Physico-chemical properties, fatty acid composition, essential oil composition and heavy metal contents of raw and roasted coffee bean and oils

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dc.contributor.authorDuman, Erman
dc.contributor.authorÇınar, Orçun
dc.contributor.authorÖzcan, Mehmet Musa
dc.date.accessioned2020-03-26T19:42:18Z
dc.date.available2020-03-26T19:42:18Z
dc.date.issued2017
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractThe crude lipid contents of raw and coffee beans of coffee canephoraand coffee arabica varieties were found between 9.09 and 9.88% and 7.29% and 7.90%, respectively. Main fatty acids of samples were linoleic with an average percentage of 45.77%, palmitic with 34.49%, followed by elaidic with 7.89, stearic acid with 6.77%. In addition, raw coffea arabica and Coffee canephorabean oils have 44.3% and 43.9% of saturated fatty acids, 7.8% and 7.3% of monounsaturated fatty acids, 54.3% and 54.4% of polyunsaturated fatty acids respectively. In addition, roasted coffea arabica and coffee canephorabean oils have 43.9% and 42.8% of saturated fatty acids, 8.7% and 8.1% monounsaturated fatty acids and 54.9% and 55.9% of polyunsaturated fatty acids, respectively. Heavy metal contents of beans were found higher than those of oil results. Fe, Cu and Zn contents of both bean and oil samples were found high according to other elements. Cu contends of both coffee canephora and coffee arabica bean and oils ranged from 971.7 ppb to 652.4 ppb and 855.6 ppb to 833.7 ppb respectively. Many aromatic and other hydrocarbons, limonene, 2-pentadecanone, cyclodecanol, nonanol, pyridine, tetradecanal, tridecanalmethyl pyrazine, which are characteristic compounds of coffee aroma, were identified by applying GC-MS analysis.en_US
dc.identifier.endpage159en_US
dc.identifier.issn1431-9292en_US
dc.identifier.issue4en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.startpage154en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12395/35378
dc.identifier.volume22en_US
dc.identifier.wosWOS:000427811000002en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherAGRIMEDIA GMBHen_US
dc.relation.ispartofZEITSCHRIFT FUR ARZNEI- & GEWURZPFLANZENen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectcoffee beanen_US
dc.subjectvarietyen_US
dc.subjectroastingen_US
dc.subjectfatty aciden_US
dc.subjectheavy metalen_US
dc.subjectGCen_US
dc.subjectGC-MSen_US
dc.subjectICP-AESen_US
dc.titlePhysico-chemical properties, fatty acid composition, essential oil composition and heavy metal contents of raw and roasted coffee bean and oilsen_US
dc.typeArticleen_US

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