From: Effect of altitude of coffee plants on the composition of fatty acids of green coffee beans
Fatty acids | Country of coffee origin | |||||
---|---|---|---|---|---|---|
Colombia (n = 15) | Reunion Island (n not given) | Colombia (n = 42) | Unspecified | Unspecified (n = 40) | Ethiopia (n = 40) | |
Palmitic acid | 32.0–35.0 | 35.0 ± 1.0 | 31.0–35.0 | 34.11–35.9 | 33.0–36.0 | 40.4–46.4 |
Linoleic acid | 42.0–45.0 | 44.0 ± 2.0 | 41.0–46.0 | 42.10–44.5 | 43.0–46.0 | 37.0–42.0 |
Stearic acid | 7.00–8.0 | 7.00 ± 1.0 | 6.00–8.00 | 5.98–6.80 | 7.00–9.00 | 8.20 –10.5 |
Oleic acid | 9.00–10.0 | 7.00 ± 1.0 | 8.00–12.0 | 8.53–10.4 | 7.00–9.00 | 6.22–7.50 |
Reference | [29] | [30] | [14] | [21] | [20] | This study |