Premium
Fatty acid evolution during the storage of ground, roasted coffees
Author(s) -
Vila María A.,
Andueza Susana,
Paz de Peña M.,
Cid Concepción
Publication year - 2005
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/s11746-005-1122-1
Subject(s) - food science , palmitic acid , lipolysis , arabica coffee , chemistry , fatty acid , coffea arabica , stearic acid , linoleic acid , lipid oxidation , biology , botany , biochemistry , horticulture , adipose tissue , organic chemistry , antioxidant
During storage, the quality of coffee decreases, partially because coffee lipids degrade by lipolysis and oxidation. The aim of this study was to compare the evolution of the fatty acid (FA) profile in two ground, roasted coffees—Brazilian Arabica 100% (A100), and a blend of Brazilian Arabica 80% and Indian Cherry Robusta 20% (A80/R20)—throughout 180 d of storage. Linoleic acid (40.1% in A100, 40.2% in A80/R20) and palmitic acid (36.4% in both samples) were the main total FA. No significant change in the FA profile was observed throughout the storage period. A significantly higher total free fatty acid (FFA) initial concentration appeared in A80/R20 coffee (1108.5 mg/100 g fat) compared with A100 coffee (730.2 mg/100 g fat). Except for the first week of storage, similar FA oxidation patterns were found for both coffees, but FFA generation was faster in the A80/R20 blend than in A100.