DIFFERENTIATION OF VIETNAMESE COFFEE ORIGIN AND CULTIVARS BY AMINO AND FATTY ACID PROFILE ANALYSIS PRELIMINARY STUDY

Hoang Quoc Tuan, Lai Quoc Dat, Cung Thi To Quynh, Nguyen Hoang Dung, Nguyen Xuan Loi, Nguyen Xuan Huy

Abstract


Compositions of fatty acids and amino acids compound were investigated in coffee beans included Arabica and Robusta cultivars grown in three region of Vietnam. Principal component analysis (PCA) and hierarchical cluster analysis (HCA) were performed on the complete data set to reveal chemical differences among all samples and identify markers characteristic of a particular botanical geographical origin of the coffee. The major fatty acids in the coffee oil analyzed in this study were linoleic acid (C18:2), stearic acid (C18:0), oleic acid (C18:1) palmitic acid (C16:0) and myristic acid (C14:0), followed by small amounts of arachic acid (C20:0), docosanoic acid (C22:0) and eicosenoic acid (C20:1). Glutamic acid and aspartic acid were found at high amount in robusta coffee, from 271 mg/100gDW to 786 mg/100g DW and 373mg/100g DW to 486 mg/100g DW, respectively, whereas alanine and glutamic acid in arabica coffee were in high amount at 268 mg/100g DW to 351 mg/100g DW and 209 mg/100g DW to 285 mg/100g DW, respectively. Leucine (301 to 416 mg/100 g DW), phenylalanine (226 to 305 mg/100 g DW), and lysine (199 to 269 mg/100 g DW). PCA of the complete data matrix demonstrated that there were significant differences among all coffee cultivars and geographical origin, HCA supported the results of PCA and achieved a satisfactory classification performance.


Keywords


Authenticity, Geographical Origin, Coffee

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DOI: https://doi.org/10.15625/2525-2518/58/6A/15629 Display counter: Abstract : 22 views. PDF : 15 views.

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Bioteknologi Agrikultur

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Published by Vietnam Academy of Science and Technology