Oil Content of Green Beans From Some Coffee Species

Abstract

The oil content was determined in seeds of several continental African species of the coffee germplasm bank of Instituto Agronômico de Campinas, State of São Paulo, Brazil. Oil was extracted from seeds with hexane in Soxhlet apparatus. Due to the economic importance, C. arabica and C. canephora have been the best studied species concerning oil content and composition, and the results obtained are in agreement with the reported in the literature. On the other hand, only one report in the literature describes the results of oil analyses in other few species of the African continent, although it does not allow comparison with our results. The oil content of most of the species varied from 9 to 15%, therefore, similar to the range observed for C. arabica and C. canephora. The exception was C. salvatrix, with 29% of oil in the seeds.<br>O teor de óleo foi determinado nas sementes de várias espécies de café do continente africano, presentes no banco de germoplasma do Instituto Agronômico (IAC), as quais foram extraídas com hexano em extrator Soxhlet. Em vista de seu valor econômico, as espécies C. arabica e C. canephora têm sido as mais estudadas no que diz respeito ao conteúdo de óleo e sua composição, e nossos resultados são concordantes com aqueles da literatura. Por outro lado, apenas um trabalho publicado relata análises de óleo em outras poucas espécies do continente africano, não permitindo total comparação com nossos dados. De modo geral, os valores obtidos para a maioria das espécies situaram-se na faixa 9 e 15%, semelhante, portanto, à encontrada para C. arabica e C. canephora. A exceção foi C. salvatrix, com 29% de óleo nas sementes

Use of colour parameters for roasted coffee assessment

“…* 1998; AGUIAR et al, 2005). The studied green coffee samples showed a content of ether extract close to those referred values, with Arabica displaying a higher value than that of Robusta (Table 1), following what was found in other genotypes (ESTEVES;OLIVEIRA, 1970;FOLSTAR, 1985;AGUIAR et al, 2005;MAZZAFERA et al, 1998). Roasting did not change the contents of ether extract of Arabica and Robusta coffees, thus, maintaining the differences between them already observed in the green bean values.…”

Cytology, biochemistry and molecular changes during coffee fruit development

“…They range from 15 % of dry weight in coffee beans of Arabica to 10 % in Robusta commercial species, but are subject to a larger variation depending on origin and varieties, for example with 8-9 % of dry weight in C. liberica to 30 % in C. salvatrix (Picard et al, 1984;Speer et al, 1993;Mazzafera et al, 1998). As cited above, it was proposed that the better cup quality of coffee grown at higher altitudes was linked to higher "fat matter" content of beans (Decazy et al, 2003;Vaast et al, 2006), although it is not known how the lipid composition was affected.…”

“…Although no biological functions have been assigned, both cafestol and kahweol are of particular interest, especially in human health where they are considered to stimulate cholesterol synthesis Post et al, 2000;De Roos et al, 2001), and also reported to give protection against some types of cancer (Lam et al, 1982, Cavin et al, 1998. A great diversity was observed for diterpene content both at the interspecific (De Roos et al, 1997;Mazzafera et al, 1998) and intraspecific levels (Speer and Kölling-Speer, 2001), suggesting the existence of genetic polymorphism of the enzymes controlling the cafestol / kahweol biosynthesis pathways.…”

Nutrição mineral do cafeeiro e qualidade da bebida

“…Para Coffea arabica, os teores de lipídios encontram-se entre 12 e 16% (Clifford & Wilson, 1985;Mazzafera et al, 1998); porém, valores acima de 17% já foram medidos. Em C. canephora, a média situa-se em torno de 10%, embora teores tão baixos quanto 7% tenham sido verificados.…”

“…Durante a torra, eles são expelidos para a superfície do grão, formando uma capa que retém os aromas voláteis, os quais são paulatinamente perdidos após a moagem. São, também, extraídos e usados para aromatizar o café solúvel (Mazzafera et al, 1998).…”