Fatty acids profile of Coffea arabica L. resistant to leaf rust grown in two environments of Minas Gerais, Brazil

• Autor(a) principal: Fassio, L. O.
• Data de Publicação: 2017
• Outros Autores: Malta, M. R., Carvalho, G. R. Liska, Lima, P. M., Nadaleti, D. H. S., Fonseca, A. J., Pimenta, C. J.
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório Institucional da UFLA
• Texto Completo: http://repositorio.ufla.br/jspui/handle/1/29430
• topic: Fatty acids; Specialty coffee; Gamma linolenic acid; Coffee - Leaf rust; Coffee - Sensorial quality; Ácidos graxos; Cafés especiais; Ácido gama linolênico; Café - ferrugem da folha; Café - Qualidade sensorial

The quality of the coffee drink is defined by its sensorial attributes which are developed through the chemical predecessors found on raw grains. Due to this relation, this present work had a goal evaluating the sensorial characteristics of resistant coffee cultivars to leaf rust for the production of specialty coffee and correlate them with the profile of fatty acids present on raw grains, enabling the distinction of cultivars in two environments of Minas Gerais. For this purpose, seven cultivars of Coffea arabica resistance to leaf rust were evaluated and two susceptible cultivars, in two growing environments: Lavras, in the South of Minas Gerais and Patrocínio, in the Cerrado of Minas Gerais. The C16:0, C16:1, C18:0, C18:1, C18:2 w-6, C18:3 w-3 fatty acids common in coffee grains, were identified in the cultivars. The presence of an acid uncommon in coffee grains, the gamma linolenic acid (C18:3 w-6, GLA) was also detected. The palmitic and alpha linolenic fatty acids presented correlation with the sensorial quality of the drink. The linoleic, palmitic, alpha linolenic and gamma linolenic fatty acids were capable to differentiate the Patrocinio and Lavras environments. The profile of the fatty acids permitted differentiate the leaf rust resistant cultivars, the environments as also the interaction between these two matters related to the sensorial quality.