, rancidity is the main alteration that occurs, resulting in considerable changes in the final and sensory quality of vegetable oils and directly determines its shelf life. Auto-oxidation, thermal polymerization or thermal oxidation are also chemical changes that occur in vegetable oils, and these reactions are accelerated by poor storage conditions and heating. Roasted coffee oil is a product with extremely high added value, since its market value is much higher than the main raw material, coffee. Therefore, the objective of this study was to qualify and quantify the fatty acids present in coffee oil through gas chromatography, qualify the aromatic compounds and quantify and monitor the caffeine content during 12 months at different storage temperatures. In the analysis of aromatic compounds, it was possible to identify several compounds responsible for the aroma of coffee and the malonaldehyde compound, which is responsible for the rancid aroma in oils during storage, was not identified. The main fatty acids present in coffee oil are Linoleic, Palmitic, Stearic and Oleic acid. The oil showed an amount of caffeine, which remained constant over 12 months at both storage temperatures.
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spelling Roasted coffee oil (Coffea arabica): Characterization of fatty acids, qualification of aromatic compounds and quantification of caffeine contentAceite de café tostado (Coffea arabica): Caracterización de ácidos grasos, calificación de compuestos aromáticos y cuantificación del contenido de cafeínaÓleo de café torrado (Coffea arabica): Caracterização dos ácidos graxos, qualificação dos compostos aromáticos e quantificação do teor de cafeínaCoffea arábicaMalonaldeídoVida útil.Coffea arábicaMalonaldehídoVida útil.Coffea arabicaMalonaldehydeShelf life.The shelf life of a vegetable oil depends on some variables which includes cultivation, extraction, transport and, mainly, the storage of the grains. Oxidation processes are responsible for reducing the shelf life of lipids from raw materials. Among oxidation processes, rancidity is the main alteration that occurs, resulting in considerable changes in the final and sensory quality of vegetable oils and directly determines its shelf life. Auto-oxidation, thermal polymerization or thermal oxidation are also chemical changes that occur in vegetable oils, and these reactions are accelerated by poor storage conditions and heating. Roasted coffee oil is a product with extremely high added value, since its market value is much higher than the main raw material, coffee. Therefore, the objective of this study was to qualify and quantify the fatty acids present in coffee oil through gas chromatography, qualify the aromatic compounds and quantify and monitor the caffeine content during 12 months at different storage temperatures. In the analysis of aromatic compounds, it was possible to identify several compounds responsible for the aroma of coffee and the malonaldehyde compound, which is responsible for the rancid aroma in oils during storage, was not identified. The main fatty acids present in coffee oil are Linoleic, Palmitic, Stearic and Oleic acid. The oil showed an amount of caffeine, which remained constant over 12 months at both storage temperatures.La vida útil de un aceite vegetal depende de algunas variables que involucran desde el cultivo, extracción, transporte y, principalmente, el almacenamiento de los granos. Los procesos de oxidación son responsables por reducir la vida útil de las materias primas lipídicas. Dentre los procesos de oxidación, la rancidez es el principal cambio que se produce, resultando en cambios considerables en la calidad final y sensorial de los aceites vegetales y determinando directamente su vida útil. La autooxidación, la polimerización térmica u oxidación térmica también son cambios químicos que ocurren en los aceites vegetales, y estas reacciones se aceleran por un mal almacenamiento y también por el calor. El aceite de café tostado es un producto de muy alto valor agregado, ya que su valor de mercado es muy superior al de la principal materia prima, el café. Por lo tanto, el objectivo de este estudio fue calificar y cuantificar los ácidos grasos presentes mediante cromatografía de gases, calificar los compuestos aromáticos y cuantificar y monitorear el contenido de cafeína presente en el aceite durante 12 meses a diferentes temperaturas de almacenamiento. En el análisis de compuestos aromáticos se logró identificar varios compuestos responsables del aroma del café y el compuesto malonaldehído, responsable por el aroma de rancio no se identificó durante el almacenamiento. Los principales ácidos grasos presentes en el aceite de café son Linoleico, Palmítico, Esteárico y Oleico. El aceite mostró una cantidad de cafeína, que se mantuvo constante durante 12 meses y a ambas temperaturas de almacenamiento.A vida útil de um óleo vegetal depende de algumas variáveis que envolvem desde o cultivo, extração, transporte e, principalmente, o armazenamento dos grãos. Os processos de oxidação são responsáveis pela redução da vida útil das matérias-primas lipídicas. Dentre os processos de oxidação, a rancidez é a principal alteração que ocorre, resultando em modificações consideráveis na qualidade final e sensorial dos óleos vegetais e determinando, de uma forma direta, a vida útil do mesmo. A auto oxidação, a polimerização térmica ou a oxidação térmica também são alterações químicas que ocorrem nos óleos vegetais, sendo essas reações aceleradas pelo mal armazenamento e também pelo calor. O óleo de café torrado é um produto de altíssimo valor agregado, uma vez que seu valor de mercado é muito maior que a matéria-prima principal, o café. Assim sendo, o objetivo deste estudo foi qualificar e quantificar os ácidos graxos presentes por meio de cromatografia gasosa, qualificar os compostos aromáticos e quantificar e monitorar o teor de cafeína presente no óleo durante 12 meses em diferentes temperaturas de armazenamento. Na análise dos compostos aromáticos foi possível identificar vários compostos responsáveis pelo aroma de café e não foi identificado o composto malonaldeído, responsável pelo aroma de ranço em óleos durante o armazenamento. Os principais ácidos graxos presentes no óleo de café são o Linoléico, Palmítico, Esteárico e o Oléico. O óleo apresentou uma quantidade de cafeína, que se manteve constante ao longo de 12 meses e em ambas temperaturas de armazenamento.Research, Society and Development2020-12-03info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/1061810.33448/rsd-v9i11.10618Research, Society and Development; Vol. 9 No. 11; e76291110618Research, Society and Development; Vol. 9 Núm. 11; e76291110618Research, Society and Development; v. 9 n. 11; e762911106182525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/10618/9325Copyright (c) 2020 Marcelo Zuchi Sanches; Ermelindo de Souza Silva Neto; Claudio Takeo Ueno; Marianne Ayumi Shirai; Lyssa Setsuko Sakanakahttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessSanches, Marcelo Zuchi Silva Neto, Ermelindo de Souza Ueno, Claudio TakeoShirai, Marianne Ayumi Sakanaka, Lyssa Setsuko 2020-12-10T23:37:57Zoai:ojs.pkp.sfu.ca:article/10618Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:32:39.023681Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false
dc.title.none.fl_str_mv Roasted coffee oil (Coffea arabica): Characterization of fatty acids, qualification of aromatic compounds and quantification of caffeine content
Aceite de café tostado (Coffea arabica): Caracterización de ácidos grasos, calificación de compuestos aromáticos y cuantificación del contenido de cafeína
Óleo de café torrado (Coffea arabica): Caracterização dos ácidos graxos, qualificação dos compostos aromáticos e quantificação do teor de cafeína
title Roasted coffee oil (Coffea arabica): Characterization of fatty acids, qualification of aromatic compounds and quantification of caffeine content
spellingShingle Roasted coffee oil (Coffea arabica): Characterization of fatty acids, qualification of aromatic compounds and quantification of caffeine content
Sanches, Marcelo Zuchi
Coffea arábica
Malonaldeído
Vida útil.
