Biji kopi: Perbedaan antara revisi

[[File:75 degrees green coffee.png|thumb|Biji kopi yang masih segar]]

[[File:Coffee Beans Photographed in Macro.jpg|thumb|Biji kopi yang telah digaringkan]]

===Lipid===

Lipid yang terdapat pada biji kopi diantaranya [[asam linoleat]], [[asam palmitat]], [[asam oleat]], [[asam stearat]], [[asam arachidat]], [[terpena]], [[trigliserida]], [[ester]], dan [[amida]]. Total lipid pada biji kopi kering yaitu antara 11.7 hingga 14 gram per 100 gram biji kopi.<ref>ROFFI, J, CORTE DOS SANTOS, A, MEXIA, JT, BUSSON, F, and MIAGROT, M, 1973, Café verts et torrefiesde l Angola. Etude chimique, 5th International Colloquium Chemicum Coffee, Lisboa, 14 June to 19 June 1971; published by ASIC 1973, pp 179-200</ref> Lipid terbanyak berada di kulit biji kopi dan merupakan bagian dari lapisan pulp pembungkus biji kopi.<ref>{{cite book |author=Clifford MN |chapter=Chemical and physical aspects of green coffee and coffee products|editor=Clifford MN, Wilson KC |title=Coffee: botany, biochemistry, and production of beans and beverage |publisher=Croom Helm AVI |location=London |year=1985 |pages=305–74 |isbn=0-7099-0787-7 }}</ref> Pada kopi arabika, lipid terdapat pada kadar yang lebih tinggi.<ref>{{cite journal |author=Lee KJ, Jeong HG |title=Protective effects of kahweol and cafestol against hydrogen peroxide-induced oxidative stress and DNA damage |journal=Toxicol. Lett. |volume=173 |issue=2 |pages=80–7 |date=September 2007 |pmid=17689207 |doi=10.1016/j.toxlet.2007.06.008 |url=}}</ref>

 

== Referensi ==