La frazione lipidica del caffè : Nota 1 : Influenze della torrefazione e della decaffeinizzazione

This study describes the lipid fraction obtained from green, toasted and decaffeinated-toasted coffee, of two batches of Arabica and Robusta coffee. Decaffeination was performed with dicloromethane (DCM) and with carbon dioxide (CO 2 ) at supercritical conditions. Large differences were found in the lipid and water contents, as well as in the composition of the single lipid fractions. The total fatty acid composition was not significantly different between the two types of coffee, processes and decaffeination conditions. No oxysterols were detected in the coffee samples, since their concentration was lower than the sensitivity limits of the analytical method.