Skip to main content
SpringerLink
Log in

Spontaneous Precipitation of Caffeine from Supercritical Extracts of Roasted Coffee Beans

  • TECHNOLOGY OF ORGANIC SUBSTANCES
  • Published:
Theoretical Foundations of Chemical Engineering Aims and scope Submit manuscript

Abstract

The spontaneous precipitation of caffeine from black coffee bean extracts obtained by extraction with supercritical carbon dioxide has been found. This effect is observed for various types of coffee when using pressure values of the supercritical extractant on the order of 40–50 MPa. Two valuable products, caffeine and decaffeinated coffee oil, can be obtained by the simple centrifugation of CO2 extracts of coffee beans, which can be used in the food and cosmetic industries.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1.
Fig. 2.
Fig. 3.

Similar content being viewed by others

REFERENCES

  1. Zhuze, T.P., Rol’ szhatykh gazov kak rastvoritelei (The Role of Compressed Gases as Solvents), Moscow: Nedra, 1981.

  2. Supercritical Fluid Extraction of Nutraceuticals and Bioactive Compounds, Martinez, J.L., Ed., Boca Raton, Fla.: CRC, 2008.

    Google Scholar 

  3. Zosel, K., US Patent 4260639, 1981.

  4. McHugh, M. and Krukonis, V., Supercritical Fluid Extraction, Boston: Butterworth-Heinemann, 1994.

    Google Scholar 

  5. Perrut, M., Supercritical fluid applications: Industrial developments and economic issues, Ind. Eng. Chem. Res., 2000, vol. 39, no. 12, pp. 4531–4535. https://doi.org/10.1021/ie000211c

    Article  CAS  Google Scholar 

  6. Phelps, C.L., Smart, N.G., and Wai, C.M., Past, present, and possible future applications of supercritical fluid extraction technology, J. Chem. Educ., 1996, vol. 73, no. 12, p. 1163. https:// doi.org/https://doi.org/10.1021/ed073p1163

    Article  CAS  Google Scholar 

  7. Murthy, P.S. and Madhava Naidu, M., Sustainable management of coffee industry by-products and value addition – A review, Resour., Conserv. Recycl., 2012, vol. 66, pp. 45–58. http://dx.doi. org / 10.1016 / j.resconrec.2012.06.005

  8. Araújo, J.M.A. and Sandi, D., Extraction of coffee diterpenes and coffee oil using supercritical carbon dioxide, Food Chem., 2007, vol. 101, no. 3, pp. 1087–1094. https://doi.org/10.1016/j.foodchem.2006.03.008

    Article  CAS  Google Scholar 

  9. Lucas, S. and Cocero, M.J., Improvement of soluble coffee aroma using an integrated process of supercritical CO2 extraction with selective removal of the pungent volatiles by adsorption on activated carbon, Braz. J. Chem. Eng., 2006, vol. 23, no. 2, pp. 197–203. https://doi.org/10.1590/S0104-66322006000200006

    Article  CAS  Google Scholar 

  10. Machmudah, S., Kitada, K., Sasaki, M., Goto, M., Munemasa, J., and Yamagata, M., Simultaneous extraction and separation process for coffee beans with supercritical CO2 and water, Ind. Eng. Chem. Res., 2011, vol. 50, no. 4, pp. 2227–2235. https://doi.org/10.1021/ie101252w

    Article  CAS  Google Scholar 

  11. Pokrovskiy, O.I., Prokopchuk, D.I., Kostenko, M.O., Ustinovich, K.B., Parenago, O.O., and Lunin, V.V., Effect of pressure on the efficiency of supercritical fluid extraction of black coffee oil, Russ. J. Phys. Chem. B, 2018, vol. 12, no. 7, pp. 1176–1181. https://doi.org/10.1134/S1990793118070096

    Article  CAS  Google Scholar 

  12. Couto, R.M., Fernandes, J., da Silva, M.D.R.G., and Simões, P.C., Supercritical fluid extraction of lipids from spent coffee grounds, J. Supercrit. Fluids, 2009, vol. 51, no. 2, pp. 159–166. https://doi.org/10.1016/j.supflu.2009.09.009

