Fatty Acid Composition of Cocoa Butter Oil by Urea Fractionation and Programmed Temperature Gas Chromatography

Abstract

This proposed urea fractionation procedure concentrates esters with similar GLC retention times in separate fractions. GLC peaks of esters present in cocoa butter oil in trace amounts (0.001–0.1%), which are normally hidden under major peaks, can then be detected. By modified programmed temperature GLC techniques, it is possible to detect the short and long chain length fatty acids present in cocoa butter oil. The odd and even chain length saturated acids from C10 to C28, mono-unsaturates C16 to C24, branched acids C16 to C24, and linoleic and linolenic acids were detected.

Free fatty acid content of cacao beans infested with storage fungi

“…cocoa nibs, 36.7-88.4%(Iverson et al, 1969; Wijngaardenvan et al, 1968). If cocoa butter was made from moldy beans, more of these acids would be free as compared to nonmoldy beans (triglyceride).…”