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PHYSICOCHEMICAL CHARACTERIZATION OF OIL FROM GREEN AND ROASTED COFFEE

Student Ioana Serb

First published: 2014-06-20https://doi.org/10.5593/sgem2014/b53/s21.040View metrics

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Publication details

Title
PHYSICOCHEMICAL CHARACTERIZATION OF OIL FROM GREEN AND ROASTED COFFEE
Authors
Student Ioana Serb
Proceedings
SGEM International Multidisciplinary Scientific GeoConference EXPO Proceedings; 14th SGEM GeoConference on ECOLOGY, ECONOMICS, EDUCATION AND LEGISLATION
Publisher
Stef92 Technology
Year
2014
Pages
Not available yet
ISSN
1314-2704
ISBN
978-619-7105-19-3
Language
en
Publication type
Conference Paper
References36

  1. AOCS, Official and Recommended Practices of the American Oil Chemists’ Society, Official methods and recommended practices , 5th ed., edited by Firestone, D., Publisher, AOAC Press, Champaign Illinois, USA, 1998.

  2. M. Anese, T. De Pilli, R. Massini, C. R. Lerici, Oxidative stability of the lipid fraction in roasted coffee, Italian Journal of Food Science, vol. 12, pp. 457–462, 2000.

  3. Folstar, P., Lipids coffee, Clarke, R. J., Macrae, R., eds. London: Elsevier Applied Science, Vol. 1: Chemistry, pp. 203–222, 1985.

  4. Franca, A. S., Oliveira, L. S., Mendonc-a, J. C. F., & Silva, X. A. , Physical and chemical attributes of defective crude and roasted coffee beans. Food Chemistry, vol. 90 (1–2), pp. 89–94, 2005a.

  5. ISO 3961:1996 Animal and vegetable fats and oils – Determination of iodine value.

  6. ISO 3657: 2002 Animal and vegetable fats and oils – Determination of saponification value. Section Environmental Economics

  7. Kolling-Speer, L., Speer, K. The Raw Seed composition, Espresso Coffee, the Science of Quality., Eds. Italy Elsevier Academic Press, pp. 148–178, 2005.

  8. Lago, R. C. A., Lipı´dios em gra˜os de cafe´, B. CEPPA (Centro de Pesquisa e Processamento de Alimentos), vol. 19(2), pp. 319–341, 2001.

  9. Leandro S. Oliveira, Adriana S. Franca, Juliana C.F. Mendonc-a, Mario C. Barros- Ju´nior, Proximate composition and fatty acids profile of green and roasted defective coffee beans, LWT, vol. 39, pp. 235–239, 2006.

  10. Melvin A. Durána , Rubens Maciel Filhob, Maria R. Wolf Maciel, Rate-Based Modeling Approach and Simulation for Molecular Distillation of Green Coffee Oil, 20th European Symposium on Computer Aided Process Engineering, Computer Aided Chemical Engineering, vol. 28, pp. 259–264, 2010..

  11. Morait, Gh, Controlul analitic al medicamentelor, Ed. Medicală, Bucureşti, 1987;

  12. Sonia Calligaris, Marina Munari, Gianmichele Arrighetti and Luisa Barba , Insights into the physicochemical properties of coffee oil, European Journal of Lipid Science Technology, vol. 111, pp. 1270–1277, 2009.

  13. K. Speer, I. Kolling-Speer: Lipids. Coffee: Recent Developments, Eds. R. J. Clarke, O. G. Vitzthum, Blackwell Science, Oxford (UK), pp. 33– 49, 2001.

  14. Md Tamzid Hossain Molla, M T Alam1 and M A-U-Islam, Physico-chemical and nutritional studies of terminalia belerica roxb. Seeed oil and seed kerne, Journal of bio- science, vol. 15, pp. 117-126, 2007.

  15. Toci, A. T., Neto, V. J. F. M., Torres, A. G., Calado, V., Farah, A. Tryacylglicerols changes during the storage of roasted coffee, Proc. 22nd International Conference of Coffee Science ASIC, Campinas, SP, Brazil, pp. 504–507, 2008.

  16. Trugo, L. C., Macrae R., A study of the effect of roasting on the chlorogenic acid composition of coffee using HPLC, Food Chemistry, vol. 15, pp. 219–227, 1984.