    Article  CAS  Google Scholar 

  13. Cornelio-Santiago, H.P., Gonçalves, C.B., de Oliveira, N.A., and de Oliveira, A.L., Supercritical CO2 extraction of oil from green coffee beans: Solubility, triacylglycerol composition, thermophysical properties and thermodynamic modelling, J. Supercrit. Fluids, 2017, vol. 128, pp. 386–394. https://doi.org/10.1016/j.supflu.2017.05.030

    Article  CAS  Google Scholar 

  14. Ramos, E., Valero, E., Ibáñez, E., Reglero, G., and Tabera, J., Obtention of a brewed coffee aroma extract by an optimized supercritical CO2-based process, J. Agric. Food Chem., 1998, vol. 46, no. 10, pp. 4011–4016. https://doi.org/10.1021/jf9800155

    Article  CAS  Google Scholar 

  15. de Oliveira, P.M.A., de Almeida, R.H., de Oliveira, N.A., Bostyn, S., Gonçalves, C.B., and de Oliveira, A.L., Enrichment of diterpenes in green coffee oil using supercritical fluid extraction – Characterization and comparison with green coffee oil from pressing, J. Supercrit. Fluids, 2014, vol. 95, pp. 137–145. https://doi.org/10.1016/j.supflu.2014.08.016

    Article  CAS  Google Scholar 

  16. Hurtado-Benavides, A., Dorado, D.A., and del Pilar Sánchez-Camargo, A., Study of the fatty acid profile and the aroma composition of oil obtained from roasted Colombian coffee beans by supercritical fluid extraction, J. Supercrit. Fluids, 2016, vol. 113, pp. 44–52. https://doi.org/10.1016/j.supflu.2016.03.008

    Article  CAS  Google Scholar 

  17. de Azevedo, A.B.A., Kieckbush, T.G., Tashima, A.K., Mohamed, R.S., Mazzafera, P., and de Melo, S.A.B.V., Extraction of green coffee oil using supercritical carbon dioxide, J. Supercrit. Fluids, 2008, vol. 44, no. 2, pp. 186–192. https://doi.org/10.1016/j.supflu.2007.11.004

    Article  CAS  Google Scholar 

  18. Perrut, M. and Perrut, V., Towards ingredients by combining supercritical fluids with other processes, J. Supercrit. Fluids, 2018, vol. 134, pp. 214–219. https://doi.org/10.1016/j.supflu.2017.11.019

    Article  CAS  Google Scholar 

  19. Ustinovich, K.B., Prokopchuk, D.I., Pokrovskiy, O.I., Parenago, O.O., and Lunin, V.V., A small volume cyclone separator for supercritical fluid extraction, Russ. J. Phys. Chem. B, 2018, vol. 12, no. 8, pp. 1306–1309. https://doi.org/ 080134https://doi.org/10.1134/S1990793118

  20. Prokopchuk, D. and Pokrovskiy, O., On the enhanced accuracy of kinetic curve building in supercritical fluid extraction from aroma plants using a new 3D-printed extract collection device, Molecules, 2020, vol. 25, no. 9, p. 2008. https://doi.org/10.3390/molecules25092008

    Article  CAS  PubMed Central  Google Scholar 

Download references

ACKNOWLEDGMENTS

We thank A.E. Baranchikov (Kurnakov Institute of General and Inorganic Chemistry, Russian Academy of Sciences) for providing equipment for centrifugation.

Funding

This work was financially supported by the Russian Science Foundation, project no. 17-73-20377.

Author information

Authors and Affiliations

  1. Kurnakov Institute of General and Inorganic Chemistry, Russian Academy of Sciences, 119991, Moscow, Russia

    D. I. Prokopchuk, M. O. Kostenko & O. I. Pokrovskiy

  2. Moscow State University, 119991, Moscow, Russia

    M. O. Kostenko

Authors
  1. D. I. Prokopchuk
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. M. O. Kostenko
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. O. I. Pokrovskiy
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to O. I. Pokrovskiy.

Additional information

Translated by G. Levit

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Prokopchuk, D.I., Kostenko, M.O. & Pokrovskiy, O.I. Spontaneous Precipitation of Caffeine from Supercritical Extracts of Roasted Coffee Beans. Theor Found Chem Eng 55, 1010–1015 (2021). https://doi.org/10.1134/S0040579521050146

Download citation

  • Received:

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1134/S0040579521050146

Keywords:

Search

Navigation