Design of volatile organic compounds profiles of roasted Coffea arabica extracts produced by supercritical and conventional solvents. (18th June 2022)

• Record Type: Journal Article
• Authors: de Toledo, Paulo R. A. B.; de Melo, Marcelo M. R.; Rodrigues, Vítor H.; Pezza, Helena R.; Rocha, Sílvia M.; Toci, Aline T.; Pezza, Leonardo; Portugal, Inês; Silva, Carlos M.
• Is Part Of: International journal of food science & technology. Volume 57:Number 8(2022)
• Page Start: 5479
• Page End: 5493
• Publication Date: 2022-06-18
• Subjects: Design of experiments -- HS‐SPME/GC–MS -- roasted coffee -- supercritical fluid extraction -- VOCs profile; Food industry and trade -- Periodicals; 664
• DOI: 10.1111/ijfs.15882
• Languages: English
• ISSNs: 0950-5423

Abstract

Summary: This 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. Abstract : Figure 1 ‐ GC‐MS chromatograms of the extracts obtained by Soxhlet extraction with dichloromethane (A) and by SFE at 180 bar, 80 °C and 5 wt.% ethanol (B).