Design of volatile organic compounds profiles of roasted Coffea arabica extracts produced by supercritical and conventional solvents

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.contributorUniversidade Estadual Paulista (UNESP)-
Autor(es): dc.contributorUniversity of Aveiro-
Autor(es): dc.contributorFederal University of Latin American Integration (UNILA)-
Autor(es): dc.creatorde Toledo, Paulo R. A. B.-
Autor(es): dc.creatorde Melo, Marcelo M. R.-
Autor(es): dc.creatorRodrigues, Vítor H.-
Autor(es): dc.creatorPezza, Helena R.-
Autor(es): dc.creatorRocha, Sílvia M.-
Autor(es): dc.creatorToci, Aline T.-
Autor(es): dc.creatorPezza, Leonardo-
Autor(es): dc.creatorPortugal, Inês-
Autor(es): dc.creatorSilva, Carlos M.-
Data de aceite: dc.date.accessioned2025-08-21T23:38:11Z-
Data de disponibilização: dc.date.available2025-08-21T23:38:11Z-
Data de envio: dc.date.issued2023-03-02-
Data de envio: dc.date.issued2023-03-02-
Data de envio: dc.date.issued2022-08-01-
Fonte completa do material: dc.identifierhttp://dx.doi.org/10.1111/ijfs.15882-
Fonte completa do material: dc.identifierhttp://hdl.handle.net/11449/241942-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/241942-
Descrição: dc.descriptionThis work addresses the potential of supercritical fluid extraction (SFE) to design volatile organic compounds (VOCs) profiles using roasted Coffea arabica. On the whole, 57 VOCs were identified by HS-SPME/GC–MS. A full factorial design was adopted to study the effect of pressure (180 and 300 bar), temperature (40 and 80 °C) and ethanol content (0 and 5 wt.%). The total extraction yield ranged from 1.4 wt.% to 9.8 wt.%. At 180 bar and 80 °C, two extracts exhibited VOCs amount up to 3.5 times higher than the dichloromethane extract. Temperature and pressure favoured VOCs amount and total yield in conflicting ways, and ethanol had a negligible effect on VOCs amount. At 180 bar and 80 °C, the VOCs profile revealed a reinforcement of pyrroles, phenols, cyclopentenes and pyrans, at the expense of pyridines, carboxylic acids and furans. Hence, this essay evidences the potential of SFE to engineer coffee VOCs profiles.-
Descrição: dc.descriptionInstitute of Chemistry State University of São Paulo – UNESP, SP-
Descrição: dc.descriptionCICECO – Aveiro Institute of Materials Department of Chemistry University of Aveiro-
Descrição: dc.descriptionDepartment of Chemistry & LAQV-REQUIMTE Campus de Santiago University of Aveiro-
Descrição: dc.descriptionEnvironmental and Food Interdisciplinary Studies Laboratory (LEIMAA) Latin American Institute of Life and Nature Sciences (ILACVN) Federal University of Latin American Integration (UNILA), 85867-970-
Descrição: dc.descriptionInstitute of Chemistry State University of São Paulo – UNESP, SP-
Formato: dc.format5479-5493-
Idioma: dc.languageen-
Relação: dc.relationInternational Journal of Food Science and Technology-
???dc.source???: dc.sourceScopus-
Palavras-chave: dc.subjectDesign of experiments-
Palavras-chave: dc.subjectHS-SPME/GC–MS-
Palavras-chave: dc.subjectroasted coffee-
Palavras-chave: dc.subjectsupercritical fluid extraction-
Palavras-chave: dc.subjectVOCs profile-
Título: dc.titleDesign of volatile organic compounds profiles of roasted Coffea arabica extracts produced by supercritical and conventional solvents-
Tipo de arquivo: dc.typelivro digital-
Aparece nas coleções:Repositório Institucional - Unesp

Não existem arquivos associados a este item.