Lipid classes, fatty acid composition and triacylglycerol molecular species in crude coffee beans harvested in Brazil

Food Research International

Volumn 31, Issue 6-7, 1998, Pages 479-486

  Nikolova Damyanova, B ^a   Velikova, R ^a   Jham, Gulab N ^b  

^a INSTITUTE OF ORGANIC CHEMISTRY   (Bulgaria)

^b FEDERAL UNIVERSITY OF VIÇOSA   (Brazil)

Author keywords

Brazilian coffee; Fatty acids; Lipid classes; Triacylglycerols

Indexed keywords

ACYLGLYCEROL; BRAZIL; CHROMATOGRAPHY; COFFEE; DILINOLEOPALMITIN; DIPALMITOLINOLEIN; FOOD ANALYSIS; LIPID ANALYSIS; PALMITOLEOLINOLEIN; REVERSED PHASE LAYER CHROMATOGRAPHY; SILVER ION LAYER CHROMATOGRAPHY; TERPENE ESTER; TRIACYLGLYCEROL DERIVATIVE;

EID: 0032432906     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0963-9969(99)00016-2     Document Type: Article

References (22)

1. Belitz, H. D. and Grosh, W. (1988) Food Chemistry, p. 683. Springer-Verlag, Berlin.
2. Chobanov D., Tarandjiska R., Chobanova R. Rapid densitometric determination of triglyceride groups by argentation thin layer chromatography. Journal of American Oil Chemistry Society. 53:1976;48-51.
3. Chobanov D., Amidzhin B., Nikolova-Damyanova B. Densitometric determination of triacylglycerols separated by reversed phase thin-layer chromatography. Application to natural oils. Rivista Italana delle Sostance Grasse. 68:1991;357-362.
4. Christie, W. W. (1989) Gas Chromatography and Lipids, A Practical Guide. The Oily Press, Ayr, UK.
5. Eckey, E. W. (1954) Vegetable Fats and Oils, pp. 758-760. Reinhold Publishing Corporation, New York.
6. Fourney, G., Cros, E. and Vicent, J. C. (1982) Estudo preliminaire de l'oxydation de l'huile de café. Proc. 10th ASIC Coll, pp. 235-246.
7. Hartman, L. and Lago, R. C. A. (1973) Rapid preparation of fatty acid methyl esters from lipids. Laboratory Practice 22, 475, 476, 494.
8. Illy, A. and Viani, R. (1995) Espresso Coffee: The Chemistry of Quality, p. 253. Academic Press, London.
9. Informe Agropecuário (1996) Qualidade do Café 18, 76.
10. Kaufmann H.P., Hamsagar R.S. Zur Kentnis der Lipoide der Kaffeebohne. I: Ueber Fettsaure des Cafestols. Fette Seifen Anstrichmittel. 64:1962;206-213.
11. Litchfield, K. (1972) Analysis of Triglycerides, p. 253. Academic Press, New York.
12. Multon, J. L., Poisson, J. and Cachaginer, B. (1973) Evolution de plusieurs caratéristiquers d'un café Arabica au cours d'un stockage expérimental effectuéà 5 humidités relatives et 4 températures différentes. Proc. 6th ASIC Coll, pp. 268-277.
13. Nikolova-Damyanova B., Amidzhin B. Separation of triglyceride groups by reversed-phase thin-layer chromatography on silanized kieselguhr. Journal of Chromatography. 446:1988;283-291.
14. Padley, F. B., Gunstone, F. D., and Harwood, J. L. (1994) Occurrence and characteristics of oils and fats. In The Lipid Handbook, 2nd edn, eds F. D. Gunstone, J. L. Harwood and F.B. Padley, pp. 49-170. Chapman and Hall, London.
15. Spadone J.C., Takeoke G., Liardon R. Analytical investigation of rio off-flavor in green coffee. Journal of Agriculture and Food Chemistry. 38:1990;226-233.
16. Speer, K., Sehat, N. and Montag, A. (1993) Fatty acids in coffee. Proc. 15th ASIC Coll, pp. 583-592.
17. Tarandjiiska R., Nguyen H. Triglyceride composition of seed oils from Vietnamese citrus fruits. Rivista Italiana delle Sostance Grasse. 66:1989;99-102.
18. Tarandjiiska R.B., Marekov I.N., Nikolova-Damyanova B.M., Amidzhin B.S. Determination of triacylglycerol classes and molecular species in seed oils with high content of linoleic and linolenic fatty acids. Journal of Science of Food and Agriculture. 72:1996;403-410.
19. Tarandjiiska R., Nguyen H. Triglyceride analysis of orange seed oil by argentation thin layer chromatography. Rivista Italiana delle Sostance Grasse. 65:1988;489-492.
20. Tarandjiiska R., Marekov I., Nikolova-Damyanova B., Amidzhin B. Determination of molecular species of triacylglycerols from highly unsaturated plant oils by successive application of silver ion and reversed phase TLC. Journal of Liquid Chromatography. 18:1995;859-872.
21. Wajda P., Walczyk D. Relationship between acid values of extracted fatty matter and age of green coffee bean. Journal of Science of Food and Agriculture. 29:1978;237-380.
22. Zambolim, L., Sondahl M. and Fernandes, N. T. (1996) Microorganismos associados à qualidade de bebida de café. In Relatório Anual sobre a Qualidade da Bebida, p. 55. Universidade Federal de Viçosa, Viçosa - MG.