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Thomas Hofmann - One of the best experts on this subject based on the ideXlab platform.
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molecular definition of the taste of roasted Cocoa Nibs theobroma cacao by means of quantitative studies and sensory experiments
Journal of Agricultural and Food Chemistry, 2006Co-Authors: Timo D. Stark, Sabine Bareuther, Thomas HofmannAbstract:Sensory-guided decomposition of roasted Cocoa Nibs revealed that, besides theobromine and caffeine, a series of bitter-tasting 2,5-diketopiperazines and flavan-3-ols were the key inducers of the bitter taste as well as the astringent mouthfeel imparted upon consumption of roasted Cocoa. In addition, a number of polyphenol glycopyranosides as well as a series of N-phenylpropenoyl-l-amino acids have been identified as key astringent compounds of roasted Cocoa. In the present investigation, a total of 84 putative taste compounds were quantified in roasted Cocoa beans and then rated for the taste contribution on the basis of dose-over-threshold (DoT) factors to bridge the gap between pure structural chemistry and human taste perception. To verify these quantitative results, an aqueous taste reconstitute was prepared by blending aqueous solutions of the individual taste compounds in their “natural” concentrations. Sensory analyses revealed that the taste profile of this artificial cocktail was very close to th...
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Quantitative Analysis of N-Phenylpropenoyl-l-amino Acids in Roasted Coffee and Cocoa Powder by Means of a Stable Isotope Dilution Assay
Journal of Agricultural and Food Chemistry, 2006Co-Authors: Timo D. Stark, Helene Justus, Thomas HofmannAbstract:Since recent reports on the role of N-phenylpropenoyl-l-amino acids as powerful antioxidants and key contributors to the astringent taste of Cocoa Nibs, there is an increasing interest in the concentrations of these phytochemicals in plant-derived foods. A versatile analytical method for the accurate quantitative analysis of N-phenylpropenoyl-l-amino acids in plant-derived foods by means of HPLC-MS/MS and synthetic stable isotope labeled N-phenylpropenoyl-l-amino acids as internal standards was developed. By means of the developed stable isotope dilution assay (SIDA), showing recovery rates of 95−102%, 14 N-phenylpropenoyl-l-amino acids were quantified for the first time in Cocoa and coffee samples. On the basis of the results of LC-MS/MS experiments as well as cochromatography with the synthetic reference compounds N-[3‘,4‘-dihydroxy-(E)-cinnamoyl]-l-tryptophan, N-[4‘-hydroxy-(E)-cinnamoyl]-l-tryptophan, and N-[4‘-hydroxy-3‘-methoxy-(E)-cinnamoyl]-l-tyrosine, respectively, were detected for the first tim...
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Molecular definition of the taste of roasted Cocoa Nibs (Theobroma cacao) by means of quantitative studies and sensory experiments
Journal of Agricultural and Food Chemistry, 2006Co-Authors: Timo Stark, Sabine Bareuther, Thomas HofmannAbstract:Sensory-guided decomposition of roasted Cocoa Nibs revealed that, besides theobromine and caffeine, a series of bitter-tasting 2,5-diketopiperazines and flavan-3-ols were the key inducers of the bitter taste as well as the astringent mouthfeel imparted upon consumption of roasted Cocoa. In addition, a number of polyphenol glycopyranosides as well as a series of N-phenylpropenoyl-l-amino acids have been identified as key astringent compounds of roasted Cocoa. In the present investigation, a total of 84 putative taste compounds were quantified in roasted Cocoa beans and then rated for the taste contribution on the basis of dose-over-threshold (DoT) factors to bridge the gap between pure structural chemistry and human taste perception. To verify these quantitative results, an aqueous taste reconstitute was prepared by blending aqueous solutions of the individual taste compounds in their "natural" concentrations. Sensory analyses revealed that the taste profile of this artificial cocktail was very close to the taste profile of an aqueous suspension of roasted Cocoa Nibs. To further narrow down the number of key taste compounds, finally, taste omission experiments and human dose/response functions were performed, demonstrating that the bitter-tasting alkaloids theobromine and caffeine, seven bitter-tasting diketopiperazines, seven bitter- and astringent-tasting flavan-3-ols, six puckering astringent N-phenylpropenoyl-l-amino acids, four velvety astringent flavonol glycosides, gamma-aminobutyric acid, beta-aminoisobutyric acid, and six organic acids are the key organoleptics of the roasted Cocoa Nibs.
