PHYSICOCHEMICAL CHARACTERIZATION OF OIL FROM GREEN AND ROASTED COFFEE

References: 14th International Multidisciplinary Scientific GeoConference SGEM 2014, www.sgem.org, SGEM2014 Conference Proceedings, ISBN 978-619-7105-19-3 / ISSN 1314-2704, June 19-25, 2014, Book 5, Vol. 3, 301-306 pp

ABSTRACT
The oil extracted from coffee beans has different applications in the food and pharmaceutical sectors. The objective of this work was to determine the physicochemical parameters of the oil from green and roasted coffee. The determined values of acidity, refractometric, iodine, saponification and peroxide indexes were similar with those reported before for oil from roasted coffe. The significant differences were registred in case of saponification and peroxid indexes. In this respect, the experimental saponification value of oil from green coffee was 14% higher then of the oil from roasted coffee, whereas the determined peroxid value of oil from green coffee was 2,8% smaller than of the oil from roasted coffee. The pH and sugar content of the two oils was relatively close.

Keywords: oil, green coffee, roasted coffee, physicochemical parameters