Region Correlating With Tasting Cup Quality Profiling Of Fatty Acid Constituents In Green Coffee  Beans From Some Selected Areas Of East And West Gojjam Zones Of Amhara

Gashaw, Sendeki

dc.contributor.author	Gashaw, Sendeki
dc.date.accessioned	2022-11-23T09:37:13Z
dc.date.available	2022-11-23T09:37:13Z
dc.date.issued	2022-08
dc.identifier.uri	http://ir.bdu.edu.et/handle/123456789/14535
dc.description.abstract	In particular, the East Gojjam and West Gojjam zones of the Amhara region are heavily planted for coffee Arabica. However, the national and international markets have not been adequately described or marketed for this coffee. The purpose of this study was to profile the fatty acid composition of green coffee beans from the Amhara region's West Gojjam and East Gojjam zones. 53 samples of green coffee (Coffea Arabica) beans were obtained from the main producing zones, including different Woredas, and their fatty acid contents were examined. The solvent extraction method was used to separate the lipid fractions from the powdered green coffee beans, and the fatty acid part was converted to the matching fatty acid methyl esters (FAMEs). Using established methods, gas chromatography and mass spectrometry (GC-MS) was used to identify and quantify the different fatty acids. SPSS version 26.0 was used to analyze the data. The following 14 fatty acid varieties were found: The prominent ones were myristic (C14:0), pentadecanoic acid (C15:0), palmitic (C16:0), margaric acid (C17:0), stearic (C18:0), and linoleic (C18:2) acids, as well as gondoic acid (C20:1), behenic (C22:0)and tricosanoic acid (C23:0) were the major ones . There was insignificant difference ( p >0.05) between zones and woredas in the percentage composition(%) of total fatty acids. The total fatty acid contents of West Gojjam (104.5%) significantly higher than from East Gojjam (97.4%) zone. Myristric, palmitic, linoleic, stearic, arachidic and trieicosanoic acid were identified as the most important compounds for discrimination of coffee samples based on their geographical origin. A positive correlation was found between the percent total lipid by mass (percent w/w) and cup quality data such as acidity, total raw value plus average cup value, flavor, and body. The studied fatty acids provide adequate information for use as descriptors of the geographical origin of coffee beans from Amhara region	en_US
dc.language.iso	en	en_US
dc.subject	Chemistry	en_US
dc.title	Region Correlating With Tasting Cup Quality Profiling Of Fatty Acid Constituents In Green Coffee Beans From Some Selected Areas Of East And West Gojjam Zones Of Amhara	en_US
dc.type	Video	en_US