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Structures, Sensory Activity, and Dose/Response Functions of 2,5-Diketopiperazines in Roasted Cocoa Nibs (Theobroma cacao)
Journal of Agricultural and Food Chemistry, 2005Co-Authors: Timo D. Stark, Thomas HofmannAbstract:The taste compounds inducing the blood-like, metallic bitter taste sensation reported recently for a dichloromethane extract prepared from roasted Cocoa Nibs were identified as a series of 25 diketopiperazines by means of HPLC degustation, LC−MS/MS, and independent synthesis. Among these 25 compounds, 13 cis-configured diketopiperazines, namely, cyclo(l-IIe-l-Phe), cyclo(l-Val-l-Leu), cyclo(l-Pro-l-Pro), cyclo(l-IIe-l-Pro), cyclo(l-Val-l-Tyr), cyclo(l-Ala-l-Tyr), cyclo(l-Phe-l-Ser), cyclo(l-Ala-l-IIe), cyclo(l-Leu-l-Phe), cyclo(l-Pro-l-Val), cyclo(l-Pro-l-Thr), cyclo(l-Pro-l-Tyr), and cyclo(l-Val-l-Val) were identified for the first time in Cocoa. In addition, the taste recognition thresholds for the metallic as well as the bitter taste of the diketopiperazines were determined, and after quantitative analysis by using two diastereomeric diketopiperazines as the internal standards, the sensory impact of the diketopiperazines was evaluated on the basis of their dose-over-threshold (DoT) factors calculated a...
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structures sensory activity and dose response functions of 2 5 diketopiperazines in roasted Cocoa Nibs theobroma cacao
Journal of Agricultural and Food Chemistry, 2005Co-Authors: Timo D. Stark, Thomas HofmannAbstract:The taste compounds inducing the blood-like, metallic bitter taste sensation reported recently for a dichloromethane extract prepared from roasted Cocoa Nibs were identified as a series of 25 diketopiperazines by means of HPLC degustation, LC−MS/MS, and independent synthesis. Among these 25 compounds, 13 cis-configured diketopiperazines, namely, cyclo(l-IIe-l-Phe), cyclo(l-Val-l-Leu), cyclo(l-Pro-l-Pro), cyclo(l-IIe-l-Pro), cyclo(l-Val-l-Tyr), cyclo(l-Ala-l-Tyr), cyclo(l-Phe-l-Ser), cyclo(l-Ala-l-IIe), cyclo(l-Leu-l-Phe), cyclo(l-Pro-l-Val), cyclo(l-Pro-l-Thr), cyclo(l-Pro-l-Tyr), and cyclo(l-Val-l-Val) were identified for the first time in Cocoa. In addition, the taste recognition thresholds for the metallic as well as the bitter taste of the diketopiperazines were determined, and after quantitative analysis by using two diastereomeric diketopiperazines as the internal standards, the sensory impact of the diketopiperazines was evaluated on the basis of their dose-over-threshold (DoT) factors calculated a...
Timo D. Stark - One of the best experts on this subject based on the ideXlab platform.
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molecular definition of the taste of roasted Cocoa Nibs theobroma cacao by means of quantitative studies and sensory experiments
Journal of Agricultural and Food Chemistry, 2006Co-Authors: Timo D. Stark, Sabine Bareuther, Thomas HofmannAbstract:Sensory-guided decomposition of roasted Cocoa Nibs revealed that, besides theobromine and caffeine, a series of bitter-tasting 2,5-diketopiperazines and flavan-3-ols were the key inducers of the bitter taste as well as the astringent mouthfeel imparted upon consumption of roasted Cocoa. In addition, a number of polyphenol glycopyranosides as well as a series of N-phenylpropenoyl-l-amino acids have been identified as key astringent compounds of roasted Cocoa. In the present investigation, a total of 84 putative taste compounds were quantified in roasted Cocoa beans and then rated for the taste contribution on the basis of dose-over-threshold (DoT) factors to bridge the gap between pure structural chemistry and human taste perception. To verify these quantitative results, an aqueous taste reconstitute was prepared by blending aqueous solutions of the individual taste compounds in their “natural” concentrations. Sensory analyses revealed that the taste profile of this artificial cocktail was very close to th...
