Characterization of the lipid fraction of green coffee in improved varieties of Coffea Arabica L.
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.
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Cenicafé
2020
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Echeverri-Giraldo, Luz Fanny Ortiz, Aristófeles Gallego, Claudia Patricia Imbachí, Luis Carlos |
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Echeverri-Giraldo, Luz Fanny Ortiz, Aristófeles Gallego, Claudia Patricia Imbachí, Luis Carlos Characterization of the lipid fraction of green coffee in improved varieties of Coffea Arabica L. |
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Echeverri-Giraldo, Luz Fanny Ortiz, Aristófeles Gallego, Claudia Patricia Imbachí, Luis Carlos |
| author_sort |
Echeverri-Giraldo, Luz Fanny |
| title |
Characterization of the lipid fraction of green coffee in improved varieties of Coffea Arabica L. |
| title_short |
Characterization of the lipid fraction of green coffee in improved varieties of Coffea Arabica L. |
| title_full |
Characterization of the lipid fraction of green coffee in improved varieties of Coffea Arabica L. |
| title_fullStr |
Characterization of the lipid fraction of green coffee in improved varieties of Coffea Arabica L. |
| title_full_unstemmed |
Characterization of the lipid fraction of green coffee in improved varieties of Coffea Arabica L. |
| title_sort |
characterization of the lipid fraction of green coffee in improved varieties of coffea arabica l. |
| description |
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. |
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Cenicafé |
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2020 |
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https://publicaciones.cenicafe.org/index.php/cenicafe/article/view/50 |
| work_keys_str_mv |
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rev-cenicafe-co-article-502021-07-22T21:11:19Z 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. Caracterização da fração lipídica do café verde em variedades melhoradas de Coffea Arabica L. Echeverri-Giraldo, Luz Fanny Ortiz, Aristófeles Gallego, Claudia Patricia Imbachí, Luis Carlos 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 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. La fracción lipídica del grano de café, así como los compuestos que la componen, cumplen una función importante en la calidad sensorial del café. Esta investigación tuvo como objetivo caracterizar químicamente, la fracción lipídica del café verde en las variedades Tabi, Cenicafé 1 y Castillo® Naranjal, Castillo® El Tambo y Castillo® Pueblo Bello, procedentes de lotes cultivados en diferentes localidades de Colombia durante dos años de cosecha. Se determinaron los contenidos de lípidos totales, la composición de ácidos grasos (palmítico, esteárico, oleico, linoleico, araquídico) y los isómeros ?-, ?-, ?-, y ?- Tocoferol. Las muestras se evaluaron sensorialmente, de acuerdo con el método empleado por Almacafé, según la norma NTC 4883. El contenido promedio de lípidos totales varió entre 10,7-12,3% en base seca (b.s), presentando diferencias significativas para la variedad Tabi con respecto a las demás variedades. Los contenidos promedios de tocoferoles (vitamina E) estuvieron en el rango entre 40,6-60,2 mg de vitamina E/100 g aceite de café, se destaca el isómero ?-Tocoferol por contenidos superiores a los reportados. En cuanto a la composición de ácidos grasos, se identificaron como ácidos mayoritarios al ácido palmítico con un contenido entre 38,7-40,5%, seguido por el ácido linoleico con un contenido promedio entre 34,1%-37,9%. Respecto a la evaluación sensorial, el atributo impresión global clasificó en promedio la calidad en taza de las variedades como muestras estándar, con valores de rangos de calificación inferiores a 4,5 debido posiblemente a un proceso de poscosecha deficiente, el cual tiene incidencia en la calidad de la bebida. A fração lipídica do grão de café, assim como os compostos que a compõem, desempenham um papel importante na qualidade sensorial do café. Esta pesquisa teve como objetivo caracterizar quimicamente a fração lipídica do café verde nas variedades Tabi, Cenicafé 1 e Castillo® Naranjal, Castillo® El Tambo e Castillo® Pueblo Bello, provenientes de lotes cultivados em diferentes localidades da Colômbia durante dois anos de colheita. . Foram determinados os teores de lipídios totais, a composição dos ácidos graxos (palmítico, esteárico, oleico, linoléico, araquídico) e os isômeros ?-, ?-, ?- e ?-tocoferol. As amostras foram avaliadas sensorialmente, segundo método utilizado pela Almacafé, de acordo com a norma NTC 4883. O teor médio de lipídios totais variou entre 10,7-12,3% em base seca (bs), apresentando diferenças significativas para a variedade. Tabi em relação às outras variedades. Os teores médios de tocoferóis (vitamina E) ficaram na faixa entre 40,6-60,2 mg de vitamina E / 100 g de óleo de café, o isômero ?-tocoferol se destaca por seus teores superiores aos relatados. Quanto à composição dos ácidos graxos, o ácido palmítico com teor entre 38,7-40,5% foi identificado como os principais ácidos, seguido do ácido linoléico com teor médio entre 34,1% -37,9%. Em relação à avaliação sensorial, o atributo impressão global classificou em média a qualidade da xícara das variedades como amostras padrão, com valores de faixas de qualificação inferiores a 4,5, possivelmente devido a um mau processo de pós-colheita, que tem impacto sobre o qualidade da bebida. Cenicafé 2020-12-29 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://publicaciones.cenicafe.org/index.php/cenicafe/article/view/50 10.38141/10778/71203 Cenicafe Journal; Vol. 71 No. 2 (2020): Cenicafe Journal; 39–52 Revista Cenicafé; Vol. 71 Núm. 2 (2020): Revista Cenicafé; 39–52 Cenicafé Journal; v. 71 n. 2 (2020): Cenicafe Journal; 39–52 2711-3477 0120-0275 10.38141/rev.cenicafe71-2 spa https://publicaciones.cenicafe.org/index.php/cenicafe/article/view/50/35 Derechos de autor 2021 Revista Cenicafé https://creativecommons.org/licenses/by-nc-nd/4.0/deed.es |