Simultaneous analysis of the oxidation of solvent-extracted and cold-pressed green coffee oil during accelerated storage using 1H NMR and 13C NMR spectroscopy

Wenjiang Dong; Qidi Hong; Jinhuan Cheng; Hongyan He; Yanan Li; Rongsuo Hu; Yuzhou Long

doi:10.1016/j.foodres.2023.112470

Simultaneous analysis of the oxidation of solvent-extracted and cold-pressed green coffee oil during accelerated storage using ¹H NMR and ¹³C NMR spectroscopy

Food Res Int. 2023 Mar:165:112470. doi: 10.1016/j.foodres.2023.112470. Epub 2023 Jan 7.

Authors

Wenjiang Dong¹, Qidi Hong², Jinhuan Cheng³, Hongyan He³, Yanan Li³, Rongsuo Hu⁴, Yuzhou Long⁵

Affiliations

¹ Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, Hainan 571533, China; Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province, Wanning, Hainan 571533, China; National Center of Important Tropical Crops Engineering and Technology Research, Wanning, Hainan 571533, China. Electronic address: dongwenjiang.123@163.com.
² Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, Hainan 571533, China; College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China.
³ Tropical and Subtropical Economic Crops Research Institute, Yunnan Academy of Agricultural Sciences, Baoshan, Yunnan 678000, China.
⁴ Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, Hainan 571533, China; Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province, Wanning, Hainan 571533, China; National Center of Important Tropical Crops Engineering and Technology Research, Wanning, Hainan 571533, China.
⁵ Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, Hainan 571533, China.

PMID: 36869483
DOI: 10.1016/j.foodres.2023.112470

Abstract

Green coffee oil (GCO) extracted from green coffee beans, is known for its antioxidant and anticancer properties, and has been increasingly utilised in cosmetic and other consumer products. However, lipid oxidation of GCO fatty acid components during storage may be harmful to human health, and there remains a need to understand the evolution of GCO chemical component oxidation. In this study, proton nuclear magnetic resonance (¹H and ¹³C NMR) spectroscopy was used to investigate the oxidation status of solvent-extracted and cold-pressed GCO under accelerated storage conditions. Results show that the signal intensity of oxidation products gradually increased with increasing oxidation time, while unsaturated fatty acid signals gradually weakened. Five different types of GCO extracts were clustered according to their properties, except for minor overlapping in the two-dimensional plane of the principal component analysis. Partial least squares-least analysis results demonstrate that oxidation products (δ = 7.8-10.3 ppm), unsaturated fatty acids (δ = 5.28-5.42 ppm), and linoleic acid (δ = 2.70-2.85 ppm) in ¹H NMR can be used as characteristic indicators of GCO oxidation levels. Furthermore, the kinetics curves of unsaturated fatty acids, linoleic, and linolenic acyl groups all fit an exponential equation with high coefficients of GCO for 36 days under accelerated storage conditions. Our results show that the current NMR system is a fast, easy-operated and convenient tool for the oxidation process monitoring and quality control of GCO.

Keywords: Accelerated storage; Chemometrics; Green coffee oil; Linoleic acid; Lipid oxidation; NMR.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Antioxidants*
Humans
Magnetic Resonance Imaging*
Oxidation-Reduction
Proton Magnetic Resonance Spectroscopy
Solvents

Substances

Antioxidants
anthracene
Solvents