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Quantitative Analysis of N-Phenylpropenoyl-l-amino Acids in Roasted Coffee and Cocoa Powder by Means of a Stable Isotope Dilution Assay
Journal of Agricultural and Food Chemistry, 2006Co-Authors: Timo D. Stark, Helene Justus, Thomas HofmannAbstract:Since recent reports on the role of N-phenylpropenoyl-l-amino acids as powerful antioxidants and key contributors to the astringent taste of Cocoa Nibs, there is an increasing interest in the concentrations of these phytochemicals in plant-derived foods. A versatile analytical method for the accurate quantitative analysis of N-phenylpropenoyl-l-amino acids in plant-derived foods by means of HPLC-MS/MS and synthetic stable isotope labeled N-phenylpropenoyl-l-amino acids as internal standards was developed. By means of the developed stable isotope dilution assay (SIDA), showing recovery rates of 95−102%, 14 N-phenylpropenoyl-l-amino acids were quantified for the first time in Cocoa and coffee samples. On the basis of the results of LC-MS/MS experiments as well as cochromatography with the synthetic reference compounds N-[3‘,4‘-dihydroxy-(E)-cinnamoyl]-l-tryptophan, N-[4‘-hydroxy-(E)-cinnamoyl]-l-tryptophan, and N-[4‘-hydroxy-3‘-methoxy-(E)-cinnamoyl]-l-tyrosine, respectively, were detected for the first tim...
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Structures, Sensory Activity, and Dose/Response Functions of 2,5-Diketopiperazines in Roasted Cocoa Nibs (Theobroma cacao)
Journal of Agricultural and Food Chemistry, 2005Co-Authors: Timo D. Stark, Thomas HofmannAbstract:The taste compounds inducing the blood-like, metallic bitter taste sensation reported recently for a dichloromethane extract prepared from roasted Cocoa Nibs were identified as a series of 25 diketopiperazines by means of HPLC degustation, LC−MS/MS, and independent synthesis. Among these 25 compounds, 13 cis-configured diketopiperazines, namely, cyclo(l-IIe-l-Phe), cyclo(l-Val-l-Leu), cyclo(l-Pro-l-Pro), cyclo(l-IIe-l-Pro), cyclo(l-Val-l-Tyr), cyclo(l-Ala-l-Tyr), cyclo(l-Phe-l-Ser), cyclo(l-Ala-l-IIe), cyclo(l-Leu-l-Phe), cyclo(l-Pro-l-Val), cyclo(l-Pro-l-Thr), cyclo(l-Pro-l-Tyr), and cyclo(l-Val-l-Val) were identified for the first time in Cocoa. In addition, the taste recognition thresholds for the metallic as well as the bitter taste of the diketopiperazines were determined, and after quantitative analysis by using two diastereomeric diketopiperazines as the internal standards, the sensory impact of the diketopiperazines was evaluated on the basis of their dose-over-threshold (DoT) factors calculated a...
