Fatty Acids Profile of Coffea arabica L. Resistant to Leaf Rust Grown in Two Environments of Minas Gerais, Brazil

Fassio, L. O.; Malta, Marcelo Ribeiro; Carvalho, Gladyston Rodrigues; Liska, Gilberto Rodrigues; Lima, Priscilla Magalhães de; Nadaleti, Denis Henrique Silva; Fonseca, Alysson Rodrigo; Pimenta, Carlos José

doi:10.5539/jas.v9n12p88

Cited by 5 publications

(5 citation statements)

References 17 publications

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“…Ethiopian coffee grows mainly in the administrative regions of Oromia, Harar and South Nations Nationalities and Peoples Region (SNNPR) [29]. For this study, 40 samples were collected from five different districts of these regions: namely: Gedeo/Yirgacheffe (15), Jimma/Gomma (12), Sidama (7), Bedele (2), Illubabur and Welega (4). Samples were collected from the coffee plants grown at three altitude ranges.…”

Section: Sample Collectionmentioning

confidence: 99%

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Effect of altitude of coffee plants on the composition of fatty acids of green coffee beans

et al. 2020

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Background: The fatty acids of green coffee beans are one of the major components that determine the quality of coffee. Fatty acids composition of green coffee beans is affected by soil composition and altitude of coffee plants. This study was aimed to evaluate the effect of altitude of the coffee plants on the composition of fatty acids in green coffee beans. Methods: Fatty acids contents of 40 green coffee beans samples collected from the coffee plants grown at different altitudes (group 1: 1500-1700, group 2: 1701-1900 and group 3: > 1900 m.a.s.l.) in Ethiopia were determined using gas chromatography-mass spectrometry (GC-MS). Chemometric data analyses were performed to determine the effects of altitude on the fatty acid composition of the green coffee beans. Results: The green coffee beans contained main saturated fatty acid, palmitic acid with an average value of 55.5 mg/g and unsaturated fatty acid, linoleic acid with an average value of 51.6 mg/g. The other major constituents of fatty acids present in green coffee beans were stearic and oleic acids with the value of 12.3 mg/g and 8.92 mg/g, respectively. Palmitic acid content in lowland green coffee beans is significantly different than in the other two regions. On the other hand, stearic and oleic acids contents in the green coffee beans did not show a significant difference between the three topographical regions. While linoleic acid content in the green coffee beans showed significant difference between group 1 and 3 but did not show significant differences between group 1 and 2 and between group 2 and 3. The four major fatty acids, palmitic (R = − 0.574), linoleic (R = − 0.506), stearic (R = − 0.43) and oleic acids (R = − 0.291) in green coffee beans showed a moderate negative correlation with the altitude of coffee plants. Conclusion: The fatty acids contents decreases with increasing altitude of the coffee plants and hence affects the quality of coffee. The fatty acid composition of green coffee beans can also be used to determine the topographical origin of coffee plants.

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Section: Sample Collectionmentioning

confidence: 99%

“…Coffee quality is defined by its sensorial aspects, which are developed by the chemical prototypes found in fresh grains [12]. Quality and content of the chemical composition of coffee beans widely vary based on the species of coffee, altitude, soil, daily temperature variations, and the place of growing [13][14][15][16][17].…”

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confidence: 99%

Effect of altitude of coffee plants on the composition of fatty acids of green coffee beans

et al. 2020

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“…Fresh beans’ chemicals affect coffee’s taste [ 11 ]. Coffee bean chemical composition and quality vary greatly by variety, height, soil, daily temperature variations, and growing location [ 12 – 16 ].…”

Section: Introductionmentioning

confidence: 99%

Gas chromatography–mass spectrometry analysis of fatty acids in healthy and Aspergillus niger MH078571.1-infected Arabica coffee beans