  17. M. A. Vila, S. Andeuza, P. De Pena, C. Cid: Fatty acid evolution during the storage of ground, roasted coffees, Journal Am Oil Chem Society, vol. 82, pp. 639–646, 2005.

  18. A. J. Wilson, M. Petracco, E. Illy, Some preliminary investigations of oil biosynthesis in the coffee fruit and its subsequent redistribution within green and roasted beans, Proceedings of the 17th ASIC Colloquium, ASIC, Paris (France), pp. 92– , 1997.

  19. AOCS, Official and Recommended Practices of the American Oil Chemists’ Society, Official methods and recommended practices , 5th ed., edited by Firestone, D., Publisher, AOAC Press, Champaign Illinois, USA, 1998.

  20. M. Anese, T. De Pilli, R. Massini, C. R. Lerici, Oxidative stability of the lipid fraction in roasted coffee, Italian Journal of Food Science, vol. 12, pp. 457–462, 2000.

  21. Folstar, P., Lipids coffee, Clarke, R. J., Macrae, R., eds. London: Elsevier Applied Science, Vol. 1: Chemistry, pp. 203–222, 1985.

  22. Franca, A. S., Oliveira, L. S., Mendonc-a, J. C. F., & Silva, X. A. , Physical and chemical attributes of defective crude and roasted coffee beans. Food Chemistry, vol. 90 (1–2), pp. 89–94, 2005a.

  23. ISO 3961:1996 Animal and vegetable fats and oils – Determination of iodine value.

  24. ISO 3657: 2002 Animal and vegetable fats and oils – Determination of saponification value. Section Environmental Economics

  25. Kolling-Speer, L., Speer, K. The Raw Seed composition, Espresso Coffee, the Science of Quality., Eds. Italy Elsevier Academic Press, pp. 148–178, 2005.

  26. Lago, R. C. A., Lipı´dios em gra˜os de cafe´, B. CEPPA (Centro de Pesquisa e Processamento de Alimentos), vol. 19(2), pp. 319–341, 2001.

  27. Leandro S. Oliveira, Adriana S. Franca, Juliana C.F. Mendonc-a, Mario C. Barros- Ju´nior, Proximate composition and fatty acids profile of green and roasted defective coffee beans, LWT, vol. 39, pp. 235–239, 2006.

  28. Melvin A. Durána , Rubens Maciel Filhob, Maria R. Wolf Maciel, Rate-Based Modeling Approach and Simulation for Molecular Distillation of Green Coffee Oil, 20th European Symposium on Computer Aided Process Engineering, Computer Aided Chemical Engineering, vol. 28, pp. 259–264, 2010..

  29. Morait, Gh, Controlul analitic al medicamentelor, Ed. Medicală, Bucureşti, 1987;

  30. Sonia Calligaris, Marina Munari, Gianmichele Arrighetti and Luisa Barba , Insights into the physicochemical properties of coffee oil, European Journal of Lipid Science Technology, vol. 111, pp. 1270–1277, 2009.

  31. K. Speer, I. Kolling-Speer: Lipids. Coffee: Recent Developments, Eds. R. J. Clarke, O. G. Vitzthum, Blackwell Science, Oxford (UK), pp. 33– 49, 2001.

  32. Md Tamzid Hossain Molla, M T Alam1 and M A-U-Islam, Physico-chemical and nutritional studies of terminalia belerica roxb. Seeed oil and seed kerne, Journal of bio- science, vol. 15, pp. 117-126, 2007.

  33. Toci, A. T., Neto, V. J. F. M., Torres, A. G., Calado, V., Farah, A. Tryacylglicerols changes during the storage of roasted coffee, Proc. 22nd International Conference of Coffee Science ASIC, Campinas, SP, Brazil, pp. 504–507, 2008.

  34. Trugo, L. C., Macrae R., A study of the effect of roasting on the chlorogenic acid composition of coffee using HPLC, Food Chemistry, vol. 15, pp. 219–227, 1984.

  35. M. A. Vila, S. Andeuza, P. De Pena, C. Cid: Fatty acid evolution during the storage of ground, roasted coffees, Journal Am Oil Chem Society, vol. 82, pp. 639–646, 2005.

  36. A. J. Wilson, M. Petracco, E. Illy, Some preliminary investigations of oil biosynthesis in the coffee fruit and its subsequent redistribution within green and roasted beans, Proceedings of the 17th ASIC Colloquium, ASIC, Paris (France), pp. 92– , 1997.

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