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structures sensory activity and dose response functions of 2 5 diketopiperazines in roasted Cocoa Nibs theobroma cacao
Journal of Agricultural and Food Chemistry, 2005Co-Authors: Timo D. Stark, Thomas HofmannAbstract:The taste compounds inducing the blood-like, metallic bitter taste sensation reported recently for a dichloromethane extract prepared from roasted Cocoa Nibs were identified as a series of 25 diketopiperazines by means of HPLC degustation, LC−MS/MS, and independent synthesis. Among these 25 compounds, 13 cis-configured diketopiperazines, namely, cyclo(l-IIe-l-Phe), cyclo(l-Val-l-Leu), cyclo(l-Pro-l-Pro), cyclo(l-IIe-l-Pro), cyclo(l-Val-l-Tyr), cyclo(l-Ala-l-Tyr), cyclo(l-Phe-l-Ser), cyclo(l-Ala-l-IIe), cyclo(l-Leu-l-Phe), cyclo(l-Pro-l-Val), cyclo(l-Pro-l-Thr), cyclo(l-Pro-l-Tyr), and cyclo(l-Val-l-Val) were identified for the first time in Cocoa. In addition, the taste recognition thresholds for the metallic as well as the bitter taste of the diketopiperazines were determined, and after quantitative analysis by using two diastereomeric diketopiperazines as the internal standards, the sensory impact of the diketopiperazines was evaluated on the basis of their dose-over-threshold (DoT) factors calculated a...
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isolation structure determination synthesis and sensory activity of n phenylpropenoyl l amino acids from Cocoa theobroma cacao
Journal of Agricultural and Food Chemistry, 2005Co-Authors: Timo D. Stark, Thomas HofmannAbstract:Application of chromatographic separation and taste dilution analyses recently revealed besides procyanidins a series of N-phenylpropenoyl amino acids as the key contributors to the astringent taste of nonfermented Cocoa beans as well as roasted Cocoa Nibs. Because these amides have as yet not been reported as key taste compounds, this paper presents the isolation, structure determination, and sensory activity of these amino acid amides. Besides the previously reported (−)-N-[3‘,4‘-dihydroxy-(E)-cinnamoyl]-3-hydroxy-l-tyrosine (clovamide), (−)-N-[4‘-hydroxy-(E)-cinnamoyl]-l-tyrosine (deoxyclovamide), and (−)-N-[3‘,4‘-dihydroxy-(E)-cinnamoyl]-l-tyrosine, seven additional amides, namely, (+)-N-[3‘,4‘-dihydroxy-(E)-cinnamoyl]-l-aspartic acid, (+)-N-[4‘-hydroxy-(E)-cinnamoyl]-l-aspartic acid, (−)-N-[3‘,4‘-dihydroxy-(E)-cinnamoyl]-l-glutamic acid, (−)-N-[4‘-hydroxy-(E)-cinnamoyl]-l-glutamic acid, (−)-N-[4‘-hydroxy-(E)-cinnamoyl]-3-hydroxy-l-tyrosine, (+)-N-[4‘-hydroxy-3‘-methoxy-(E)-cinnamoyl]-l-aspartic acid,...
S. A. H. Nazimah - One of the best experts on this subject based on the ideXlab platform.
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the effects of particle size fermentation and roasting of Cocoa Nibs on supercritical fluid extraction of Cocoa butter
Journal of Food Engineering, 2008Co-Authors: E. K. Asep, S. Harcharan, Selamat Jinap, A R Russly, S. A. H. NazimahAbstract:The effects of particle size, fermentation, roasting time and roasting temperature of Cocoa Nibs on Cocoa butter extraction using supercritical fluid technology were studied. The effect of particle size was studied using Cocoa liquor (D = 0.074 mm), ground Cocoa nib (D = 0.25–0.50 mm and 1.0–1.2 mm) and whole Cocoa Nibs at 35 MPa, 60 °C and flow rate of 2 ml/min using supercritical carbon dioxide (SC-CO2). The effect of degree of fermentation was studied using unfermented, partly fermented and fermented Cocoa, whereas the effect of roasting using roasted and unroasted Cocoa Nibs. Fermentation and roasting studies were conducted under the same operation conditions as particle size study using SC-CO2 but with ethanol (25% w/w) as cosolvent. Cocoa butter extracted from the three studies was analyzed for total fat content (%), triglycerides and fatty acid methyl ester. The results showed that the extraction yield was significantly increased by a reduction in particle size. The highest yield was also obtained using unfermented Cocoa, roasted for 35 min and at 150 °C. Generally, Cocoa butter had similar triglycerides and fatty acid methyl ester composition at 5, 10 and 15 h extraction time. Glycerol-1,3-dipalmitate-2-oleate (POP), glycerol-1-palmitate-2-oleate-3-stearate (POS), and glycerol-1,3-distearate-2-oleate (SOS) account for most of the triglycerides, with POS (42.52–46.44%) being the major component. Palmitic, stearic and oleic were the main fatty acids in the extracted Cocoa butter, with stearic acid being the highest component (33.70–40.22%).
