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Effects of polar cosolvents on cocoa butter extraction using supercritical carbon dioxide

Asep, E. K. and Jinap, Selamat and Jahurul, Md. Haque Akanda and Sarker, Md. Zaidul Islam and Singh, H. (2013) Effects of polar cosolvents on cocoa butter extraction using supercritical carbon dioxide. Innovative Food Science & Emerging Technologies, 20. pp. 152-160. ISSN 1466-8564 (Unpublished)

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Cocoa butter was successfully extracted from cocoa liquor by supercritical carbondi oxide (SC-CO2) at 35 MPa, 60 oC and 2 mL/min with 5%, 15% and 25% cosolvents. The extraction yield of tryglicerides (TG) and fatty acid (FA) compositions were significantly influenced by the concentration of polar cosolvents. The SC-CO2 extraction efficiency was increased with cosolvent significantly. Ethanol was found to be the best cosolvent for cocoa butter extraction using SC-CO2 followed by isopropanol and acetone. The triglycerides of POP, POS and SOS were contained in the extracted cocoa butter with POS being the major component. Where palmitic, stearic and oleic were the main fatty acids in the cocoa butter samples, with stearic being the highest component. The lower molecular weight (MW) of TGs and FAs showed the higher selectivity compared to the high MW of TGs and FAs. Thus, they were fractionated during the first stage of SC-CO2 process.

Item Type: Article (Journal)
Additional Information: 6605/17980
Uncontrolled Keywords: cocoa butter; polar cosolvent; supercritical carbon dioxide; fatty 51 acid; tryglycerides; selectivity
Subjects: Q Science > QD Chemistry
Kulliyyahs/Centres/Divisions/Institutes (Can select more than one option. Press CONTROL button): Kulliyyah of Pharmacy > Department of Pharmaceutical Technology
Depositing User: Professor Md. Zaidul Islam Sarker
Date Deposited: 27 Dec 2012 14:42
Last Modified: 15 Dec 2016 15:30
URI: http://irep.iium.edu.my/id/eprint/17980

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