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Thermal behavior of coffee oil (Robusta and Arabica species)

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Abstract

Coffee seeds are a source for obtaining oil which is used in the candy, soluble coffee, and cosmetics industries. The main purpose of this study was the investigation of the lipid profile and thermal behavior of the roasted and in nature coffee oil of Arabica and Robusta species, using thermogravimetry, differential thermal analysis, derivative thermogravimetry, differential scanning calorimetry (DSC), and modulated DSC. Details concerning the thermal decomposition as well as data of the kinetic parameters have been described here. The kinetic studies were evaluated from several heating rates with a sample mass of 10 mg in open crucible under nitrogen atmospheres. The obtained data were evaluated with the isoconversional kinetic method, where the values of activation energy (E a/kJ mol−1) were evaluated in function of the conversion degree (α). In addition, this oil was evaluated by modulated DSC from 25 to −60 °C, where the transition phase behavior was verified.

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Acknowledgments

The authors wish to thank CAPES and FAPESP Foundation’s (Brazil) for financial support and Ms Rosana A. M. Soares for her technical assistance. The authors and this Foundation have no conflict of interest in regards to this manuscript.

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Authors and Affiliations

  1. Centro Universitário do Norte Paulista, UNORP, Sao Jose do Rio Preto, SP, Brazil

    Marcelo Kobelnilk

  2. Departamento de Nutrição, Faculdade de Saúde Pública, Universidade de São Paulo, Av. Doutor Arnaldo 715, Sao Paulo, 01246-904, Brazil

    Gustavo Guadagnucci Fontanari

  3. Departamento de Química Analítica, Instituto de Química, Unesp—Univ Estadual Paulista, C.P. 355, Araraquara, SP, 14800-900, Brazil

    Douglas Lopes Cassimiro, Clóvis Augusto Ribeiro & Marisa Spirandeli Crespi

Authors
  1. Marcelo Kobelnilk
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  2. Gustavo Guadagnucci Fontanari
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  3. Douglas Lopes Cassimiro
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  4. Clóvis Augusto Ribeiro
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  5. Marisa Spirandeli Crespi
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Correspondence to Marcelo Kobelnilk or Gustavo Guadagnucci Fontanari.

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Kobelnilk, M., Fontanari, G.G., Cassimiro, D.L. et al. Thermal behavior of coffee oil (Robusta and Arabica species). J Therm Anal Calorim 115, 2045–2052 (2014). https://doi.org/10.1007/s10973-013-3150-z

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  • DOI: https://doi.org/10.1007/s10973-013-3150-z

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