Journal of Analytical Methods in Chemistry / 2016 / Article / Tab 1

Research Article

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 acid0.1 ± 0.00.1 ± 0.00.1 ± 0.0
Palmitic acid33.0 ± 1.332.5 ± 1.432.9 ± 1.1
Palmitoleic acid0.2 ± 0.00.1 ± 0.00.2 ± 0.0
Stearic acid7.3 ± 0.77.5 ± 0.37.4 ± 0.6
Oleic acid8.7 ± 0.912.3 ± 0.79.0 ± 0.8
Linoleic acid45.8 ± 1.442.6 ± 1.345.4 ± 1.2
α-Linolenic acid1.5 ± 0.10.9 ± 0.11.5 ± 0.1
Arachidic acid2.5 ± 0.22.9 ± 0.32.6 ± 0.2
Gadoleic acid0.3 ± 0.00.5 ± 0.20.3 ± 0.0
Behenic acid0.6 ± 0.10.6 ± 0.10.6 ± 0.1

SFA43.543.443.4
UFA 56.556.656.6
MUFA9.213.09.5
PUFA47.343.647.1

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

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