Effects of moisture and pH on supercritical fluid extraction of cocoa butter

Jinap, Selamat and Kusnadi, Asep Edi and Akanda, Md. Jahurul Haque and Abdul Rahman, Russly and Ferdosh, Sahena and Sarker, Md. Zaidul Islam (2013) Effects of moisture and pH on supercritical fluid extraction of cocoa butter. Food and Bioprocess Technology, 6 (9). pp. 2455-2465. ISSN 1935-5130

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Abstract

The effects of moisture content and alkali treatment on cocoa butter extraction using supercritical fluid were studied. Ground cocoa nibs were examined at moisture contents of 1.95 %, 3.91 %, 5.87 %, 9.79 % and 17.64 % and the pH ofthe cocoa liquor was maintained at 5.0–5.9, 6.8–7.2 and 7.5–7.9. Cocoa butter was successfully extracted, using supercritical carbon dioxide (SC-CO2) for the moisture content study and SC-CO2 with 25 % ethanol as a cosolvent for the pH-level alkali treatment study, at 35 MPa, 60 °C and 2 ml/min. The results showed that increases in moisture content and pH level significantly (p<0.05) increase the yield efficiency. A moisture content of 9.79 % and pH-alkali treatment at 7.5–7.9 produced the highest yield (60.36 % and 73.70 % at 20 and 18 h extraction time, respectively). Triglycerides (TG) and fatty acids (FAs)were similar to those found in cocoa butter obtained using the Soxhlet method. Saturated and short-chain TG and FA constituents were more soluble than unsaturated and long-chain constituents.

Item Type:	Article (Journal)
Additional Information:	6605/36883
Uncontrolled Keywords:	Cocoa butter . Moisture content . Alkali treatment . pH . Supercritical fluid . Fatty acid . Tryglycerides
Subjects:	T Technology > TP Chemical technology > TP368 Food processing and manufacture
Kulliyyahs/Centres/Divisions/Institutes (Can select more than one option. Press CONTROL button):	Kulliyyah of Pharmacy > Department of Pharmaceutical Technology Kulliyyah of Science
Depositing User:	Professor Md. Zaidul Islam Sarker
Date Deposited:	10 Jun 2014 13:10
Last Modified:	31 Dec 2015 11:50
URI:	http://irep.iium.edu.my/id/eprint/36883

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