01822naa a2200265 a 450000100080000000500110000800800410001902400450006010000170010524501300012226000090025250000060026152009850026765000170125265000190126965000460128865000150133465000200134965000220136970000190139170000170141070000230142770000220145077300840147221411302022-04-14       2022    bl uuuu     u00u1 u    #d7 ahttps://doi. org/10.1111/jfpp.163612DOI1 aVIDAL, O. L.  aSustainable utilization of cold-pressed green coffee oil and its by-products for high-value materials.h[electronic resource]  c2022  a.  aIn this study, the cold-pressing extraction conditions of regular and defective green coffee beans were compared to obtain green coffee oil (GCO). The total phenolic content (TPC) in GCO, press-cake, and sediment was quantified. GCO was charac-terized by mass spectrometry and incorporated into carboxymethyl cellulose (CMC) films. Highest TPC was found for cake and sediment from defective beans (55.8 and 41.1 mg of GAE/g dry matter, respectively). Oil yield was increased (5.9%) using the finest particle size (&lt850 ?m). Fatty acids, phenolic compounds, and carboxyatrac-tyloside II were identified in GCO by Direct-Infusion Electrospray Ionization-Mass Spectrometry. Films added with 0.3 ml of GCO and lecithin (0.1 g/1.5 g CMC) exhib-ited greater strength (38.6 MPa) and flexibility (27.6%). Results are promising for both the production of CMC-GCO films, and high-value antioxidant from GCO and its by-products with a sustainable perspective using defective Arabica beans.  aCoffee beans  aCold treatment  aElectrospray ionization mass spectrometry  aExtraction  aFood technology  aMass spectrometry1 aFREITAS, S. P.1 aBIZZO, H. R.1 aFERREIRA, M. S. L.1 aREZENDE, C. M. DE  tJournal of Food Processing and Preservationgv. 46, n. 3, e16361, 2022. p. 1-8.