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