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The effects of particle size, fermentation and roasting of Cocoa Nibs on supercritical fluid extraction of Cocoa butter
Journal of Food Engineering, 2008Co-Authors: E. K. Asep, T. J. Tan, S. Harcharan, Selamat Jinap, A R Russly, S. A. H. NazimahAbstract:The effects of particle size, fermentation, roasting time and roasting temperature of Cocoa Nibs on Cocoa butter extraction using supercritical fluid technology were studied. The effect of particle size was studied using Cocoa liquor (D = 0.074 mm), ground Cocoa nib (D = 0.25-0.50 mm and 1.0-1.2 mm) and whole Cocoa Nibs at 35 MPa, 60 °C and flow rate of 2 ml/min using supercritical carbon dioxide (SC-CO2). The effect of degree of fermentation was studied using unfermented, partly fermented and fermented Cocoa, whereas the effect of roasting using roasted and unroasted Cocoa Nibs. Fermentation and roasting studies were conducted under the same operation conditions as particle size study using SC-CO2but with ethanol (25% w/w) as cosolvent. Cocoa butter extracted from the three studies was analyzed for total fat content (%), triglycerides and fatty acid methyl ester. The results showed that the extraction yield was significantly increased by a reduction in particle size. The highest yield was also obtained using unfermented Cocoa, roasted for 35 min and at 150 °C. Generally, Cocoa butter had similar triglycerides and fatty acid methyl ester composition at 5, 10 and 15 h extraction time. Glycerol-1,3-dipalmitate-2-oleate (POP), glycerol-1-palmitate-2-oleate-3-stearate (POS), and glycerol-1,3-distearate-2-oleate (SOS) account for most of the triglycerides, with POS (42.52-46.44%) being the major component. Palmitic, stearic and oleic were the main fatty acids in the extracted Cocoa butter, with stearic acid being the highest component (33.70-40.22%). © 2007 Elsevier Ltd. All rights reserved.
De Ab Andre Haan - One of the best experts on this subject based on the ideXlab platform.
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expression of Cocoa butter from Cocoa Nibs
Separation and Purification Technology, 2007Co-Authors: M. J. Venter, N. Schouten, N. J.m. Kuipers, Rachel Hink, De Ab Andre HaanAbstract:The effect of temperature (40–110 °C), applied mechanical pressure (20–80 MPa), applied pressure profile (constant/linearly increasing) and moisture content (0–8 wt.%, wet basis) on the expression of Cocoa Nibs were investigated. The maximum Cocoa butter yield is achieved at 100 °C. The optimum moisture content with respect to Cocoa butter yield is 1.3 wt.%. The Cocoa butter yield increases with pressure up till 60 MPa where it has a value of 80% when dry Cocoa beans are used. Neither the use of higher pressures nor the use of a linearly increasing pressure profile causes any further increases in the Cocoa butter yield when the total pressing time is kept constant. The rate of expression increases with an increase in temperature or a decrease in moisture content. Higher Cocoa butter yields (up to 89%) were achieved when Cocoa liquor was pressed instead of Cocoa Nibs.
