oa Characterization of lipids from green Arabic coffee beans vs. roasted beans: Implications for coffee consumption

Background: The Arabic coffee is commonly used in Qatar and the Gulf region as a traditional drink. It is prepared by boiling roasted coffee in water after being milled. Coffee contains more than 1,000 compounds that are mostly produced during the roasting process (Parliament and Stahl, 2005).However, lipids and caffeine remain virtually unchanged, while sugars and proteins decrease significantly. In general, there is a difference in coffee consumption between Gulf and Western countries in that it is unfiltered drink. One study has shown that Arabic coffee significantly increased the low density lipoprotein (LDL) level of plasma in rats. This increase might be due to the direct consumption of infiltrated Arabic coffee as several studies showed that filtration in Drip-filtered coffee is important in holding the Chlorogenic acids Kahweol, and Cafestol "coffee Diterpenes" which in turn increase the total cholesterol (TC) and LDL. The Aim: The aim of the study is to evaluate the lipid profile in the four main types of beans used in the market: Yemeni, Indian, Brazilian, and American coffee in the form of green and roasted beans using the LC/QQQ (Liquid chromatography triple quadrupole) and HRAM MS and MS/MS techniques. Research Methods: Lipids extraction was performed using Dionex ASE-350 (accelerated solvent extraction at high pressure and temperature) instrument for all coffee beans after grinding. The LC/QQQ was an Agilent 6490 using AJS-ESI ion source was used to analyze lipids in coffee extracts while HRAM MS experiment were performed on a Thermo Q-Exactive at a mass resolution of 70,000. The column used was ZORBAX Eclipse XDB-C18 1.8µX2.1X100mm (Agilent) and with Acetonitrile (0.1% Formic Acid) and Isopropanol (10mM Ammonium acetate) as the mobile phase. Results & Conclusion: Using this method TAGs profile was analyzed in all coffee types and the most abundant were: LPS, LPP. Vastly different composition of TAGs was derived using MS/MS. The percentage of lipids was the highest in Roasted Brazilian beans with 9.24%, while the lowest was in Roasted Indian beans with 1.48%. The lipid profiles are comprehensively described and differences among the specimens discussed. These results imply that intake of Arabic coffee can subject the consumer to unforeseen levels of lipids in their dietary intake.