Quantitative Measurement of the Chemical Composition of Fatty Acid of Cocoa Butter and the Isotopic Content of Glycerol Contained in Cocoa Butter by the NMR &amp;lt;sup&amp;gt;13&amp;lt;/sup&amp;gt;C from the INEPT Sequence and Characterization of the Geographical Origin of the Cocoa

Diomandé, Didier; Dro, Tiemoko Touré; Akpa, Jacques Sagne; Silvestre, Virginie; Téa, Illa; Remaud, Gérald S.

doi:10.4236/ajac.2022.133007

Cited by 3 publications

(2 citation statements)

References 17 publications

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“…SNK13 × T79/501 (hybrid with Trinitario female-clone) and SCA12 × SNK13 recorded the highest content of monounsaturated fatty acid (MUFA). [35] also noted that the chemical fatty acid composition of cocoa butter is predominantly made up of saturated fatty acids, followed by the monounsaturated ones. In general, the fatty acid composition obtained is in agreement with the results reported by [15].…”

Section: Fatty Acid Compositionmentioning

confidence: 98%

Total Fat, Fatty Acid Composition, Tocopherol and Tocotrienol Profiles in Fermented Beans of Ten Controlled Pollinated Cocoa (<i>Theobroma cacao</i> L.) Hybrids from Cameroon

Mbida,

Akoa,

Mbia

et al. 2024

AJPS

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This study aimed to discriminate ten Cameroonian cocoa hybrids according to their total fat, fatty acid composition, tocopherol and tocotrienol profiles. Six cocoa clones from the gene banks of the Cameroon Cocoa Development Corporation were used to create hybrids. The determination of fatty acid composition was carried out by using a gas chromatography (GC) apparatus coupled by a flame ion detector (FID). Tocopherol and tocotrienol analysis was performed by upper high-performance liquid chromatography (UHPLC). Information on the impact of the genotype on the cocoa fat composition was provided. The major fatty acids (FA) in fermented samples are stearic (34.57%), palmitic (26.13%), oleic (34.13%) and linoleic (3.16%) acids. (35.05% to 35.6%). SCA12 × ICS40, SCA12 × SNK13, SNK13 × T79/501 have the least hard cocoa butters. Tocopherols analysis showed a predominance of γ-tocopherols (94.64 ± 1.51 to 292.16 ± 3.17 µg•g −1 ), whereas only a small amount of β and δ-tocopherol (from 0.46 to 2.78 µg•g −1 and 0.12 to 5.82 respectively) was observed. No γ-tocotrienol was found in fermented samples.A differentiation in terms of total fat and tocopherol content was observed amongst hybrids with the same mother-clone, suggesting an impact of pollen on these compounds.

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Section: Fatty Acid Compositionmentioning

confidence: 98%

Total Fat, Fatty Acid Composition, Tocopherol and Tocotrienol Profiles in Fermented Beans of Ten Controlled Pollinated Cocoa (<i>Theobroma cacao</i> L.) Hybrids from Cameroon

Mbida,

Akoa,

Mbia

et al. 2024

AJPS

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“…Cottonseed oil has a fatty acid profile consisting of approximately 75% unsaturated fatty acids and 25% saturated fatty acids (Yang et al., 2019). Cocoa oil primarily consists of approximately 65% saturated fatty acids, mainly stearic acid (C18:0), and palmitic acid (C16:0), with unsaturated fatty acids making up around 35% of its composition (Diomandé et al., 2022). Roughly 90% of coconut oil is composed of saturated fats, with around 10% being unsaturated fats.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of edible oil types used in packaged foods in Türkiye with principal component analysis

Icyer,

Kuran

2024

Journal of Food Science

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In our rapidly changing world, where consumers’ expectations for healthy food are on the rise, the edible oil content in packaged foods has become a central focus. Among various types of oils, palm oil is often regarded as one of the most contentious. This research study aimed to identify the types of fats present in packaged food products in Türkiye and examined the reasons for their utilization. A total of 1380 packaged food items, classified into 11 categories, were scrutinized, and the types of oils within their ingredients were classified using principal component analysis and hierarchical cluster analysis. The study's results have determined that among packaged food products available in Türkiye, 50.1% contain palm oil, 30.4% contain sunflower oil, 16.4% contain canola oil, 14.9% contain cottonseed oil, 17.9% contain cocoa oil, and 12.6% contain coconut oil. In particular, it was determined that palm oil was used in 91% of bakery products, 81% of margarine and shortening products, and 71.3% of ice creams. Consequently, the data obtained in the context of ongoing debates regarding the fat content in packaged foods, especially concerning palm oil usage, will make a valuable contribution to the literature.

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Chromatographic and spectroscopic methods for the detection of cocoa butter in cocoa and its derivatives: A review

Alotaibi,

AlTilasi,

Al-Mutairi

et al. 2024

Heliyon

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Quantitative Measurement of the Chemical Composition of Fatty Acid of Cocoa Butter and the Isotopic Content of Glycerol Contained in Cocoa Butter by the NMR <sup>13</sup>C from the INEPT Sequence and Characterization of the Geographical Origin of the Cocoa

Cited by 3 publications

References 17 publications

Total Fat, Fatty Acid Composition, Tocopherol and Tocotrienol Profiles in Fermented Beans of Ten Controlled Pollinated Cocoa (<i>Theobroma cacao</i> L.) Hybrids from Cameroon

Total Fat, Fatty Acid Composition, Tocopherol and Tocotrienol Profiles in Fermented Beans of Ten Controlled Pollinated Cocoa (<i>Theobroma cacao</i> L.) Hybrids from Cameroon

Evaluation of edible oil types used in packaged foods in Türkiye with principal component analysis

Chromatographic and spectroscopic methods for the detection of cocoa butter in cocoa and its derivatives: A review

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Quantitative Measurement of the Chemical Composition of Fatty Acid of Cocoa Butter and the Isotopic Content of Glycerol Contained in Cocoa Butter by the NMR &lt;sup&gt;13&lt;/sup&gt;C from the INEPT Sequence and Characterization of the Geographical Origin of the Cocoa

Cited by 3 publications

References 17 publications

Total Fat, Fatty Acid Composition, Tocopherol and Tocotrienol Profiles in Fermented Beans of Ten Controlled Pollinated Cocoa (&lt;i&gt;Theobroma cacao&lt;/i&gt; L.) Hybrids from Cameroon

Total Fat, Fatty Acid Composition, Tocopherol and Tocotrienol Profiles in Fermented Beans of Ten Controlled Pollinated Cocoa (&lt;i&gt;Theobroma cacao&lt;/i&gt; L.) Hybrids from Cameroon

Evaluation of edible oil types used in packaged foods in Türkiye with principal component analysis

Chromatographic and spectroscopic methods for the detection of cocoa butter in cocoa and its derivatives: A review

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Quantitative Measurement of the Chemical Composition of Fatty Acid of Cocoa Butter and the Isotopic Content of Glycerol Contained in Cocoa Butter by the NMR <sup>13</sup>C from the INEPT Sequence and Characterization of the Geographical Origin of the Cocoa

Total Fat, Fatty Acid Composition, Tocopherol and Tocotrienol Profiles in Fermented Beans of Ten Controlled Pollinated Cocoa (<i>Theobroma cacao</i> L.) Hybrids from Cameroon

Total Fat, Fatty Acid Composition, Tocopherol and Tocotrienol Profiles in Fermented Beans of Ten Controlled Pollinated Cocoa (<i>Theobroma cacao</i> L.) Hybrids from Cameroon