Identification of adulterated cocoa butter by using HPLC to evaluate the composition of triglyceride
Abstract
Cocoa butter (CB) is an expensive raw material used to make chocolate. This component determines the specific organoleptic properties of chocolate products. There is also a large variety of cocoa butter equivalents (substitutes and improvers) which, while having similar technological properties (namely, thermal and physical properties, such as the melting point, crystallisation temperature, etc.), are 2-5 times cheaper than cocoa butter. Therefore, confectionery manufacturers often use various substitutes together with or instead of cocoa butter. Adulterated cocoa butter can be identified by using reverse-phase HPLC to evaluate the ratio of triglycerides (TG) in fat. The purpose of our study was to analyse the results of HPLC of TG in pure CB of various origin and conditions of cocoa beans production. The genotypic and phenotypic trends in the composition of triglycerides were determined. The study demonstrated that the obtained relevant pairwise correlations у=ах+b between the ratio of TG of various types can be used to identify adulterated cocoa butter. It is important to monitor the content and correlation of the basic position-specific TGs, i.e. TGs containing palmitic acid, oleic acid, and stearic acid (POP, POS, and SOS) where the oleic acid is in the sn-2 position, as well as the TGs whose ratio is 1-5%. Thus, when the ratio of POP in the cocoa butter increases, we observe a symbatic growth in the ratio of POS and asymbatic alteration in the content of OOA. The content of OOO, SOL, SOO, and PPP reduces asymbatically to the ratio of POS, while the ratio of SOA grows. When the ratio of SOS increases, the ratios of POO and PSL decrease. The strongest biochemical symbatic correlation was observed for SOS/SOA, with the coefficient of determination being R2=0.95. The determined natural correlations can be applied to identify adulterated cocoa butter. They can also be used in further biological, biochemical, and nutritional studies
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