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Review
. 2024 Aug 20;13(16):2601.
doi: 10.3390/foods13162601.

Coffee Oil Extraction Methods: A Review

Raquel C Ribeiro  1   2 , Maria Fernanda S Mota  3 , Rodrigo M V Silva  1 , Diana C Silva  4 , Fabio J M Novaes  4 , Valdir F da Veiga Jr  5 , Humberto R Bizzo  6 , Ricardo S S Teixeira  2 , Claudia M Rezende  1
Affiliations
Review

Coffee Oil Extraction Methods: A Review

Raquel C Ribeiro et al. Foods. .

Abstract

Green and roasted coffee oils are products rich in bioactive compounds, such as linoleic acid and the diterpenes cafestol and kahweol, being a potential ingredient for food and cosmetic industries. An overview of oil extraction techniques most applied for coffee beans and their influence on the oil composition is presented. Both green and roasted coffee oil extractions are highlighted. Pressing, Soxhlet, microwave, and supercritical fluid extraction were the most used techniques used for coffee oil extraction. Conventional Soxhlet is most used on a lab scale, while pressing is most used in industry. Supercritical fluid extraction has also been evaluated mainly due to the environmental approach. One of the highlighted activities in Brazilian agribusiness is the industrialization of oils due to their increasing use in the formulation of cosmetics, pharmaceuticals, and foods. Green coffee oil (raw bean) has desirable bioactive compounds, increasing the interest of private companies and research institutions in its extraction process to preserve the properties contained in the oils.

Keywords: Arabica coffee; Canephora coffee; Soxhlet; green coffee oil; press; roasted coffee oil; supercritical fluid.

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Conflict of interest statement

The authors declare no conflicts of interest.

Figures

Figure 1
Figure 1
Most-used processes and techniques for coffee oil production.
Figure 2
Figure 2
Chemical composition of Arabica (A) and Canephora (B) coffee lipid fractions (based on Lercker et al. [18]). NI: not identified; DG: diacylglycerols; DA: diterpene alcohols; TG: triacylglycerols; DE: diterpene esters.
Figure 3
Figure 3
Chemical structures of: (A) cafestol, (B) kahweol, and (C) 16-O-methylcafestol.
Figure 4
Figure 4
Chemical structure of βN-alkanoyl-5-hydroxytryptamines (n = 19 or 17C, for major compounds).
See this image and copyright information in PMC

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