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Table 5 The correlation value of four fatty acids in green coffee beans with each other at significant level (p = 0.01)

From: Effect of altitude of coffee plants on the composition of fatty acids of green coffee beans

Fatty acids

Palmitic acid (mg/g)

Stearic acid (mg/g)

Oleic acid (mg/g)

Linoleic acid (mg/g)

Palmitic acid (mg/g)

1.00

0.09

0.04

0.139

Stearic acid (mg/g)

0.09

1.00

0.727**

0.555**

Oleic acid (mg/g)

0.04

0.727**

1.00

0.742**

Linoleic acid (mg/g)

0.139

0.555**

0.742**

1.00

  1. ** Correlation is significant at the 0.01 level (1-tailed)