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Chemical and biological characterisation of raw and roasted coffee oils

Chemical and biological characterisation of raw and roasted coffee oils

Juliana Martins Ribeiro

66,73 €
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Editorial:
KS OmniScriptum Publishing
Año de edición:
2026
Materia
Farmacología
ISBN:
9786209546105
66,73 €
IVA incluido
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Coffee beans are composed of a variety of substances that give the drink its flavour and aroma, including proteins, carbohydrates and lipids. When extracted from raw coffee beans, this lipid fraction is used as an emollient in pharmaceutical formulations and, when extracted from roasted beans, as a food additive to impart aroma and flavour. Knowing the chemical composition of the oils extracted from raw and roasted coffee beans, as well as their antioxidant and antibacterial activities, is necessary to confirm their uses and propose new applications.

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