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Extraction of Unsaturated Fatty Acid From Cocoa Butter

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Cocoa butter is an edible fat extracted from cocoa liquor which consists of 57-64% of saturated fatty acids and 36-43% of unsaturated fatty acids. Unsaturated fatty acids have a beneficial health effect as they have antioxidant characteristic and may lower blood cholesterol level. in this study, unsaturated fatty acids from cocoa butter were extracted using ethanol 96%. the extraction process was done at temperature of 65-80°C with cocoa butter to ethanol ratio of 1:5-1:15 (w/v). the mixture was separated using separator funnel and then stored in refrigerator for 1 day and in room temperature for another 1 day. the alcohol-containing fraction was evaporated using a rotary evaporator to obtain the extract. the result of the study indicated that the yield of the unsaturated fatty acid extract ranged from 0.228 g to 1.983 g. the unsaturated fatty acids contained in the extract were oleic acid, linoleic acid, and linolenic acid. the oleic acid content of the extract ranged from 32.30% to 35.70%, the linoleic acid content ranged from 3.72% to 5.67%, and the linolenic acid content ranged from 0.00% to 0.74%. the highest yield of the extract was 1.983 g and the highest unsaturated fatty acid content was 42.02%. in conclusion, the optimal temperature for the extraction process was 80°C and the optimal cocoa butter to ethanol ratio was 1:15.

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Availability

B01757

(Rack Thesis)

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Series Title

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Call Number

1757

Publisher

: Swiss German University., 2014

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Language

English

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NONE

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