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Characterization of the lipid fraction of green coffee in improved varieties of Coffea Arabica L. Caracterización de la fracción lipídica del café verde en variedades mejoradas de Coffea arabica L.

How to Cite
Echeverri-Giraldo, L. F., Ortiz, A., Gallego, C. P., & Imbachí, L. C. (2020). Characterization of the lipid fraction of green coffee in improved varieties of Coffea Arabica L. Cenicafe Journal, 71(2), 39–52. https://doi.org/10.38141/10778/71203
PDF (Spanish) FLIP

Published: December 29, 2020

DOI
https://doi.org/10.38141/10778/71203
Dimensions
PlumX
Keywords
Variedades de café

ácidos grasos

tocoferoles

lípidos

calidad sensorial

Coffee varieties

fatty acids

tocopherols

lipids

sensory quality

Variedades de café

ácidos graxos

tocoferóis

lipídios

sensory quality

Numero
Vol. 71 No. 2 (2020): Cenicafe Journal
Sectión
Articles
License terms (See)
Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Luz Fanny Echeverri-Giraldo
National Coffee Research Center-Cenicafé
https://orcid.org/0000-0002-9866-6147

Aristófeles Ortiz
National Coffee Research Center-Cenicafé
https://orcid.org/0000-0002-3242-1948

Claudia Patricia Gallego
National Coffee Research Center-Cenicafé
https://orcid.org/0000-0002-1532-8055

Luis Carlos Imbachí
National Coffee Research Center-Cenicafé
https://orcid.org/0000-0002-4356-694X

Summary

The lipid fraction of the coffee bean, as well as the compounds that compose it, play an important role in the sensory quality of the beverage. This research was carried out with the purpose of chemically characterize the lipidic fraction of green coffee in the varieties Tabi, Cenicafé 1 and the regional ones Castillo® Naranjal, Castillo® El Tambo and Castillo® Pueblo Bello, coming from plots grown in different locations in Colombia, during two years of harvesting. The total lipid contents, the fatty acid composition (palmitic, stearic, oleic, linoleic, arachidic) and the isomers ?-, ?-, ?-, and ?- Tocopherol were determined. The samples were sensory valuated according to the method used by Almacafé, following the NTC 4883 standard. The average content of total lipids varied between 10.7 - 12.3% in dry base (b.d), presenting significant differences for the Tabi variety with respect to the other varieties. The average contents of tocopherols (vitamin E) were in the range between 40.6 - 60.2 mg of vitamin E/100 g of coffee oil, the ?-Tocopherol isomer stands out for its contents higher than those reported by other authors. Regarding the composition of fatty acids, palmitic acid with a content between 38.7 - 40.5% was identified as the main acid, followed by linoleic acid with an average content between 34.1 - 37.9%. Regarding the sensory evaluation, the global impression attribute classified the average cup quality of the varieties as standard samples, with values of qualification ranges lower than 4.5, possibly due to a poor postharvest process, which has an impact on the quality of the coffee drink.

Author biography (See)

Luz Fanny Echeverri-Giraldo, National Coffee Research Center-Cenicafé

Asistente de Investigación. Disciplina Calidad, Centro Nacional de Investigaciones de Café, Cenicafé.
https://orcid.org/0000-0002-9866-6147 

Aristófeles Ortiz, National Coffee Research Center-Cenicafé

Investigador Científico I. Disciplina de Fisiología Vegetal, Centro Nacional de Investigaciones de Café, Cenicafé. https://orcid.org/0000-0002-3242-1948

Claudia Patricia Gallego, National Coffee Research Center-Cenicafé

Asistente de Investigación. Disciplina Calidad, Centro Nacional de Investigaciones de Café, Cenicafé.
https://orcid.org/0000-0002-1532-8055

Luis Carlos Imbachí, National Coffee Research Center-Cenicafé

Asistente de Investigación. Disciplina de Biometría, Centro Nacional de Investigaciones de Café, Cenicafé.https://orcid.org/0000-0002-4356-694X

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