According to Davis et al. (2006), there are 103 species within the
Coffea genus: 41 are native to Africa, 59 come from Madagascar and
three from the Macarena Islands. Two of these species – C. arabica
and C. canephora – account for virtually all coffee traded on the
world market.
Lipids are among the most important components of coffee
beans. The lipid content consists of wax, triglycerides and
unsaponifiable matter (Tango, 1971). According to Clifford (1985),
the oil content in C. arabica is about 16.0%, while C. canephora contains
about 10.1%.
Wax may be responsible for the unpleasant sick-to-the stomach
feeling after drinking some coffees (Wurziger and Harms, 1973).
However, this negative characteristic of high wax content has a
positive side to it in that this same substance has antioxidant properties,
especially in foods that are high in fat and oil (Lehmann et al.,
1968)