Thermal behavior of coffee oil (Robusta and Arabica species)

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• 作者：Marcelo Kobelnilk (1)
  Gustavo Guadagnucci Fontanari (2)
  Douglas Lopes Cassimiro (3)
  Clóvis Augusto Ribeiro (3)
  Marisa Spirandeli Crespi (3)
  
• 关键词：Coffee oil ; Thermal behavior ; Kinetic parameters ; Transition phase
• 刊名：Journal of Thermal Analysis and Calorimetry
• 出版年：2014
• 出版时间：March 2014
• 年：2014
• 卷：115
• 期：3
• 页码：2045-2052
• 全文大小：690 KB
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• 作者单位：Marcelo Kobelnilk (1)
  Gustavo Guadagnucci Fontanari (2)
  Douglas Lopes Cassimiro (3)
  Clóvis Augusto Ribeiro (3)
  Marisa Spirandeli Crespi (3)
  
  1. Centro Universitário do Norte Paulista, UNORP, Sao Jose do Rio Preto, SP, Brazil
  2. Departamento de Nutri??o, Faculdade de Saúde Pública, Universidade de S?o Paulo, Av. Doutor Arnaldo 715, Sao Paulo, 01246-904, Brazil
  3. Departamento de Química Analítica, Instituto de Química, Unesp—Univ Estadual Paulista, C.P. 355, Araraquara, SP, 14800-900, Brazil
  
• ISSN：1572-8943

文摘

Coffee seeds are a source for obtaining oil which is used in the candy, soluble coffee, and cosmetics industries. The main purpose of this study was the investigation of the lipid profile and thermal behavior of the roasted and in nature coffee oil of Arabica and Robusta species, using thermogravimetry, differential thermal analysis, derivative thermogravimetry, differential scanning calorimetry (DSC), and modulated DSC. Details concerning the thermal decomposition as well as data of the kinetic parameters have been described here. The kinetic studies were evaluated from several heating rates with a sample mass of 10?mg in open crucible under nitrogen atmospheres. The obtained data were evaluated with the isoconversional kinetic method, where the values of activation energy (E a/kJ?mol?) were evaluated in function of the conversion degree (α). In addition, this oil was evaluated by modulated DSC from 25 to ?0?°C, where the transition phase behavior was verified.