Extraction and Characterization of Sunflower Seed Oil Enriched with Active Compounds from Defective Green Coffee Beans

This study explored the ultrasound-assisted extraction of sunflower seed oil enriched with defective green coffee beans, examining oil yield and composition, including phenolic compounds, fatty acids, and caffeine content. Increasing the proportion of green coffee beans reduced oil yield but enhanced phenolic content, with higher levels of chlorogenic, p-coumaric, and caffeic acids in the 25:75 sunflower seed to green coffee bean mixture. This mixture also showed 48.7% to 68.6% higher antioxidant activity compared to the 50:50 mixture. The most abundant fatty acids were linoleic, palmitic, oleic, and stearic, with a maximum caffeine content of 3.7 mg per 100 g of oil. The enriched oils demonstrated potential for wound treatment applications and added value to industrial by-products.