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the influence of process parameters on gas assisted mechanical expression game of Cocoa Nibs
Innovative Food Science and Emerging Technologies, 2007Co-Authors: M J Venter, N. J.m. Kuipers, Rachel Hink, De Ab Andre HaanAbstract:It is known that increased Cocoa butter yields can be achieved with Gas Assisted Mechanical Expression (GAME) of Cocoa Nibs when compared to conventional expression of Cocoa Nibs [Venter, M.J., Willems, P., Kuipers, N.J.M. & de Haan, A.B. (2006). Gas Assisted Mechanical Expression of Cocoa butter from Cocoa Nibs and edible oils from oilseeds. Journal of Supercritical Fluids, 37 (3), 350]. In a hydraulic press the GAME operation consists of a CO2 dissolution stage, a pressing stage and a depressurisation stage. In this work the influence of the process parameters involved with the pressing stage on the final Cocoa butter yield is investigated. All GAME experiments were performed with 10 MPa of CO2. It is shown that neither the mass of Cocoa Nibs used, the duration of the pressing stage nor the mechanical pressure profile has a significant influence on the final Cocoa butter yield. The moisture content of the Nibs determines the behaviour of the solid structure during the pressing stage, thereby determining the Cocoa butter yield that can be achieved as well as the speed with which it can be obtained. The maximum yield is obtained at a moisture content of 1.3 wt.% (wet basis). Lower moisture contents result in a faster compression of the cake. It is impossible to recover Cocoa butter with GAME at 100 °C when Nibs with moisture contents higher than 5.5 wt.% are used due to the extrusion of the Cocoa solids through the filter medium. Similar yields were obtained when Cocoa liquor and Cocoa Nibs were used in GAME experiments at the same conditions. Lastly it is shown that higher yields can be achieved when multi-stage GAME is used instead of single stage GAME. An absolute increase in Cocoa butter yield of 7–10% was achieved when two-stage GAME was used instead of single stage GAME. - Industrial relevance - Cocoa butter is used as an ingredient in a number of popular foodstuffs, and continuous efforts are made by industry to improve the current Cocoa butter recovery processes. Hydraulic pressing is the most frequently used process for producing high quality Cocoa butter from Cocoa Nibs. In GAME the Cocoa Nibs are saturated with supercritical carbon dioxide prior to expression. GAME offers increased Cocoa butter yields compared to conventional expression of Cocoa Nibs. The GAME process has been patented for screw presses, but no information is available on the effect different process parameters have on the performance of GAME in hydraulic presses. The objective of this study was to investigate several process parameters and their influence on GAME of Cocoa Nibs in a hydraulic press in order to enable selection of the optimum process parameters.
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modelling and experimental evaluation of high pressure expression of Cocoa Nibs
Journal of Food Engineering, 2007Co-Authors: M J Venter, N. J.m. Kuipers, De Ab Andre HaanAbstract:The ability of the Shirato model to describe the expression of dry Cocoa Nibs in a hydraulic press at pressures of 20–80 MPa was compared with that of a numerically solved conservation laws model based on mass and momentum balances. Experimental data were used to determine the material constants involved in both models at 40, 80 and 100 °C. The Shirato model more accurately describes the final average porosity at different pressures. The Shirato model was therefore used to calculate the influence of the pressure, pressing time and mass of Nibs used on the expression process. The calculation results followed the experimentally observed trends. The Shirato model was also used to describe the expression behaviour of Cocoa liquor (finely grinded Cocoa Nibs) at 100 °C and pressures of 20–70 MPa. It was calculated that the filtration stage is absent at these pressures. However, the behaviour of Cocoa liquor can only be accurately described with the Shirato model for the last part of the expression process (>100 s).
