Lipid analysis of Coffea arabica Linn beans and their possible hypercholesterolemic effects

被引：15

作者：

AlKanhal, MA

机构：

[1] Dept. of Community Health Sciences, College of Applied Medical Sciences, King Saud University, Riyadh - 11433

来源：

INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION | 1997年 / 48卷 / 02期

关键词：

D O I：

10.3109/09637489709006973

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Lipid composition of green Coffea arabica beans is reported with special emphasis on fatty acid composition. Triacylglycerols were found to be the major lipid constituents of the coffee oil along with sterol esters, sterols/triterpene alcohol, hydrocarbons and the hydrolyzed products of triacylglycerols as the minor components. Fatty acid composition of total oil, neutral lipids, polar lipids and pure triacylglycerols showed the presence of fatty acids of C14, C16, C18, and C20 carbon chains. Palmitic and linoleic acids were the major fatty acids and comprise about 38.7 and 35.9% respectively. Pancreatic lipase hydrolysis revealed that the linoleoyl and palmitoyl moieties are preferentially esterified at the Sn-2 and Sn-1,3 positions of triacylglycerols respectively. The presence of high amounts of palmitic acid at Sn-1,3 position in coffee oil may be partly responsible for its hypercholesterolemic effects.

引用

页码：135 / 139

页数：5

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