Quality attributes of roasted Arabica coffee oil extracted by pressing: composition, antioxidant activity, sun protection factor and other physical and chemical parameters

B.R. Böger; A.L.B.  Mori; M.C.  Viegas; M.T.  Benassi

doi:10.3989/gya.1144192

Autores/as

B.R. Böger Department of Food Science and Technology, Universidade Estadual de Londrina https://orcid.org/0000-0003-2036-4939
A.L.B. Mori Department of Food Science and Technology, Universidade Estadual de Londrina https://orcid.org/0000-0002-0372-1706
M.C. Viegas Research & Development, Companhia Iguacu de Café Solúvel https://orcid.org/0000-0003-4107-3700
M.T. Benassi Department of Food Science and Technology, Universidade Estadual de Londrina https://orcid.org/0000-0003-3448-822X

DOI:

https://doi.org/10.3989/gya.1144192

Palabras clave:

Café Arabica, Compuestos volátiles, Diterpenos, Tocoferoles

Resumen

Esta investigación reporta una caracterización completa del perfil de composición y características físicas y químicas del aceite de café Arábica tostado obtenido por prensado mecánico. El aceite presentó un índice de peróxido de 3,21 meq·kg^-1 y un índice de acidez de 7,3 mg de KOH·g^-1. Se observó una mayor proporción de ácidos grasos insaturados (58%), ácido linoleico, (L) y palmítico (P); PLL y PLP se estimaron como los principales triacilgliceroles. El aceite se caracterizó por un alto contenido de diterpenos y tocoferoles (3720 y 913 mg·100g^-1, respectivamente), la presencia de cafeína y ácidos clorogénicos, así como un alto factor de protección solar (9,7) y capacidad de captación de radicales libres ABTS (12,5 mg de Trolox·mL^-1). Entre los 35 compuestos volátiles estudiados, el furfuritiol y las pirazinas fueron los componentes principales del aceite. Estas propiedades mostraron que el aceite de café tostado tiene un buen potencial para su uso en alimentos y cosméticos.

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