Authentication of Coffea arabica according to Triacylglycerol Stereospecific Composition

Table 2

Fatty acid intrapositional composition (% mol, mean value ± SD) of triacylglycerol fraction of arabica, robusta, and (90 : 10) arabica/robusta mixture roasted ground coffee.

Fatty acid	arabica			robusta			(90 : 10) arabica/robusta mixture
	sn-1-	sn-2-	sn-3-	sn-1-	sn-2-	sn-3-	sn-1-	sn-2-	sn-3-
Myristic acid	—	—	0.2 ± 0.0	—	—	0.3 ± 0.0	—	—	0.2 ± 0.0
Palmitic acid	51.3 ± 1.3	1.1 ± 0.0	45.3 ± 1.1	48.2 ± 1.0	1.4 ± 0.3	47.6 ± 1.0	50.3 ± 1.1	1.6 ± 0.2	45.4 ± 1.2
Palmitoleic acid	—	—	0.5 ± 0.0	—	—	0.4 ± 0.0	—	—	0.5 ± 0.0
Stearic acid	10.2 ± 0.6	0.2 ± 0.0	11.4 ± 0.6	11.2 ± 0.7	0.3 ± 0.0	10.9 ± 0.5	10.5 ± 0.8	0.3 ± 0.0	11.4 ± 0.6
Oleic acid	6.2 ± 0.8	13.1 ± 0.6	8.5 ± 0.8	10.9 ± 0.9	13.4 ± 0.7	12.6 ± 0.7	6.9 ± 0.6	12.6 ± 0.7	9.0 ± 0.9
Linoleic acid	30.6 ± 1.2	83.3 ± 2.4	23.3 ± 1.2	27.7 ± 1.4	84.0 ± 3.3	17.0 ± 1.0	30.5 ± 1.5	83.3 ± 2.3	22.6 ± 1.2
α-Linolenic acid	1.2 ± 0.1	2.3 ± 0.0	1.1 ± 0.1	0.5 ± 0.0	0.9 ± 0.3	1.2 ± 0.1	1.2 ± 0.2	2.1 ± 0.2	1.1 ± 0.1
Arachidic acid	0.5 ± 0.0	—	7.1 ± 0.2	1.5 ± 0.2	—	7.0 ± 0.3	0.6 ± 0.0	—	7.1 ± 0.4
Gadoleic acid	—	—	0.9 ± 0.0	—	—	1.6 ± 0.2	—	—	1.0 ± 0.0
Behenic acid	—	—	1.7 ± 0.2	—	—	1.4 ± 0.1	—	—	1.7 ± 0.1
SFA	62.0	1.3	65.7	60.9	1.7	67.2	61.4	1.9	65.8
UFA	38.0	98.7	34.3	39.1	98.3	32.8	38.6	98.1	34.2
MUFA	6.2	13.1	9.9	10.9	13.4	14.6	6.9	12.6	10.5
PUFA	31.8	85.6	24.4	28.2	84.9	18.2	31.7	85.5	23.7