Chemical composition and fatty acids profile of chocolates produced with different cocoa (Theobroma cacao L.) cultivars

Abstract

The objective of the present study was to characterize the physicochemical composition and to quantify the fatty acids of chocolates produced from different cocoa varieties (Theobroma cacao L.) cultivated in the Southern Region of Bahia. Nine samples of monovarietal chocolates were evaluated, according to their physical, thermal and fatty acid profile. The results were subjected to tests of variance and multivariate statistics. The chocolates PH16 and TSH1188 presented higher melting point. Ot was possible to identify a linear correlation between the fat content of the chocolates and the break force parameter. The chocolates showed higher concentration of saturated fatty acids, mainly palmitic acid (16:0) and stearic acid (18:0), followed by the unsaturated fatty acids among which oleic acid (18:1n-9) and linoleic acid (18:6) were predominant. The principal component analysis allowed to discriminate the different varieties of chocolate according to the profile of fatty acids. The thermogravimetric analysis of the samples showed a similar profile. The differences found in the samples of chocolates were attributed to factors such as the fruit maturation process, the cocoa variety and to which they were subjected during processing. Practical Application:The study show differences in chocolates obtained with nine cocoa cultivars produced in southern Bahia, being a source of information to characterize and improve the quality of monovarietal chocolates.

Total Fat Content and Fatty Acid Profile of Fine-Aroma Cocoa From Northeastern Peru

“…However, the low concentration of total fat may be related to the size of the nibs particles used for fat extraction (21), and manual sample preparation may also be one of the causes of variation. The identification of 10 fatty acids was consistent with those reported by MELO et al (22), who found C14:0, C16:0, C17:0, C18:0, C18:1, C18:2, C18:3, C20:0, and C22:0 as the predominant fatty acids in chocolate. Comparably, C18:0, C18:1, and C16: 0 are the most representative fatty acids in descending order; but C16:0 and C18:0 are saturated fatty acids, which represent the largest fraction of fat in cocoa butter (23).…”

Fatty Acid Profile of Raw Materials and Chocolate Milk Mass Depending on Temperature and Time of Mixing

“…Cocoa liquor contains about 55% fat. Melo et al [2020] showed the influence of the cocoa variety used in chocolate processing on the fatty acids profile, which was also confirmed in their study by Torres-Moreno et al [2015]. In addition, Mustiga et al [2019] showed the effect of genotype on the chemical composition of the beans, including the fatty acid profile.…”

Chemical Characterization, Gastrointestinal Motility and Sensory Evaluation of Dark Chocolate: A Nutraceutical Boosting Consumers’ Health

“…Cocoa butter typically contains both monounsaturated and saturated FA. Palmitic acid and stearic acid (C 16:0 , C 18:0 ) are the most abundant saturated FA while oleic acid and linoleic acid (C 18:1 and C 18:2 ), are the most representative of the monounsaturated and polyunsaturated FA [36,37]. According to our results the FA identified in the chocolate analysed are: stearic acid representing the most abundant (~28%), followed by the polyunsaturated FA linoleic acid also called omega-3 (~20%), myristic acid (19%) and oleic acid (16%).…”