Study of the fatty acid profile and the aroma composition of oil obtained from roasted Colombian coffee beans by supercritical fluid extraction

In the present work, the extraction of oil from roasted coffee beans using supercritical carbon dioxide (CO) under different conditions of pressure (15-30 MPa) and temperature (40-60°C) was studied. A central composite experimental design was employed in order to establish the effect of these parameters on the yield and fatty acids composition that was determined by gas chromatography with flame ionization detector (GC-FID). The aroma was analyzed by headspace solid phase microextraction (HS-SPME). The optimum oil yield was 8.9%, obtained at 33.1 MPa and 35.9°C. The main fatty acids identified were palmitic (46.1%), linoleic (32.9%), oleic (8.0%), stearic (6.6%) and arachidic (1.9%). The volatile compounds of the coffee oil belong mainly to the family of furans and pyrazines, which maintain the particular features of the roasted coffee. This fact makes the coffee oil attractive to be used in the food and/or cosmetic industry.H.B. thanks to the University of Nariño for the financial support of the project. A.P.S.C. thanks the Administrative Department of Science, Technology and Innovation COLCIENCIAS (Colombia) for her Ph.D. Scholarship.Peer Reviewe

Study of the fatty acid profile and the aroma composition of oil obtained from roasted Colombian coffee beans by supercritical fluid extraction

In the present work, the extraction of oil from roasted coffee beans using supercritical carbon dioxide (SCCO2) under different conditions of pressure (15–30 MPa) and temperature (40–60 °C) was studied. A central composite experimental design was employed in order to establish the effect of these parameters on the yield and fatty acids composition that was determined by gas chromatography with flame ionization detector (GC-FID). The aroma was analyzed by headspace solid phase microextraction (HS-SPME). The optimum oil yield was 8.9%, obtained at 33.1 MPa and 35.9 °C. The main fatty acids identified were palmitic (46.1%), linoleic (32.9%), oleic (8.0%), stearic (6.6%) and arachidic (1.9%). The volatile compounds of the coffee oil belong mainly to the family of furans and pyrazines, which maintain the particular features of the roasted coffee. This fact makes the coffee oil attractive to be used in the food and/or cosmetic industry