Table 3 Mean concentration (mg/g) of fatty acids found in the green coffee beans of the three topographical regions (minimum (min) and maximum (max) values are also included)
From: Effect of altitude of coffee plants on the composition of fatty acids of green coffee beans
Topographical regions | Palmitic acid (mg/g) | Stearic acid (mg/g) | Oleic acid (mg/g) | Linoleic acid (mg/g) |
|---|---|---|---|---|
Group 1 N = 8 | ||||
 Mean | 71.0a | 15.6a | 10.1a | 66.3a |
 Min | 44.9 | 8.53 | 6.00 | 38.3 |
 Max | 98.6 | 23.6 | 13.6 | 96.2 |
Group 2 N = 19 | ||||
 Mean | 55.6b | 12.1ab | 9.33a | 52.9ab |
 Min | 37.5 | 3.03 | 3.50 | 33.6 |
 Max | 89.0 | 26.1 | 17.4 | 86.2 |
Group 3 N = 13 | ||||
 Mean | 44.8b | 10.0b | 7.34a | 39.3b |
 Min | 26.6 | 3.63 | 5.20 | 25.2 |
 Max | 87.8 | 23.5 | 11.3 | 50.6 |