Journal of Analytical Methods in Chemistry / 2016 / Article / Tab 2

Research Article

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 acidarabicarobusta(90 : 10) arabica/robusta mixture
sn-1-sn-2-sn-3-sn-1-sn-2-sn-3-sn-1-sn-2-sn-3-

Myristic acid0.2 ± 0.00.3 ± 0.00.2 ± 0.0
Palmitic acid51.3 ± 1.31.1 ± 0.045.3 ± 1.148.2 ± 1.01.4 ± 0.347.6 ± 1.050.3 ± 1.11.6 ± 0.245.4 ± 1.2
Palmitoleic acid0.5 ± 0.00.4 ± 0.00.5 ± 0.0
Stearic acid10.2 ± 0.60.2 ± 0.011.4 ± 0.611.2 ± 0.70.3 ± 0.010.9 ± 0.510.5 ± 0.80.3 ± 0.011.4 ± 0.6
Oleic acid6.2 ± 0.813.1 ± 0.68.5 ± 0.810.9 ± 0.913.4 ± 0.712.6 ± 0.76.9 ± 0.612.6 ± 0.79.0 ± 0.9
Linoleic acid30.6 ± 1.283.3 ± 2.423.3 ± 1.227.7 ± 1.484.0 ± 3.317.0 ± 1.030.5 ± 1.583.3 ± 2.322.6 ± 1.2
α-Linolenic acid1.2 ± 0.12.3 ± 0.01.1 ± 0.10.5 ± 0.00.9 ± 0.31.2 ± 0.11.2 ± 0.22.1 ± 0.21.1 ± 0.1
Arachidic acid0.5 ± 0.07.1 ± 0.21.5 ± 0.27.0 ± 0.30.6 ± 0.07.1 ± 0.4
Gadoleic acid0.9 ± 0.01.6 ± 0.21.0 ± 0.0
Behenic acid1.7 ± 0.21.4 ± 0.11.7 ± 0.1

SFA62.01.365.760.91.767.261.41.965.8
UFA38.098.734.339.198.332.838.698.134.2
MUFA6.213.19.910.913.414.66.912.610.5
PUFA31.885.624.428.284.918.231.785.523.7

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