The constituents of lipid fraction of coffee have valuable properties
for formulating cosmetic products like antioxidants and
UVB protection. Furthermore, the composition of coffee oil is rich
in unsaturated fatty acids and unsaponifiable matter. However,
the content of these constituents is variable between plants and
species.
Thus, this study aimed to investigate the genetic variability of
each characteristic of the lipid fraction of coffee beans from the
Campinas Agronomic Institute Coffea Gene bank (São Paulo, Brazil)
to allow correlations between these constituents for the purpose
of selecting plants for breeding programs and subsequent use in
cosmetic products.