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The correlation value of four fatty acids in green coffee beans with each other at significant level (p = 0.01)
| Fatty acids | Palmitic acid (mg/g) | Stearic acid (mg/g) | Oleic acid (mg/g) | Linoleic acid (mg/g) |
|---|---|---|---|---|
| Palmitic acid (mg/g) | 1.00 | 0.09 | 0.04 | 0.139 |
| Stearic acid (mg/g) | 0.09 | 1.00 | 0.727** | 0.555** |
| Oleic acid (mg/g) | 0.04 | 0.727** | 1.00 | 0.742** |
| Linoleic acid (mg/g) | 0.139 | 0.555** | 0.742** | 1.00 |
** Correlation is significant at the 0.01 level (1-tailed)
