Volume: 3, 2024
3rd International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland:
ENVIRONMENT – PLANT – ANIMAL – PRODUCT
Abstract number: F021
DOI: https://doi.org/10.24326/ICDSUPL3.F021
Published online: 24 April 2024
ICDSUPL, 3, F021 (2024)
Determination of fat and fatty acids profile in coffee pulp Coffea arabica
Katarína Poláková1, Alica Bobková1*, Alžbeta Demianová1, Marek Bobko1, Judita Lidiková1, Andrea Mesárošová1, Lukáš Jurčaga1, Ľubomír Belej1
1 Institute of Food Sciences, The Faculty of Biotechnology and Foods Sciences, The Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 94976 Nitra, Slovakia
* Corresponding author: alica.bobkova@uniag.sk
Abstract
Coffee cherry pulp is a by-product obtained during green coffee beans production. The coffee cherry pulp contains considerable amounts of bioactive chemical compounds. This research aimed to determine the chemical parameters (polyunsaturated fatty acids, monounsaturated fatty acids, saturated fatty acids, ratio Σn3/Σn6, ratio Σn6/Σn3 and fat) in samples of coffee cherries Coffea arabica from Columbia (sample A1) Panama (sample B1) Costa Rica (sample C1). All samples were post-harvest processing by dry method. The altitude analyzed samples were in the range of 1100–1760 mams. Fat was extracted from the lyophilized samples using Soxhlet extraction with petroleum ether. The PUFA, MUFA, SFA, ratio Σn3/Σn6, ratio Σn6/Σn3, and fat content were expressed as % of dry matter. Obtained data were analyzed using the XLSTAT. ANOVA analysis with Duncan and REGWQ tests were used. The results of this study show that was observed significant differences in parameters PUFA, MUFA, ratio Σn3/Σn6, ratio Σn6/Σn3, and fat. The ratios of Σn3/Σn6 and Σn6/Σn3 are discussed concerning their significance for human health, suggesting that coffee cherry pulp could potentially contribute to a balanced diet and improved nutrition. A significant amount of ratio Σn3/Σn6 was observed in sample A1 (0.845) and on the other hand lowest values were observed in sample B1 (0.471). The next group is the ratio of Σn6/Σn3 which is significant for sample C1 (2.577). The lowest value of fat was determined in sample C1 (0.645) from Costa Rica on the other hand highest value was determined in sample A1 (0.914). The sample from Columbia (A1) had the highest value of MUFA (17.942) and SFA (41.864) but a significant amount of PUFA was observed in sample C1 from Costa Rica in the amount of 50.191. Based on our results we can say that coffee cherry and her incorporation, after adjustment, into the global diet may contribute to nutrition security, the sustainability of the coffee sector, and human health. This study and its results bring information on the potential health benefits and sustainability implications of incorporating coffee cherry pulp into the diet.
Keywords: coffee pulp, coffee cherry, fat and fatty acids profile, nutrition
How to cite
K. Poláková, A. Bobková, A. Demianová, M. Bobko, J. Lidiková, A. Mesárošová, L. Jurčaga, Ľ. Belej, 2024. Determination of fat and fatty acids profile in coffee pulp Coffea arabica. In: 3rd International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland: Environment – Plant – Animal – Product. https://doi.org/10.24326/ICDSUPL3.F021