Coffee fatty acid

The surface of the green coffee contains a cuticular wax layer (0.2—0.3% db) for both varieties. The wax contains insoluble hydroxytryptamides derived from 5-hydroxytryptamine [61 7-2] and saturated C18—C22 fatty acids. 

One of the most significant differences between Arabica and Robusta coffees is in the caffeine content. Robusta coffees contain almost twice the caffeine found in Arabica coffees. There are some other differences recognized thus far Robustas contain almost no sucrose and only very small amounts of the kaurane and furokaurane-type diterpenes they contain higher proportions of phenols, complex carbohydrates (both soluble and hydrolyzable), volatile fatty acids on roasting, and sulfur compounds, all in comparison with Arabicas. References to these distinctions can be found in Chapter 6 of this book. 

Methods for the decaffeination of green coffee beans, mainly with solvents after a steaming, have already been described. Even with the selective adsorption techniques to remove only caffeine, it is unlikely that the full character of the starting beans can be realized in a final decaffeinated beverage the result is that Robusta coffees are generally used to prepare decaffeinated coffee. The cost is kept down and the treatment, anyway, reduces any harsh or bitter flavor that the Robusta coffee may have had. The resulting beverage will be relatively caffeine-free, but Robusta coffee will contribute more soluble carbohydrates, phenols, and volatile fatty acids, and much less of the diterpenes found in Arabica coffees. 

Metabolic processes speed up appreciably under the influence of caffeine. Fatty acids are released into the blood, and a general increase in metabolism is evident as there is increased muscle activity, raised temperature, or both. More calcium is made available through caffeine s action in the muscles for contraction, but this effect is evident only at caffeine doses higher than people commonly use. Gut motility and secretion increase with a release of stomach acid and digestive enzymes. Urination is also stimulated caffeine directly affects the kidneys, cutting into their ability to reabsorb electrolytes and water. For every cup of coffee or two to three cans of caffeinated soft drink consumed, about 5 mg of calcium is lost in the urine. 

Coffee oil contains about 47% linoleic, 8% oleic, 1% hexa-decenoic, 32% palmitic, 8% stearic, and 5% behenic and longer chain fatty acids (64). As linoleic acid is the major unsaturated fatty acid in coffee oil, its major oxidation products 2,4-alkadienals and hexen-1,6-dial would play a major role in... 

Some oil-soluble emulsifiers affect the crystallization process and development of polymorphic forms of fats (4-8). Sucrose fatty acid ester or sucrose polyesters (SPE) and lecithins are well-known food emulsifiers (9,10). The main characteristics of lecithins and SPE useful in food applications are their oil-in-water and water-in-oil emulsifying properties, that result in dispersion with condensed milk and coffee whitener, and prevention of blooming in candy products and chocolate (7,9-11). But there are very few reports about two effects of SPE on the crystallization of fats and oils, i.e., enhancement and inhibition (12,13). 

You should know the active ingredient in any antacid product before you ingest the product, and you should never use an antacid product for more than a few days without consulting a doctor. It is best to avoid the need for an antacid in the first place. You can minimize the production of excess stomach acid by following a healthy diet, avoiding stress, and limiting your consumption of coffee, fatty foods, and chocolate. 

Caffeine has a marked effect on lipid metaboflsm. Ingestion of two cups of coffee may increase the plasma free fatty acid concentration by as much as 30% and glycerol, total... 

Supercritical carbon dioxide has been industrially used in a variety of processes, including coffee decaffeination, tea decaffeination, and extraction of fatty acids from spent barley, pyrethrum, hops, spices, flavors, fragrances, com oil, and color from red peppers. Other applications include polymerization, polymer fractionation, particle formation for pharmaceutical and military use, textile dyeing, and cleaning of machine and electronic parts. 

Correlations between coffee drinking and elevated serum lipid concentrations were found in men with coronary heart disease but not in healthy controls. Caffeine has been shown to elevate free fatty acids in the human and in the dog. This elevation is suppressed by the administration of sucrose. The authors feel that caffeine elevates FFA by a mechanism different from adrenaline or nicotine and may be a direct effect on fat pads and via an Influerice on the adrenal cortex. 

As summarized in the review by Clifford (1985b), the terms crude and total lipid refer to substances extracted by a non-polar solvent and may include non-lipid substances such as caffeine. The yield is a function of the extraction method as much as of the composition of the beans. The crude lipid includes the wax coating the coffee bean (0,2-0.3 %), the main constituents of which are the C2o and C22 amides of 5-hydroxytryptamine [l//-indol-5-ol, 3-(2-aminoethyl-), serotonine]. These amides have their importance. As they are possible antioxidants, it has been suggested that premature dewaxing leads to a fall in the bean quality during storage. The major part of the crude lipid is a typical seed oil, with triglycerides of fatty acids, some other esters and unsaponifiable matter. 

Studying Angola green and roasted coffees (eight arabicas, 32 robustas, after dry or wet processing), Derbesy et al. (1969) and Roffi et al. (1973) measured for total lipids (ether extraction, 24h) 11.7-14% (d.b.) of fatty acids with 1.6-2.3% unsaponifiable in the arabicas, and 7.6-9.5% acids with 1.0-2.4%... 

In Colombian green coffee, Boosfeld et al. (1994) and Boosfeld and Vitzthum (1995) elucidated the structure of two pairs of unsaturated aldehydes, (E,E)-2,4- and (2F,4Z)-2,4-nonadienal as well as (E,E)-2,4- and (2 , 4Z)-2,4-decadienal, probably generated via autoxidation of unsaturated fatty acids and contributing particularly to the typical green-coffee odor. The products were identified by mass spectrometry, GC-FTIR and NMR spectroscopy. The authors used particularly mild extraction techniques in order to avoid artifact formation and isomerization of the conjugated double bonds. The sensory impressions of these aldehydes at the sniffing port varied from metallic, fried, and flowery to oily notes. 

In 1887, Pade described a piece of apparatus that enabled researchers to determine precisely the absolute densities of coffees and to detect coffee frauds involving manipulation of green coffees and watering of roast coffees. In this connection he mentions and comments on a fraudulent method whereby products released during roasting are condensed and reinserted into the coffee beans. After a summary analysis he deduces that this concentrated liquid contains caffeine, ammonia, amines, ammonia salts, acrid bases near pyridinic compounds and fatty acids. By watering down the still-hot coffee with this mixture, 14 to 15% of the lost weight can be fraudulently restored to it. 

Long-chain fatty acids present in coffee flavor... 

---