Composition of cocoa shell fat as related to cocoa butter

Abstract

The physical and chemical constants of cocoa shell fat (a by-product resulted during the production of cocoa butter at chocolate factories) were almost identical with those of cocoa butter obtained from the same cocoa beans except for their high acid value. Shell fat contained more amount of phospholipid content (as cephalin) than cocoa butter. The lipid classes were almost the same in cocoa butter and shell fat, however, the latter contained an unidentified constituent which was not found in cocoa butter. The fatty acids were determined quantitatively by GLC, and the results showed that the predominant acids in cocoa butter were palmitic, and oleic. Less amounts of capric, myristic, palmitoleic and linoleic were found in cocoa butter, whereas more amounts of these acids were found in shell fat. Cocoa butter gave higher values of stearic and myristic acids than those of shell fat. Seventeen compounds were detected by GLC in the unsaponifiable matter of both cocoa butter and shell fat from which eight were identified as C30 hydrocarbon, C32 hydrocarbon, squalene, alpha-tocopherol, cholesterol, campsterol, stigmasterol and beta-sitosterol in the two samples. The sterols were determined quantitatively, and it was found that the predominant sterol in cocoa butter and shell fat was B-sitosterol. Cocoa butter contained higher values of stigmasterol than that of shell fat, which contained increasing values of campsterol, low values of cholesterol were found in both samples. Stability of cocoa butter and shell fat towards oxidative rancidity at 100 degrees C was the same (10.5 hrs).

Cocoa Bean Shell—A By-Product with Nutritional Properties and Biofunctional Potential

“…As reported for the protein content, the roasting process could also entail a decrease of about 36% of the fat in CBS [26]. As CBS fat is highly acidic and richer in the unsaponifiable matter than cocoa bean fat, it is not often considered as cocoa butter [45,60]. Indeed, some CBS fat compounds differ considerably from those of cocoa butter, and, in some cases, these differences have been used in order to estimate the shell content of cocoa powder [72] or cocoa butter [73].…”

“…Energy (kcal/100 g) 122.00 [15] Moisture (%) 3.60-13.13 [13,26,27,[30][31][32][33][34][35][36][37][38] Ash (g/100 g) 5.96-11.42 [13,30,33,[35][36][37][38][39][40][41] Proteins (g/100 g) 10.30-27.40 [13,26,27,30,32,[34][35][36][37][38][40][41][42][43][44] Fats (g/100 g) 1.50-8.49 [13,30,32,33,35,37,38,[40][41][42][43][44][45] Carbohydrates (g/100 g) 7.85-70.25…”

“…Indeed, some CBS fat compounds differ considerably from those of cocoa butter, and, in some cases, these differences have been used in order to estimate the shell content of cocoa powder [72] or cocoa butter [73]. Nevertheless, oleic, palmitic, capric, and stearic acids are the main fatty acids in both CBS and cocoa fats when considering the saponifiable fraction [45,57,74]. Regarding this fraction, Lessa et al [75] found that it is comprised of 34.7% unsaturated fatty acids and 64% saturated fatty acids for non-fermented CBS, and that these percentages vary to 51.2% and 48%, respectively, after fermentation.…”

Separation of Active Compounds from Food by-Product (Cocoa Shell) Using Subcritical Water Extraction

“…Cocoa shells contain a small proportion of fat with a very interesting fatty acid profile with a predominance of palmitic (22.27%) and oleic (28.16%) acids, similar to that of cocoa butter [ 3 , 4 ]. Aside from these dominant fatty acids, cocoa shells also contain capric (16.89%), stearic (12.05%), and linoleic (7.49%) acids and few others [ 4 ].…”

Alginate-Edible Coatings for Application on Wild Andean Blueberries (Vaccinium meridionale Swartz): Effect of the Addition of Nanofibrils Isolated from Cocoa By-Products

“…This by-product is underestimated and has been mainly used as fuel for boilers in the formulation of animal food and the manufacture of fertilizers [20]. Recently, some studies and patents have been developed, suggesting alternative applications for this material, as it contains very interesting compounds from a nutritional point of view, such as phenolic compounds, fibers, and a significant fat content with a lipid profile very similar to that of cocoa butter [21][22][23]. Moreover, considering its composition, it is also possible to promote a different approach so the cocoa shell can be used to produce nanostructures such as vegetable nanocellulose fibers [15], which can be used in applications like bionanocomposites for edible coatings, to improve the efficiency of the productive chocolate chain.Several authors have proposed the preparation of value-added bionanocomposites through the blending of biodegradable polymers (e.g., polycaprolactone and starch) with cellulose nanofibrils from cocoa pod husk.…”