Abstract
The aim of this research was to complete the characteristics of cocoa beans and cocoa butter extracted from two different Theobroma cacao species: Criollo originated from Peru and Forastero originated from Ecuador, both in the version of raw (unroasted) and roasted beans. Before extraction, the cocoa beans were characterized by proximate analysis. The determination of fatty acids composition was carried out by gas chromatography (GC). The positional distribution of fatty acids in the sn-2 positions of triacylglycerols (TAGs) was also determined. The thermogravimetric analyses (TGA/DTG) were performed under the nitrogen and oxygen atmosphere of roasted and unroasted cocoa beans. The kinetic information was helpful to assess the oxidative stability of cocoa butter. The cocoa butter extracted from unroasted Forastero from Ecuador had the highest values of oxidation activation energy Ea. The melting characteristics of cocoa butter extracted from roasted Criollo species were very similar to their unroasted versions. The same trend was not observed for Forastero species. TGA and DTG were revealed to be useful tools for the analysis of whole cocoa beans and the fats extracted from these cocoa beans.
Highlights
Cocoa butter (CB) is one of the most precious and useful vegetable fat obtained from cocoa beans
The values found for proteins and total fat were different but comparable to those obtained by Torres-Moreno et al [16] when studying differences in fatty acids profile in cocoa beans with different geographical origin
Results related to the mineral composition of unroasted and roasted cocoa beans, as shown in Table 1, indicated that cocoa beans contain several minerals which play a major role in different body functions including enzymatic reactions, energy production and transmission of nerve impulses [25,26]
Summary
Cocoa butter (CB) is one of the most precious and useful vegetable fat obtained from cocoa beans. Due to its unique properties such as pale yellow colour, neutral taste, and sharp melting profile, body-temperature alike, it is widely used in both cosmetics and food preparation. The functionality of this fat is mainly a consequence of the predominant presence of symmetrical triacylglycerols (TAGs) [1]. The fatty acids (FA) profile of cocoa butter may slightly vary for different species of cocoa plants and different geographical origins. The nearer the equator the cocoa was grown, the harder will be the fat obtained [2]. The quantitative analysis of FA composition is essential in food research with regards to the nutritional value content and purity or authenticity of fats [3]
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