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gas assisted mechanical expression of Cocoa butter from Cocoa Nibs and edible oils from oilseeds
Journal of Supercritical Fluids, 2006Co-Authors: M J Venter, N. J.m. Kuipers, P Willems, De Ab Andre HaanAbstract:The current methods used to recover high quality oil from oilseeds have low yields (mechanical expression, aqueous extraction), require the use of toxic chemicals and rigorous purification processes that can reduce the quality of the oil (solvent extraction with hexane) or are unsuitable for the recovery of commodity oils due to the low solubility of plant oils in environmentally benign solvents (supercritical extraction with CO2). Gas assisted mechanical expression (GAME) utilises the much higher solubility of supercritical CO2 in the oil to enhance the extraction yields of mechanical expression. GAME experiments with Cocoa Nibs were performed at 40–100 °C, CO2 pressures of 0–20 MPa and effective mechanical pressures of 20–50 MPa. The maximum yield with conventional expression (71.8%) was obtained at a mechanical pressure of 50 MPa and a temperature of 100 °C. It is shown that GAME has a substantially higher yield than conventional mechanical expression for the recovery of Cocoa butter from Cocoa Nibs, with the highest yield (87.1%) obtained at 100 °C, a CO2 pressure of 10 MPa and an effective mechanical pressure of 50 MPa. The Cocoa butter yield increases with increasing CO2 pressure until 10 MPa but remains almost constant for higher CO2 pressures. In contrast to conventional expression GAME also allows the recovery of Cocoa butter from Cocoa Nibs at temperatures below the melting point of pure Cocoa butter. The Cocoa butter produced with GAME was found to be unfractionated and is therefore of the same quality as mechanically expressed Cocoa butter. Experiments with linseed and sesame seed show that GAME performed at 40 °C with 10 MPa CO2 also results in an increased yield of oil (71.8–83.8% for linseed, 74.3–80.2% for sesame seed) when compared to the yield obtained with conventional mechanical expression performed at 40 °C (38.5–45.7% for linseed, 60.1–65.6% for sesame seed). From these results it is concluded that GAME offers a promising process for the recovery of high-quality vegetable oils at high yields.
Selamat Jinap - One of the best experts on this subject based on the ideXlab platform.
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Effects of Moisture and pH on Supercritical Fluid Extraction of Cocoa Butter
Food and Bioprocess Technology, 2013Co-Authors: Selamat Jinap, Asep Edi Kusnadi, Md. Jahurul Haque Akanda, Russly Abd Rahman, Sahena Ferdosh, Md. Zaidul Islam SarkerAbstract:The effects of moisture content and alkali treatment on Cocoa butter extraction using supercritical fluid were studied. Ground Cocoa Nibs were examined at moisture contents of 1.95 %, 3.91 %, 5.87 %, 9.79 % and 17.64 % and the pH of the Cocoa liquor was maintained at 5.0–5.9, 6.8–7.2 and 7.5–7.9. Cocoa butter was successfully extracted, using supercritical carbon dioxide (SC-CO_2) for the moisture content study and SC-CO_2 with 25 % ethanol as a cosolvent for the pH-level alkali treatment study, at 35 MPa, 60 °C and 2 ml/min. The results showed that increases in moisture content and pH level significantly ( p < 0.05) increase the yield efficiency. A moisture content of 9.79 % and pH-alkali treatment at 7.5–7.9 produced the highest yield (60.36 % and 73.70 % at 20 and 18 h extraction time, respectively). Triglycerides (TG) and fatty acids (FAs) were similar to those found in Cocoa butter obtained using the Soxhlet method. Saturated and short-chain TG and FA constituents were more soluble than unsaturated and long-chain constituents.
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EXTRACTION OF Cocoa BUTTER BY SUPERCRITICAL CARBON DIOXIDE: OPTIMIZATION OF OPERATING CONDITIONS AND EFFECT OF PARTICLE SIZE
Journal of Food Lipids, 2008Co-Authors: Selamat Jinap, Asep Edi Kusnadi, Nazimah HamidAbstract:The optimum operating conditions for the extraction of Cocoa butter from Cocoa liquor using supercritical carbon dioxide and the effect of sample particle size on Cocoa butter extraction under optimized operating conditions were investigated. The optimization was conducted at 10–45 MPa and 35–75C, with extraction times of 1–12 h by response surface methodology. The effect of particle size was studied using Cocoa liquor, ground Cocoa Nibs and crushed Cocoa Nibs with particle sizes of approximately 74 mm, 0.85–1 mm and 4–6 mm, respectively. The yield was analyzed for total fat content by gravimetric method and triacylglycerol (TAG) profile by high-performance liquid chromatography. The results showed higher yield of Cocoa butter with higher values of pressure, temperature and extraction time. The optimum conditions for Cocoa butter extraction were 45 MPa, 75C and 12 h. The smaller particle size produced a higher yield of Cocoa butter. 1,3-Dipalmitoyl-2-oleoyl-glycerol (POP), 1-palmitoyl-2-oleoyl-3-stearoyl-glycerol (POS) and 1,3-distearoyl-2oleoyl-glycerol (SOS) were the major TAGs present in the extracted Cocoa butter, with POS being the highest (>30%) for all treatments studied.
