Open AccessSpent Coffee Ground Oil as a Potential Alternative for Vegetable Oil Production: Evidence from Oil Content, Lipid Profiling, and Physicochemical Characterization
Publication year - 2021
Publication title -
biointerface research in applied chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.216
H-Index - 11
ISSN - 2069-5837
DOI - 10.33263/briac125.63086320
Subject(s) - stigmasterol , food science , chemistry , campesterol , linoleic acid , oleic acid , vegetable oil , fatty acid , palmitic acid , sterol , chromatography , cholesterol , biochemistry
In this work, routinely measured physicochemical indices and lipid profiling of oil extracted from spent coffee grounds (SCG) were evaluated to assess the suitability of SCG as a new candidate for oil production. The obtained results reveal that the oil yield was 18.55±1.5 g/100g. Physicochemical indices were comparable to those of widely consumed vegetable oils in the range set in several studies. The main fatty acids of SCG oil were linoleic acid 43.20±2.19 g/100g, palmitic acid 31.78±2.02 g/100g, and oleic acid 12.68±1.15 g/100g dry basis. For sterol composition, β-sitosterol was the most abundant sterol (44.70±0.01%), followed by stigmasterol (27.57±0.01%) and campesterol (12.16±0.01%). In conclusion, this composition is typical for many other vegetable oils. Therefore, this oil may be considered a good alternative for vegetable oil production for new multi-purpose products such as cosmetic and industrial pharmaceutical uses.