Coffee bean oil

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Coffee bean oil
Raw material plant (noun)

Coffee bush (Coffea arabica)

origin

Seeds (raw and roasted)

colour

light yellow (raw), greenish to dark brown (roasted)

ingredients
Oleic acid 8-10%
Linoleic acid 36-43%
Linolenic acid 3.5-5%
Palmitic acid 30-38%
More fatty acids 5-9% stearic acid , 2-4% arachidic acid , 2-3% behenic acid , and others
Other ingredients wax
properties
density = 0.928-0.952 kg / l
Melting point 3-11 ° C
Iodine number 76-101
Saponification number 149-195
Manufacturing and Consumption
use Cosmetics, pharmacy, chemical industry

Coffee bean oil is a vegetable oil that is extracted from raw or roasted seeds of the coffee bush ( Coffea arabica ). Due to its toxic properties, it is only used in small amounts in the diet, the main use being in sunscreens and body lotions. Coffee bean oil is also part of the “real” crema of an espresso . A pasty emulsion with water is deposited, for example, on the inner wall of an espresso cup or coffee pot and the seals of a coffee machine.

Extraction and properties

Raw coffee beans
Lightly roasted coffee beans

The oil is an extraction by dimethyl ether or petroleum ether obtained from the seeds of the coffee tree. As a rule, a pre-treatment with tetrachloroethane is carried out in order to remove the wax that is also present from the seeds . The oil can also be extracted with the help of screw presses.

General chemical structure of oils, such as coffee bean oil. R 1 , R 2 and R 3 therein are alkyl radicals (50%) or alkenyl radicals (50%) (with a mostly uneven number of carbon atoms). Like other oils, coffee bean oil is a mixture of tri esters of glycerine .

Coffee bean oil made from roasted beans is green to dark brown in color, while that made from unroasted beans tends to be light brown to yellow. The oil from the roasted beans has the characteristic coffee smell, but that from the unroasted beans is almost odorless.

The melting point of coffee bean oil is around 8–9 ° C, so it is liquid at room temperature. The proportion of unsaponifiable substances is relatively high with an average of 6.5–13.5%, since the coffee bean contains a wax that is mixed in during oil extraction.

The triglycerides in coffee bean oil have a particularly high proportion of the omega-3 fatty acid residue , which is derived from α-linolenic acid. It also contains triglycerides, which are derived from other fatty acids. Coffee bean oil also contains many volatile substances, especially sterols , such as β-sitosterol , stigmasterol and campesterol , among others .

The shelf life of this oil is about a year.

toxicology

In principle, coffee bean oil does not contain any components that cannot be found in coffee beans. A possible, toxic effect of the oil is therefore exclusively due to a higher concentration of lipophilic components. Such a toxic effect of coffee bean oil could be demonstrated in experiments on laboratory rats . The addition of 5% coffee bean oil to the feed led to the test being terminated after a few days due to obvious malaise, hair loss and reduced feed and water consumption by the test animals. Smaller amounts of coffee bean oil (0.5% proportion in the feed) led to increased cholesterol levels in the blood of rats, as was also observed in experiments with human volunteers. The triggering substances are presumably cafestol and kahweol , which are highly concentrated in coffee bean oil. Both substances are also found in smaller quantities in the brewed coffee beverage and are interpreted there as unproblematic or positively effective.

use

In the kitchen

Coffee bean oil is only used in small quantities for nutrition because it contains toxic substances.

In cosmetics

The main use of coffee bean oil is in the field of cosmetics . Due to its special composition (high degree of unsaponifiables, water-like density and sun-protective properties) it is suitable for the manufacture of sun protection products . In addition, it is also contained in some moisturizers and body lotions, as it due to its high content of phytosterols , the skin moisture may increase. Because of this moisturizing property, it is also used - especially in India - for the production of soaps .

In the chemical industry

In the chemical industry, the coffee bean oil is used as a raw material for the production of sterols and sterol derivatives and attracting vitamin D .

literature

  • S. Krist, G. Buchbauer and C. Klausberger: Lexicon of vegetable fats and oils . Springer Verlag , Vienna 2008, ISBN 978-3-211-75606-5 , p. 184-187 .
  • HA Schuette, Milford A. Cowley, Chang Y. Chang: The Characteristics and Composition of Coffee Bean Oil. In: J. Am. Chem. Soc. 56 (10), 1934, pp. 2085-2086, doi : 10.1021 / ja01325a024 .

Individual evidence

  1. ↑ a b c d e f g S. Krist, G. Buchbauer and C. Klausberger: Lexicon of vegetable fats and oils. Springer Verlag, Vienna 2008, ISBN 978-3-211-75606-5 , pp. 184-187.
  2. ↑ a b J. Schormüller : Alkaloid-containing luxury foods, spices, table salt. Springer, 1970, ISBN 978-3-642-46226-9 (reprint), p. 19 f.
  3. ↑ E. Bames, A. Bömer et al.: Handbuch der Lebensmittelchemie. 4th volume: Fette and Oele , Springer, 1939, ISBN 978-3-642-88819-9 , p. 467.
  4. ↑ a b Schuette
  5. ↑ Coffee bean oil. Florapower GmbH & Co. KG, Augsburg, accessed on September 8, 2016 .
  6. ↑ AHM Terpstra, MB Katan, MPME Weusten-van der Wouw, B. de Roos, AC Beynen: The hypercholesterolemic effect of cafestol in coffee oil in gerbils and rats. In: JNB - The Journal of Nutritional Biochemistry. 11 (6), 2000, pp. 311-317, doi : 10.1016 / S0955-2863 (00) 00082-6 .
  7. ↑ Marianne PME Weusten-Van der Wouw, Martijn B. Katan et al .: Identity of the cholesterol-raising factor from boiled coffee and its effects on liver function enzymes. In: The Journal of Lipid Research. 35, 1994, pp. 721-733., Online (PDF; 1.17 MB).

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