Analyzing the Chemical Composition and Quality Attributes of Cocoa Butter from Different Producers: A Comparative Study

نوع مقاله : مقاله پژوهشی

نویسندگان

1 دانشیار پژوهشگاه استاندارد

2 Department of Food Science and Technology, Faculty of Nutrition and food science, Tabriz University of Medical Sciences, Tabriz, Iran

3 3. Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran

4 گروه علوم و صنایع غذایی ، دانشگاه آزاد اسلامی ، واحد علوم و تحقیقات

چکیده

_ Cocoa butter is a highly prized and versatile product with a wide range of applications. It is a crucial component of chocolate due to its unique melting properties and ability to dissolve other ingredients. Therefore, it is essential to evaluate the compositional characteristics of cocoa butter from different sources to ensure its quality and authenticity. This study aimed to analyze the triacylglycerols, fatty acids, sterols, sterene compounds, extinction coefficient, and Solid Fat Content (SFC) of cocoa butter from nine diverse samples. The findings revealed that the main triacylglycerols were POP (16.07-17.74), SOS (25.73-28.91), and POS (39.12-40.25), while the primary fatty acids were palmitic (26.25-28.96), stearic (32.46-35.64), and oleic acids (31.51-32.47). The dominant sterols were (55.04-56.98 %), stigmasterol (25.4-26.2 %), and campesterol (9.22-10.53 %), with the ratio of stigmasterol to campesterol (2.5 to 2.7) serving as an indicator of authenticity. The study also found minimal levels of stigmastadiene (0.0001–0.0039 ppm), indicating low oxidation products, and measured the SFC content at different temperatures. Overall, this comprehensive analysis provides valuable insights into the composition of cocoa butter from various sources, offering important information for quality control and detection of adulteration.

کلیدواژه‌ها

موضوعات


عنوان مقاله [English]

Analyzing the Chemical Composition and Quality Attributes of Cocoa Butter from Different Producers: A Comparative Study

نویسندگان [English]

  • Zahra Piravi vanak 1
  • Solmaz Abedinzadeh 2
  • Sodeif Azadmard-damirchi 3
  • Maryam Gharachorloo 4
1 Food Industries and Agriculture Research Center, Standard Research Institute of Iran
2 Department of Food Science and Technology, Faculty of Nutrition and food science, Tabriz University of Medical
3 3. Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran
4 Department of Food Science and Technology, Science and Research Branch, Islamic Azad University
چکیده [English]

_ Cocoa butter is a highly prized and versatile product with a wide range of applications. It is a crucial component of chocolate due to its unique melting properties and ability to dissolve other ingredients. Therefore, it is essential to evaluate the compositional characteristics of cocoa butter from different sources to ensure its quality and authenticity. This study aimed to analyze the triacylglycerols, fatty acids, sterols, sterene compounds, extinction coefficient, and Solid Fat Content (SFC) of cocoa butter from nine diverse samples. The findings revealed that the main triacylglycerols were POP (16.07-17.74), SOS (25.73-28.91), and POS (39.12-40.25), while the primary fatty acids were palmitic (26.25-28.96), stearic (32.46-35.64), and oleic acids (31.51-32.47). The dominant sterols were (55.04-56.98 %), stigmasterol (25.4-26.2 %), and campesterol (9.22-10.53 %), with the ratio of stigmasterol to campesterol (2.5 to 2.7) serving as an indicator of authenticity. The study also found minimal levels of stigmastadiene (0.0001–0.0039 ppm), indicating low oxidation products, and measured the SFC content at different temperatures. Overall, this comprehensive analysis provides valuable insights into the composition of cocoa butter from various sources, offering important information for quality control and detection of adulteration.

کلیدواژه‌ها [English]

  • Triacylglycerol
  • Phytosterols
  • Fatty acid profile
  • SFC
  • Extinction coefficient