Quality attributes of roasted Arabica coffee oil extracted by pressing: composition, antioxidant activity, sun protection factor and other physical and chemical parameters

This research reports a comprehensive characterization of the composition profile and physical chemical characteristics roasted Arabica coffee oil obtained by mechanical pressing. The presented peroxide value 3.21 meq·kg-1 an acid 7.3 mg KOH·g-1. A higher proportion unsaturated fatty acids (58%), predominantly linoleic (L) palmitic (P) acids, was observed; PLL PLP were estimated as main triacylglycerols. characterized high contents in diterpenes tocopherols (3720 913 mg·100g-1, respectively), presence caffeine chlorogenic well sun protection factor (9.7) ABTS free radical-scavenging capacity (12.5 Trolox·mL-1). Among 35 volatile compounds studied, furfurythiol pyrazines components oil. These properties showed that has good potential for use food cosmetics.