Preliminary Analysis of Unsaturated Fatty Acid Profiles of Coffea arabica L., in Samples with a Denomination of Origin and Speciality of Oaxaca, Mexico.

In February 2020, Coffea arabica L. grown on the coast and in the Southern Sierra Madre of the state of Oaxaca, Mexico obtained the denomination of origin. Which does not have data on color and chemical composition, the first associated with the degree of roasting and the second with lipids (17-18%), as the group of compounds responsible, in part, for flavor, consistency, and may contribute to health benefits. In the present work, color was determined on the CIE Lab* scale and the unsaturated fatty acids by Nuclear Magnetic Resonance (NMR) of H and C in samples of medium roasted specialty coffee from the "Pluma" coffee-growing region, Oaxaca, Mexico. The average value of L* luminosity in ground coffee was 42.1 ± 0.1 reported for a light roast. Unsaturated fatty acids were quantified from the lipid fraction of the gr ound grain by NMR H and C, obtaining on average the highest abundance of linoleic (41.7 ± 0.5 by H and 41.24 ± 0.5 by C), followed by oleic (9.2 ± 0.2 by H and 7.4 ± 0.2 by C) and linolenic (1.5 ± 0.1 by H and 1.1 ± 0.2 by C). This study indicates that H and C NMR spectroscopy is a useful tool for the quantification of linolenic, linoleic, and oleic fatty acids by the method of key signal shifts of these acids found in lipid samples in roasted coffee grains.