Spontaneous Precipitation of Caffeine from Supercritical Extracts of Roasted Coffee Beans

• Published in: Theoretical foundations of chemical engineering Vol. 55; no. 5; pp. 1010 - 1015
• Main Authors: Prokopchuk, D. I., Kostenko, M. O., Pokrovskiy, O. I.
• Format: Journal Article
• Language: English
• Published: Moscow Pleiades Publishing 01-09-2021; Springer Nature B.V
• Subjects: Caffeine; Carbon dioxide; Chemistry; Chemistry and Materials Science; Coffee; Industrial Chemistry/Chemical Engineering; Supercritical gas extraction; Technology of Organic Substances; supercritical fluid extraction; roasted coffee beans; coffee oil; caffeine; separation
• ISSN: 0040-5795; 1608-3431
• DOI: 10.1134/S0040579521050146

The spontaneous precipitation of caffeine from black coffee bean extracts obtained by extraction with supercritical carbon dioxide has been found. This effect is observed for various types of coffee when using pressure values of the supercritical extractant on the order of 40–50 MPa. Two valuable products, caffeine and decaffeinated coffee oil, can be obtained by the simple centrifugation of CO
2
extracts of coffee beans, which can be used in the food and cosmetic industries.