Green Coffee Research Paper

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Lipids are present in the endosperm of green beans as a form of oil bodies functioning as an energy reserve.15 This oil is known simply as coffee oil and accounts for 8.6-15.4% of roasted beans. The oil content is strongly related to the coffee species, being highest in Arabica.
In green coffee where identified five lipids classes: triacylglycerols (TAG) for 75%, unsaponifiable matter (UM) 15-18%, partial acylglycerols (AG) 5%, free fatty acids (FFA) 0.5-4.2%, and wax (W) 1.5-2.5%. The TAG portion exhibits a fatty acid profile similar to that of common edible vegetable oil, containing palmitic, stearic, oleic, linoleic and linolenic acids, with palmitic and linoleic as the most abundant.16
The yield of crude lipid is a function not only of the
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While the diterpenes fraction contains specific and characteristic components that cannot be detected in any other foods, the composition of the coffee’s sterolic fraction is really close to that of other common vegetable oils. In particular, 10 sterols are detected in green beans: cholesterol (C), campesterol (Ca), 24-methylencholesterol (24MC), stigmasterol (SS), betasitosterol (BS), Δ5-avenasterol (D5), Δ7-avenasterol (D7), cycloartenol (Car), 24-methylencycloartanol (24MCa), and citrostadienol (Ci).18
The tochopherol fraction represents a minimal part of the whole UM (less than 1%). The two main tocopherols in both Arabica and Robusta green beans are alfa-tocopherol and beta-tocopherol. Vestigial amounts of gamma- and delta-tocopherol have also been found. A clear distinction between Arabica and Robusta green coffees can be performed according to the total tochopherols amount, which is significantly higher for Arabica.19,20They are mainly characterized by pentacyclic alcohols, with a kaurene skeleton. The major representatives are cafestol, kahweol, and

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