Proximate composition and fatty acids profile of green and roasted defective coffee beans

Defective coffee beans are responsible for the depreciation of the quality of roasted coffee consumed in Brazil. The extraction of the oil of defective beans for applications in the food and pharmaceutical sectors is being considered as ail alternative use for those beans. The objective of this work was to determine the composition of the fatty acid fraction of the pressed oil and the proximate composition of crude defective beans in order to provide subsidiary information for proposals of alternative uses for these beans. The amounts of oil extracted from the defective beans were smaller than the amounts extracted from healthy mature beans. The fatty acid composition of oils from defective beans was not significantly different than that from healthy mature coffee beans. (C) 2005 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved.