Arabica and Robusta coffee possess different characteristics depending on the origin and the environmental conditions. This study was conducted to investigate the profile of fatty acids and tocopherol content in coffee samples from different origins and varieties. Fatty acid methyl esters (FAME) were analyzed using GC-FID while tocopherols content was determined using a UHPLC system coupled with a fluorescence detector. Further analyses were performed to assess the differences between Arabica and Robusta varieties. An additional concern is devoted to the assessment of coffee authenticity when blended with chicory, based on the fatty acids profile and tocopherol content of coffee and chicory. As results, linoleic acid emerged as the predominant fatty acid in both coffee varieties. Arabica coffee samples showed a higher linoleic acid content, accounting for 42.61%, compared to 36.08% of Robusta. Both varieties showed the highest concentration of β-Tocopherol (β-T). Arabica coffee exhibited an average of 65.60% for β-T, while Robusta registered a slightly lower 37.74% for the same tocopherol. α-tocopherol (α-T) and β-T were the primary driving factors behind the distinctions observed between Arabica and Robusta. Furthermore, the study emphasized the crucial role played by myristic acid (C14:0) in recognizing coffee samples of distinct geographical origins. β-T is a key indicator for indicated differences among the samples based on their geographic provenance. Finally, the authenticity assessment of coffee with chicory was performed based both on fatty acids and tocopherol content. Findings revealed a distinct separation between chicory samples and coffee ones independent of the coffee samples’ origins. γ -linolenic acid (C18:3 n6) was exclusively found in chicory samples, so it plays a crucial role in the authenticity assessment of coffee with chicory. On the contrary, no potential marker was found in the tocopherol content between coffee and chicory.
Arabica and Robusta coffee possess different characteristics depending on the origin and the environmental conditions. This study was conducted to investigate the profile of fatty acids and tocopherol content in coffee samples from different origins and varieties. Fatty acid methyl esters (FAME) were analyzed using GC-FID while tocopherols content was determined using a UHPLC system coupled with a fluorescence detector. Further analyses were performed to assess the differences between Arabica and Robusta varieties. An additional concern is devoted to the assessment of coffee authenticity when blended with chicory, based on the fatty acids profile and tocopherol content of coffee and chicory. As results, linoleic acid emerged as the predominant fatty acid in both coffee varieties. Arabica coffee samples showed a higher linoleic acid content, accounting for 42.61%, compared to 36.08% of Robusta. Both varieties showed the highest concentration of β-Tocopherol (β-T). Arabica coffee exhibited an average of 65.60% for β-T, while Robusta registered a slightly lower 37.74% for the same tocopherol. α-tocopherol (α-T) and β-T were the primary driving factors behind the distinctions observed between Arabica and Robusta. Furthermore, the study emphasized the crucial role played by myristic acid (C14:0) in recognizing coffee samples of distinct geographical origins. β-T is a key indicator for indicated differences among the samples based on their geographic provenance. Finally, the authenticity assessment of coffee with chicory was performed based both on fatty acids and tocopherol content. Findings revealed a distinct separation between chicory samples and coffee ones independent of the coffee samples’ origins. γ -linolenic acid (C18:3 n6) was exclusively found in chicory samples, so it plays a crucial role in the authenticity assessment of coffee with chicory. On the contrary, no potential marker was found in the tocopherol content between coffee and chicory.
EVALUATION OF FATTY ACIDS AND TOCOLS PROFILE FOR AUTHENTICITY ASSESSMENT OF COFFEE
LUCARELLI, ALESSIA
2022/2023
Abstract
Arabica and Robusta coffee possess different characteristics depending on the origin and the environmental conditions. This study was conducted to investigate the profile of fatty acids and tocopherol content in coffee samples from different origins and varieties. Fatty acid methyl esters (FAME) were analyzed using GC-FID while tocopherols content was determined using a UHPLC system coupled with a fluorescence detector. Further analyses were performed to assess the differences between Arabica and Robusta varieties. An additional concern is devoted to the assessment of coffee authenticity when blended with chicory, based on the fatty acids profile and tocopherol content of coffee and chicory. As results, linoleic acid emerged as the predominant fatty acid in both coffee varieties. Arabica coffee samples showed a higher linoleic acid content, accounting for 42.61%, compared to 36.08% of Robusta. Both varieties showed the highest concentration of β-Tocopherol (β-T). Arabica coffee exhibited an average of 65.60% for β-T, while Robusta registered a slightly lower 37.74% for the same tocopherol. α-tocopherol (α-T) and β-T were the primary driving factors behind the distinctions observed between Arabica and Robusta. Furthermore, the study emphasized the crucial role played by myristic acid (C14:0) in recognizing coffee samples of distinct geographical origins. β-T is a key indicator for indicated differences among the samples based on their geographic provenance. Finally, the authenticity assessment of coffee with chicory was performed based both on fatty acids and tocopherol content. Findings revealed a distinct separation between chicory samples and coffee ones independent of the coffee samples’ origins. γ -linolenic acid (C18:3 n6) was exclusively found in chicory samples, so it plays a crucial role in the authenticity assessment of coffee with chicory. On the contrary, no potential marker was found in the tocopherol content between coffee and chicory.| File | Dimensione | Formato | |
|---|---|---|---|
|
TESI FABIAM Lucarelli Alessia.pdf
embargo fino al 07/04/2025
Dimensione
2.28 MB
Formato
Adobe PDF
|
2.28 MB | Adobe PDF |
I documenti in UNITESI sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
https://hdl.handle.net/20.500.12075/14569