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Faty acid composition of lipids from Ugandan green coffee beans |
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| รหัสดีโอไอ | |
| Creator | Michael Bamuwamye |
| Title | Faty acid composition of lipids from Ugandan green coffee beans |
| Contributor | Amos Mugabe, Henrietah Nakisozi, George William Byarugaba-Bazirake, Patrick Ogwok |
| Publisher | Mahasarakham University |
| Publication Year | 2568 |
| Journal Title | Food Agricultural Sciences and Technology (FAST) |
| Journal Vol. | 11 |
| Journal No. | 3 |
| Page no. | 272-284 |
| Keyword | Green coffee beans, faty acid composition, nutritional quality, Coffea arabica, Coffea canephora |
| URL Website | https://ph02.tci-thaijo.org/index.php/stej/index |
| Website title | Food Agricultural Sciences and Technology (FAST) |
| ISSN | 2822-1001 (Print), 2822-101X (Online) |
| Abstract | The study assessed the lipid content of green Coffea arabica and Coffea canephora var. robusta beans, the fatty acid (FA) composition of the lipids, and their nutritional quality to provide a basis for utilization. The green coffee beans (GCB) were obtained from the Uganda Coffee Development Authority (UCDA) and coffee dealers. Lipid was extracted in a Soxhlet apparatus using n-hexane. Fatty acids were determined as the FA methyl esters using gas chromatography with flame ionization detector (GC-FID). Differences in lipid content were analyzed using one-way analysis of variance (ANOVA). The polyunsaturated FA; PUFA/saturated fatty acid; SFA (PUFA/SFA), palmitic acid; PA/PUFA, and ω6:ω3 ratios were used to evaluate the nutritional quality of the GCB lipids. Lipid content ranged between 1.75 and 15.45%. Higher lipid content was obtained for C. arabica than for C. canephora. Unsaturated FA (UFA) predominated over SFA. Linoleic acid (LA; 18:2ω6) and oleic acid (OA; 18:1ω9) were the main UFA and accounted for 50–60% of the total FA. Palmitic acid (16:0) was the major SFA. The PUFA/SFA ratio was within the desired range. Fifty-eight percent of the samples had PA/PUFA ratio < 1. The ω6/ω3 ratio was higher than the recommendation of 1:1 to 4:1 for a healthy diet. Information on the FA composition of coffee lipids will provide a basis for their industrial utilization. Coffee lipid can be a source of 16:0 and 18:2ω6 that can be used in food and as an excipient in drug preparations, respectively. |
