The lipid fraction of the coffee bean
The lipid fraction of coffee is composed mainly of triacylglycerols, sterols and tocopherols, the typical components found in all common edible vegetable oils. Additionally, the so-called coffee oil contains diterpenes of the kaurene family in proportions of up to 20 % of the total lipids. Diterpenes are of interest because of their analytical and physiological effects. The composition of the main lipid components of the two most important coffee species, Coffea arabica and Coffea canphora var. Robusta is presented. In addition, the influences of typical processes like roasting and steaming on selected lipid components as well as the effects of the storage of green coffee beans under different conditions will be described. Furthermore, new findings regarding the 5-hydroxytryptamides, the main parts of the coffee wax located on the outer layer of the bean and the recently identified components coffeadiol and arabiol I will also be discussed.
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Brazilian Journal of Plant Physiology
2006
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oai:scielo:S1677-042020060001000142006-06-14The lipid fraction of the coffee beanSpeer,KarlKölling-Speer,Isabelle Coffea coffee oil coffee wax diterpenes 5-hydroxytryptamides The lipid fraction of coffee is composed mainly of triacylglycerols, sterols and tocopherols, the typical components found in all common edible vegetable oils. Additionally, the so-called coffee oil contains diterpenes of the kaurene family in proportions of up to 20 % of the total lipids. Diterpenes are of interest because of their analytical and physiological effects. The composition of the main lipid components of the two most important coffee species, Coffea arabica and Coffea canphora var. Robusta is presented. In addition, the influences of typical processes like roasting and steaming on selected lipid components as well as the effects of the storage of green coffee beans under different conditions will be described. Furthermore, new findings regarding the 5-hydroxytryptamides, the main parts of the coffee wax located on the outer layer of the bean and the recently identified components coffeadiol and arabiol I will also be discussed.info:eu-repo/semantics/openAccessBrazilian Journal of Plant PhysiologyBrazilian Journal of Plant Physiology v.18 n.1 20062006-03-01info:eu-repo/semantics/articletext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1677-04202006000100014en10.1590/S1677-04202006000100014 |
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Speer,Karl Kölling-Speer,Isabelle |
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Speer,Karl Kölling-Speer,Isabelle The lipid fraction of the coffee bean |
| author_facet |
Speer,Karl Kölling-Speer,Isabelle |
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Speer,Karl |
| title |
The lipid fraction of the coffee bean |
| title_short |
The lipid fraction of the coffee bean |
| title_full |
The lipid fraction of the coffee bean |
| title_fullStr |
The lipid fraction of the coffee bean |
| title_full_unstemmed |
The lipid fraction of the coffee bean |
| title_sort |
lipid fraction of the coffee bean |
| description |
The lipid fraction of coffee is composed mainly of triacylglycerols, sterols and tocopherols, the typical components found in all common edible vegetable oils. Additionally, the so-called coffee oil contains diterpenes of the kaurene family in proportions of up to 20 % of the total lipids. Diterpenes are of interest because of their analytical and physiological effects. The composition of the main lipid components of the two most important coffee species, Coffea arabica and Coffea canphora var. Robusta is presented. In addition, the influences of typical processes like roasting and steaming on selected lipid components as well as the effects of the storage of green coffee beans under different conditions will be described. Furthermore, new findings regarding the 5-hydroxytryptamides, the main parts of the coffee wax located on the outer layer of the bean and the recently identified components coffeadiol and arabiol I will also be discussed. |
| publisher |
Brazilian Journal of Plant Physiology |
| publishDate |
2006 |
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http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1677-04202006000100014 |
| work_keys_str_mv |
AT speerkarl thelipidfractionofthecoffeebean AT kollingspeerisabelle thelipidfractionofthecoffeebean AT speerkarl lipidfractionofthecoffeebean AT kollingspeerisabelle lipidfractionofthecoffeebean |
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