Microwave-assisted methanolysis of green coffee oil

作者：Oigman S S; de Souza R O M A; dos Santos Junior H M; Hovell A M C; Hamerski L; Rezende C M^*

来源：Food Chemistry, 2012, 134(2): 999-1004.

DOI：10.1016/j.foodchem.2012.03.007

• Cafestol
• Kahweol
• Experimental design
• Coffee diterpenes
• Response surface modeling

Optimisation of a microwave-assisted methanolysis was performed to obtain cafestol and kahweol directly from green coffee oil (Coffea arabica). A two-factor (the methanolysis period and temperature), three-level, factorial experimental design (3(2)) was adopted. The methanolysis procedure was performed under microwave irradiation, using closed vessel and accurate fast responding internal fibre-optic temperature probe. The effects on the responses were measured by HPLC. After 3 min of microwave irradiation (hold time) at 100 degrees C, with 500 mg of green coffee oil, a yield higher than 99% was obtained. The yield of this reaction is 26% after 2 h when working under conventional heating. The methods described in the literature lead to long reaction times, poor yields and formation of side products. The microwave-assisted technique proved to be faster, avoided undesired side products and gave better conversion, when compared to conventional heating process.

• 出版日期2012-9-15