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the effects of particle size fermentation and roasting of Cocoa Nibs on supercritical fluid extraction of Cocoa butter
Journal of Food Engineering, 2008Co-Authors: E. K. Asep, S. Harcharan, Selamat Jinap, A R Russly, S. A. H. NazimahAbstract:The effects of particle size, fermentation, roasting time and roasting temperature of Cocoa Nibs on Cocoa butter extraction using supercritical fluid technology were studied. The effect of particle size was studied using Cocoa liquor (D = 0.074 mm), ground Cocoa nib (D = 0.25–0.50 mm and 1.0–1.2 mm) and whole Cocoa Nibs at 35 MPa, 60 °C and flow rate of 2 ml/min using supercritical carbon dioxide (SC-CO2). The effect of degree of fermentation was studied using unfermented, partly fermented and fermented Cocoa, whereas the effect of roasting using roasted and unroasted Cocoa Nibs. Fermentation and roasting studies were conducted under the same operation conditions as particle size study using SC-CO2 but with ethanol (25% w/w) as cosolvent. Cocoa butter extracted from the three studies was analyzed for total fat content (%), triglycerides and fatty acid methyl ester. The results showed that the extraction yield was significantly increased by a reduction in particle size. The highest yield was also obtained using unfermented Cocoa, roasted for 35 min and at 150 °C. Generally, Cocoa butter had similar triglycerides and fatty acid methyl ester composition at 5, 10 and 15 h extraction time. Glycerol-1,3-dipalmitate-2-oleate (POP), glycerol-1-palmitate-2-oleate-3-stearate (POS), and glycerol-1,3-distearate-2-oleate (SOS) account for most of the triglycerides, with POS (42.52–46.44%) being the major component. Palmitic, stearic and oleic were the main fatty acids in the extracted Cocoa butter, with stearic acid being the highest component (33.70–40.22%).
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The effects of particle size, fermentation and roasting of Cocoa Nibs on supercritical fluid extraction of Cocoa butter
Journal of Food Engineering, 2008Co-Authors: E. K. Asep, T. J. Tan, S. Harcharan, Selamat Jinap, A R Russly, S. A. H. NazimahAbstract:The effects of particle size, fermentation, roasting time and roasting temperature of Cocoa Nibs on Cocoa butter extraction using supercritical fluid technology were studied. The effect of particle size was studied using Cocoa liquor (D = 0.074 mm), ground Cocoa nib (D = 0.25-0.50 mm and 1.0-1.2 mm) and whole Cocoa Nibs at 35 MPa, 60 °C and flow rate of 2 ml/min using supercritical carbon dioxide (SC-CO2). The effect of degree of fermentation was studied using unfermented, partly fermented and fermented Cocoa, whereas the effect of roasting using roasted and unroasted Cocoa Nibs. Fermentation and roasting studies were conducted under the same operation conditions as particle size study using SC-CO2but with ethanol (25% w/w) as cosolvent. Cocoa butter extracted from the three studies was analyzed for total fat content (%), triglycerides and fatty acid methyl ester. The results showed that the extraction yield was significantly increased by a reduction in particle size. The highest yield was also obtained using unfermented Cocoa, roasted for 35 min and at 150 °C. Generally, Cocoa butter had similar triglycerides and fatty acid methyl ester composition at 5, 10 and 15 h extraction time. Glycerol-1,3-dipalmitate-2-oleate (POP), glycerol-1-palmitate-2-oleate-3-stearate (POS), and glycerol-1,3-distearate-2-oleate (SOS) account for most of the triglycerides, with POS (42.52-46.44%) being the major component. Palmitic, stearic and oleic were the main fatty acids in the extracted Cocoa butter, with stearic acid being the highest component (33.70-40.22%). © 2007 Elsevier Ltd. All rights reserved.