The effect of unsaponifiable matter on the properties of coffee seed oil | Zendy

Hartman Leopold | Zendy; Lago Regina C. A. | Zendy; Tango J. S. | Zendy; Teixeira C. G. | Zendy

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The effect of unsaponifiable matter on the properties of coffee seed oil

Author(s) -

Hartman Leopold,

Lago Regina C. A.,

Tango J. S.,

Teixeira C. G.

Publication year - 1968

Publication title -

journal of the american oil chemists' society

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.512

H-Index - 117

eISSN - 1558-9331

pISSN - 0003-021X

DOI - 10.1007/bf02667175

Subject(s) - unsaponifiable , chemistry , saponification value , melting point , saponification , food science , freezing point , botany , organic chemistry , iodine value , biology , physics , thermodynamics

The unsaponifiable matter of coffee seed oil has been shown to be responsible for the comparatively low melting‐point (approximately 8C) of this oil. The melting point of coffee oil fatty acids, free of unsaponifiable matter, is 40−42C, and their esterification with glycerol produces an oil with a melting point of 34−36C. The unsaponifiable matter is probably responsible for high refining losses of coffee oil since the surface activity of its main constituents facilitates a partial saponification or emulsification of neutral oil during the treatment with alkalies, especially in oils with high acidity.

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