Alabdalall

2024

PLoS ONE

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The organic composition of Arabica coffee beans, particularly fatty acids, significantly influences their overall quality. After measuring its composition of fatty acids, it contained a high percentage of saturated fatty acids (SFA), including caprylic, lauric, myristic, palmitic, margaric, fat, and orchid. Moreover, the sample contained unsaturated fatty acids (USFA), namely palmitoleic acid (C16:1), oleic acid (C18:1), linoleic acid (C18:2), and alpha-linoleic acid (C18:3). Coffee beans are susceptible to infection by fungi during storage, the development of which has adverse effects on the beans. The present study aimed to examine the impact of Aspergillus niger MH078571.1 infection on the diversity and abundance of fatty acids in green Arabica coffee beans. The impact of Aspergillus niger on the consumption of fatty acids in Arabica coffee beans was assessed. The findings of the study indicate that the duration of storage had a significant impact on the levels of fatty acids, specifically miristic (C14:0), margaric (C17:0), and stearic (C18:0), which increased as the storage period and temperature increased. Conversely, the percentage of oleic acid decreased under these conditions. This trend was observed across different storage temperatures (0, 8, and 25°C) in untreated coffee beans affected by fungal activity.

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“…Coffee quality is defined by chemical composition and organoleptic properties. The final quality of green beans and the content of the chemical substances can be affected by various reasons, e.g., coffee species, altitude, soil composition, variations of temperature, thus mainly by the geographical region of the growing area (Kathurima et al, 2000;Musanto et al, 2011;Fassio et al, 2017). Based on these facts, several scientific studies have focused on the effect of environmental factors, such as growing altitude, shade, and harvest period, on coffee plants' quality, biochemical and chemical composition (Toleso et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

Impact of the Harvesting Year on the Possible Authentication of Geographical Origin of Green Coffea Arabica Using Profile of Volatiles

Demianová

Bobková²,

Jurčaga³

et al. 2022

J microb biotech food sci

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Authentication of coffee is highly required. This study aimed to understand the relative abundance of volatiles of green coffee harvested during two years. Using volatiles (GC-MS) and Linear Discriminant Analysis, we focused on the geographical origin identification. We analyzed samples of green Coffea arabica from Africa, Central America, and South America, harvested in 2018 and the same samples harvested in 2019. A total of 215 different volatiles were detected. Based on their chemical structure and the functional chemical group, they were divided into categories: furan derivates, aldehydes, ketones, alcohols, organic acids, hydrocarbons (alkanes, alkenes, alkynes, aromatic hydrocarbons), terpenoids, heterocyclic compounds, nitriles, amines. Green Arabica contained mostly organic acids and esters, aldehydes, hydrocarbons, and alcohols. We observed significant differences in aromatic hydrocarbons and furan derivates by comparing the volatiles profiles of African coffee beans collected in 2018 and 2019. The profile of Central American samples (both years) was homogenous; thus, no significant differences were observed. The aroma profile of South American coffees had significant differences in aromatic hydrocarbons and alkanes (p-value < 0.05). Rao’s approximation and Bartlett’s test proved a significant difference between 3 continents by applying LDA. More than 94% of the variability between Africa, Central, and South America coffees harvested in 2018 was explained by organic acids and esters, alkenes, aldehydes, and ketones. By adding samples from 2019, LDA calculations reduced input parameters to aldehydes and ketones, organic acids and esters, alkenes, terpenoids, and aldehydes. These appear to be useful for geographical authentication regardless of the year of harvesting.

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Fatty Acids Profile of Coffea arabica L. Resistant to Leaf Rust Grown in Two Environments of Minas Gerais, Brazil

Cited by 5 publications

References 17 publications

Effect of altitude of coffee plants on the composition of fatty acids of green coffee beans

Effect of altitude of coffee plants on the composition of fatty acids of green coffee beans

Gas chromatography–mass spectrometry analysis of fatty acids in healthy and Aspergillus niger MH078571.1-infected Arabica coffee beans

Impact of the Harvesting Year on the Possible Authentication of Geographical Origin of Green Coffea Arabica Using Profile of Volatiles

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