Pressurized-fluid extraction of cafestol and kahweol diterpenes from green coffee

Cafestol and kahweol were extracted from green coffee beans (C. arabica) using a pressurized-fluid extraction (PFE) system. The effects of extracting solvent (i.e. water, ethanol and methanol), flow rate (0.5, 1.0, 2.0 and 3.0mL·min−1), extraction temperature (60, 80 and 100°C) and time on extractio...

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Veröffentlicht in:	Innovative food science & emerging technologies 2016-10, Vol.37, p.145-152
Hauptverfasser:	Belandria, Veronica, Aparecida de Oliveira, Paola Maressa, Chartier, Agnes, Rabi, José A., de Oliveira, Alessandra Lopes, Bostyn, Stephane
Format:	Artikel
Sprache:	eng
Schlagworte:	Cafestol Chemical Sciences Diterpenes Green coffee Kahweol Pressurized-fluid extraction Quantification
Online-Zugang:	Volltext
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