The fatty acid content of C. arabica observed in this work was
similar to the data reported by Tango (1971).
Recently, Oliveira
et al. (2006) confirmed the results: the main fatty acids in C. arabica
found by these authors were linoleic (44%) and palmitic acid
(34%), followed by oleic (9%) and stearic acid in moderate quantities
(7%) and small quantities of arachidic (3%), linolenic (1.5%),
behenic (0.7%) and eicosanoic acid (0.3%). The same authors studied
the differences in fatty acid composition between defective
and non-defective coffee beans but no significant differences were
found.