COFFEE LIPID FRACTION .1. INFLUENCE OF RO ASTING AND DECAFFEINATION

This study describes the lipid fraction obtained from green toasted an d decaffeinated-toasted coffee, of two batches of Arabica and Robusta coffee. Decaffeination was per formed with dicloromethane (DCM) and wi th carbon dioxide (CO2) at supercritical conditions. Large differences were found in the lipid and water contents, as well as in the composi tion of the single lipid fractions. The total Fatty acid composition w as not significantly different between the two types of coffee, proces ses and decaffeination conditions. No oxysterols were detected in the coffee samples, since their concentration was lower than the sensitivi ty limits of the analytical method.