ArticlePloS one2015
Investigation on Crude and High-Temperature Heated Coffee Oil by ATR-FTIR Spectroscopy along with Antioxidant and Antimicrobial Properties.
Article in PloS one, 2015. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 14 papers.
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14 citing papers in PubMed, 49 citations in OpenAlex.
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- Coffee Silverskin Supplementation Alleviates High-Glucose-Diet-Induced Obesity by Modulating Lipogenic Gene Expression inMolecules (Basel, Switzerland) · 2026Article
- Impact of Water Activity on Physical Stability and Bioactive Compound Retention in Yellow Pitaya (Foods (Basel, Switzerland) · 2026Article
- Characterization of Coffee Waste-Based Biopolymer Composite Blends for Packaging Development.Foods (Basel, Switzerland) · 2025Article
- Preparation and Characterization of Biocomposite Films with Enhanced Oxygen Barrier and Antioxidant Properties Based on Polylactide and Extracts from Coffee Silverskin.Molecules (Basel, Switzerland) · 2025Article
- Exploring Spent Coffee Grounds: Comprehensive Morphological Analysis and Chemical Characterization for Potential Uses.Molecules (Basel, Switzerland) · 2024Article
- Application of ATR-FTIR for Green Arabica Bean Shelf-Life Determination in Accelerated Storage.Foods (Basel, Switzerland) · 2024Article
- Gas chromatography-mass spectrometry analysis of fatty acids in healthy and Aspergillus niger MH078571.1-infected Arabica coffee beans.PloS one · 2024Article
- A Comparative Analysis of Phenolic Content, Antioxidant Activity, Antimicrobial Activity, and Chemical Profile ofFoods (Basel, Switzerland) · 2023Article
- Exploring the Potential of Grape Pomace Extract to Inhibit Thermo-Oxidative Degradation of Sunflower Oil: From Routine Tests to ATR-FTIR Spectroscopy.Foods (Basel, Switzerland) · 2022Article
- Lipid Oxidation Changes of Arabica Green Coffee Beans during Accelerated Storage with Different Packaging Types.Foods (Basel, Switzerland) · 2022Article
- Article
- Spectroscopic Methods in the Evaluation of Modified Vegetable Base Oils fromMolecules (Basel, Switzerland) · 2018Article
- The influence of high-temperature heating on composition and thermo-oxidative stability of the oil extracted from Arabica coffee beans.PloS one · 2018Article
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Authors and funding
6 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The coffee oil has a promising potential to be used in food industry, but an efficient use, especially in products that required high-temperature heating, depends on its chemical composition and the changes induced by processing. Since there is little information on this topic, the aim of our study was to investigate the crude green and roasted coffee oil (GCO, RCO) and heated (HGCO, HRCO) for 1 h at 200°C, by Fourier Transform Infrared (FTIR) spectroscopy and in terms of antioxidant and antimicrobial properties. The results of FTIR spectroscopy revealed that no statistically significant differences (one-way ANOVA, p>0.05) in the oxidative status of GCO and RCO were found. The coffee oils heating induced significant spectral changes in the regions 3100-3600 cm(-1), 2800-3050 cm(-1) and 1680-1780 cm(-1) proved by the differences in the absorbance ratios A 3009 cm(-1)/A 2922 cm(-1), A 3009 cm(-1)/A 2853 cm(-1), A 3009 cm(-1)/A 1744 cm(-1), A 1744 cm(-1)/A 2922 cm(-1). These alterations were related to the reduction of the unsaturation degree due to primary and secondary oxidation processes of the lipid fraction. The radical scavenging ability of oils investigated by 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay revealed that the IC50 value of GCO was significantly lower than of RCO (p<0.05). The IC50 values of crude coffee oils were lower than those of heated samples. The antioxidant activity of oils was attributed to both antioxidant compounds with free-radical scavenging capacity and to lipids oxidation products generated by heating. In the first 6 h of incubation, the inhibitory activity of crude oils against E. coli and E. faecalis was not significantly different to the control (p>0.05). Also, HGCO and HRCO showed significantly different inhibitory potential related to the control (p<0.05). The heating induced statistically significant decreases in the effectiveness of coffee oils against the tested bacteria. GCO proved to be the most effective among investigated coffee oils against the tested bacteria.
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