Coffea arábica
Malonaldehído
Vida útil.
Coffea arabica
Malonaldehyde
Shelf life.
title_short Roasted coffee oil (Coffea arabica): Characterization of fatty acids, qualification of aromatic compounds and quantification of caffeine content
title_full Roasted coffee oil (Coffea arabica): Characterization of fatty acids, qualification of aromatic compounds and quantification of caffeine content
title_fullStr Roasted coffee oil (Coffea arabica): Characterization of fatty acids, qualification of aromatic compounds and quantification of caffeine content
title_full_unstemmed Roasted coffee oil (Coffea arabica): Characterization of fatty acids, qualification of aromatic compounds and quantification of caffeine content
title_sort Roasted coffee oil (Coffea arabica): Characterization of fatty acids, qualification of aromatic compounds and quantification of caffeine content
author Sanches, Marcelo Zuchi
author_facet Sanches, Marcelo Zuchi
Silva Neto, Ermelindo de Souza
Ueno, Claudio Takeo
Shirai, Marianne Ayumi
Sakanaka, Lyssa Setsuko
author_role author
author2 Silva Neto, Ermelindo de Souza
Ueno, Claudio Takeo
Shirai, Marianne Ayumi
Sakanaka, Lyssa Setsuko
author2_role author
author
author
author
dc.contributor.author.fl_str_mv Sanches, Marcelo Zuchi
Silva Neto, Ermelindo de Souza
Ueno, Claudio Takeo
Shirai, Marianne Ayumi
Sakanaka, Lyssa Setsuko
dc.subject.por.fl_str_mv Coffea arábica
Malonaldeído
Vida útil.
Coffea arábica
Malonaldehído
Vida útil.
Coffea arabica
Malonaldehyde
Shelf life.
topic Coffea arábica
Malonaldeído
Vida útil.
Coffea arábica
Malonaldehído
Vida útil.
Coffea arabica
Malonaldehyde
Shelf life.
description The shelf life of a vegetable oil depends on some variables which includes cultivation, extraction, transport and, mainly, the storage of the grains. Oxidation processes are responsible for reducing the shelf life of lipids from raw materials. Among oxidation processes, rancidity is the main alteration that occurs, resulting in considerable changes in the final and sensory quality of vegetable oils and directly determines its shelf life. Auto-oxidation, thermal polymerization or thermal oxidation are also chemical changes that occur in vegetable oils, and these reactions are accelerated by poor storage conditions and heating. Roasted coffee oil is a product with extremely high added value, since its market value is much higher than the main raw material, coffee. Therefore, the objective of this study was to qualify and quantify the fatty acids present in coffee oil through gas chromatography, qualify the aromatic compounds and quantify and monitor the caffeine content during 12 months at different storage temperatures. In the analysis of aromatic compounds, it was possible to identify several compounds responsible for the aroma of coffee and the malonaldehyde compound, which is responsible for the rancid aroma in oils during storage, was not identified. The main fatty acids present in coffee oil are Linoleic, Palmitic, Stearic and Oleic acid. The oil showed an amount of caffeine, which remained constant over 12 months at both storage temperatures.
publishDate 2020
dc.date.none.fl_str_mv 2020-12-03
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/10618
10.33448/rsd-v9i11.10618
url https://rsdjournal.org/index.php/rsd/article/view/10618
identifier_str_mv 10.33448/rsd-v9i11.10618
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/10618/9325
dc.rights.driver.fl_str_mv https://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Research, Society and Development
publisher.none.fl_str_mv Research, Society and Development
dc.source.none.fl_str_mv Research, Society and Development; Vol. 9 No. 11; e76291110618
Research, Society and Development; Vol. 9 Núm. 11; e76291110618
Research, Society and Development; v. 9 n. 11; e76291110618
2525-3409
reponame:Research, Society and Development
instname:Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
instname_str Universidade Federal de Itajubá (UNIFEI)
instacron_str UNIFEI
institution UNIFEI
reponame_str Research, Society and Development
collection Research, Society and Development
repository.name.fl_str_mv Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)
repository.mail.fl_str_mv rsd.articles@gmail.com
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