Roasted coffee oil (Coffea arabica): Characterization of fatty acids, qualification of aromatic compounds and quantification of caffeine content
DOI:
https://doi.org/10.33448/rsd-v9i11.10618Keywords:
Coffea arabica; Malonaldehyde; Shelf life.Abstract
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.
References
Adams, R. P. (1995). Identification of essential oil components by gas chromatography/ mass spectrometry. Carol Stream: Allured. 469.
Bandeira, R. D. C. C., Toci, A. T., Trugo, L. C., Farah, A. (2009). Composição volátil dos defeitos intrínsecos do café por CG/EM-headspace. Quim. Nova, 32(2), 309-314, Universidade Federal do Rio de Janeiro, Ilha do Fundão, 21949-900 Rio de Janeiro - RJ, Brasil.
Cia. Iguaçú de café solúvel (2016). High quality products: Coffee oil. Recuperado de http://www.iguacu.com.br/nossos-produtos/a-granel/oleo-de-cafe/ Acesso em: março/2016.
Corsini, M. S., Jorge, N., Miguel, A. M. R. O., Vicente, E. (2008). Perfil de ácidos graxos e avaliação da alteração em óleos de fritura. Quím. Nova. 31(5), São Paulo.
Filho, S. T., et al. (2014). Deterioração de óleos vegetais expostos a diferentes condições de armazenamento. Revista Eletrônica em Gestão, Educação e Tecnologia Ambiental - REGETe-ISSN 2236 1170. 18, 07-13
ISO - International Organization for Standardization (1978). Animal and vegetable fats and oils – Preparation of methyl esters of fatty acids. (ISO 5509).
Lago, R. C. A., Antoniassi, R. (2000). Composição de esteróis em óleos de café por cromatografia gasosa de alta resolução. In: Simpósio de pesquisa dos cafés do Brasil, 2000, Poço de Caldas. Resumos expandidos. Poços de Caldas: Ministério da Agricultura e do Abastecimento, 2, 744-747.
Oliveira, A. L. (2001). Extração supercrítica de óleo aromático de Café torrado. Tese. Faculdade de Engenharia de Alimentos, 142f., Universidade Estadual de Campinas. Brasil.
Oliveira, A. L., Cruz, P. M., Eberlin, M. N., Cabral, F. A. (2005). Óleo de café torrado obtido por prensagem dos Grãos: Análise da Composição por GC-MS. Ciênc. Tecnol. Aliment. 25(4).
Pádua, F. R. M., Pereira, R. G. F. A., Lopes, L. M. V., Melo, W. C., Morais, A. R. Avaliação sensorial e da composição química, durante o armazenamento, do café torrado e moído. Revista Brasileira de Armazenamento, Especial Café, Viçosa, 5, 15-21.
Sawynok, J. (1995). Pharmacological Rationale for the Clinical Use of Caffeine. Drugs. 49. 37-50. 10.2165/00003495-199549010-00004.
Silva, C. J. R. S., Benjamim, C. J. R., Carvalho, L. B., Rocha, E. M. B., Mori, E. (2018). Determinação do teor de cafeína em diferentes tipos de cafés. Demetra; 13(2), 477-484.
Turatti, J. M. (2001). Extração e caracterização de óleo de café. In: Simpósio de Pesquisa dos Cafés do Brasil, Vitória, 2001. Resumos expandidos. Brasília: EMBRAPA Café, 1533-1539.
Wagemaker, T. A. L. (2009). Variabilidade do teor de óleo, de seu fator de proteção solar e de outros componentes da fração lipídica do gênero Coffea visando usos alternativos aos grãos. Dissertação de Mestrado. Instituto agronômico. Campinas.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2020 Marcelo Zuchi Sanches; Ermelindo de Souza Silva Neto; Claudio Takeo Ueno; Marianne Ayumi Shirai; Lyssa Setsuko Sakanaka
This work is licensed under a Creative Commons Attribution 4.0 International License.
Authors who publish with this journal agree to the following terms:
1) Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
2) Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
3) Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work.