Microwave-assisted extraction of green coffee oil and quantification of diterpenes by HPLC

•A new procedure for green coffee oil extraction by microwave assisted.•This protocol is simple, fast and enable to extract diterpenes in high amounts.•An easy method of diterpenes extraction for the isolation of cafestol and kahweol. The microwave-assisted extraction (MAE) of 13 different green coffee beans (Coffea arabica L.) was compared to Soxhlet extraction for oil obtention. The full factorial design applied to the microwave-assisted extraction (MAE), related to time and temperature parameters, allowed to develop a powerful fast and smooth methodology (10min at 45°C) compared to a 4h Soxhlet extraction. The quantification of cafestol and kahweol diterpenes present in the coffee oil was monitored by HPLC/UV and showed satisfactory linearity (R2=0.9979), precision (CV 3.7%), recovery (