Lipid classes and triacylglycerols in coffee samples from Brazil: effects of coffee type and drying procedures

The effects of coffee type and drying procedures on the lipid classes and triacylglycerols were determined in coffee samples from Brazil. Three types of coffer (immature, cherry beans and a random mixture of coffee beans) were harvested and dried by two commonly used procedures (conventional oven dryer and patio) and the lipid classes and triacylglycerols were determined. The following six treatments (T-1-T-6) were carried out for the determinations of lipid classes and triacylglycerols: randomly obtained mixed coffee samples dried in a conventional dryer and patio dried (T-1 and T-2, respectively); immature coffee beans dried in a conventional dryer and patio dried (T-3 and T-4. respectively) and cherry beans dried in a conventional dryer and patio dried (Ts and T-6, respectively). For the six treatments the percentage of sterol esters (SE), triacylglycerols (TAG), terpene esters (TE), monoacylglycerols (MAG), diacylglycerols (DAG) and free fatty acids (FFA) varied in the intervals of 2.0-2.7, 72.1-75.2, 13.1-14.8, 2.7-4.6, 1.8-2.3 and 2.0-2.5, respectively. Twelve triacylglycerol classes with 0 to 7 double bonds were identified. The major components were distearolinolein (25.97 to 37.07%), stearooleolinolein (12.4 to 14.73%) and stearodilinolein (27.7 to 37.77%). There was a significant effect (P > 0.05) of type of coffee and drying on the percentage of lipid class-TAG and DAG, respectively, but not for SE, TE, FFA and MAG. For the major TAG class S2D, only T-3 was different from T-4 (P i 0.05), indicating a possible effect of drying on the immature coffee beans. However, no such effects were noted for T-1 and T-2 nor for Tg and Tg (P > 0.05). For SMD, only T1 was different from T-4 (P < 0.05). For D2S T-1 was different from T-2 (P < 0.05) as was Tg from Tb indicating possible effect of drying on randomly obtained coffee and cherry bean coffee samples. (C): 2001 Elsevier Science Ltd. All rights reserved.