This research reports a comprehensive characterization of the composition profile and physical chemical characteristics roasted Arabica coffee oil obtained by mechanical pressing. The presented peroxide value 3.21 meq·kg-1 an acid 7.3 mg KOH·g-1. A higher proportion unsaturated fatty acids (58%), predominantly linoleic (L) palmitic (P) acids, was observed; PLL PLP were estimated as main triacyl...

The traceability of the geographical origin coffee is a challenging issue to protect producers and consumers from risk fraud. A total 162 Arabica Peru, Colombia Brazil, Robusta India, Vietnam Uganda, espresso (EC) samples different degrees roasting (light, medium dark) were characterized for physico-chemical features (lipids, solids, chlorogenic acids) analyzed via SHS-GC/MS analysis, with aim ...