Extraction of caffeine, chlorogenic acids and lipids from green coffee beans using supercritical carbon dioxide and co-solvents

The paper reports oil experimental data oil the extraction of caffeine, coffee oil and chlorogenic acids from green coffee beans using pure supercritical Co-2 and supercritical CO, modified with ethanol (5% w/w) and isopropyl alcohol (5% w/w) at 50 and 60 degrees C and 15.2 24.8 e 35.2 MPa. In this Study extraction kinetics were obtained for all assays i.e. samples were collected at several time intervals for each solvent and mixed solvent. When pure CO, and CO-ethanol mixed solvent were used, all increase in pressure resulted in ail increase in the amount Of Oil extracted. When CO, was modified with isopropyl alcohol, the amount Of coffee oil extracted also increased with pressure. Caffeine extraction initially increased and subsequently decreased with pressure. Chlorogenic acids were only extracted when isopropyl alcohol was used as a cosolvent. An increase in extraction temperature resulted in a decrease of caffeine and oil extraction (retrograde condensation) when only CO, was used as solvent. With the use of co-solvent this retrograde behavior was no longer observed and the increase in temperature resulted in the increase in the extracted amounts of caffeine, coffee oil and chlorogenic acids.