Fatty acid composition of coffee oil: comparison of methyl esters preparation
DOI:
https://doi.org/10.1590/S0071-12761976000100006Abstract
Green bean coffee (Coffea arábica L., cv. Mundo Novo) was treated with petroleum and oil was analised in relation to fatty acid composition. Three methods of esterification were used and the results statistically analised. Significant differences were not observed between methods of LUDDY et alii (1960) and A.O.A.C. (1965). The method with previous saponification showed significant difference only to linoleic acid when was compared with A.O.A.C. method.Downloads
Download data is not yet available.
Downloads
Published
1976-01-01
Issue
Section
naodefinida
How to Cite
Gutierrez, L. E. (1976). Fatty acid composition of coffee oil: comparison of methyl esters preparation . Anais Da Escola Superior De Agricultura Luiz De Queiroz, 33, 79-83. https://doi.org/10.1590/S0071-12761976000100006