Authentication of Coffea arabica according to Triacylglycerol Stereospecific Composition

Table 1

Total fatty acid composition (% mol, mean value ± SD) of triacylglycerol fraction of arabica, robusta, and (90 : 10) arabica/robusta mixtures.

Fatty acid	arabica; % ()	robusta; % ()	(90 : 10) arabica/robusta; % ()
Myristic acid	0.1 ± 0.0	0.1 ± 0.0	0.1 ± 0.0
Palmitic acid	33.0 ± 1.3	32.5 ± 1.4	32.9 ± 1.1
Palmitoleic acid	0.2 ± 0.0	0.1 ± 0.0	0.2 ± 0.0
Stearic acid	7.3 ± 0.7	7.5 ± 0.3	7.4 ± 0.6
Oleic acid	8.7 ± 0.9	12.3 ± 0.7	9.0 ± 0.8
Linoleic acid	45.8 ± 1.4	42.6 ± 1.3	45.4 ± 1.2
α-Linolenic acid	1.5 ± 0.1	0.9 ± 0.1	1.5 ± 0.1
Arachidic acid	2.5 ± 0.2	2.9 ± 0.3	2.6 ± 0.2
Gadoleic acid	0.3 ± 0.0	0.5 ± 0.2	0.3 ± 0.0
Behenic acid	0.6 ± 0.1	0.6 ± 0.1	0.6 ± 0.1
SFA	43.5	43.4	43.4
UFA	56.5	56.6	56.6
MUFA	9.2	13.0	9.5
PUFA	47.3	43.6	47.1

SFA, saturated FA; UFA, unsaturated FA; MUFA, monounsaturated FA; PUFA, polyunsaturated FA.