Gas-liquid chromatography of fatty acids in cocoa butter from Brazil
, ORIGINAL ARTICLE

Gas-liquid chromatography of fatty acids in cocoa butter from Brazil

ORIGINAL ARTICLE
https://doi.org/10.53393/rial.1975.35.37080
Published 1975-12-30
Maria Elisa Wohlers de Almeida
Instituto Adolfo Lutz
Clara Nakano
Instituto Adolfo Lutz
Elza Gastaldo Badolato
Instituto Adolfo Lutz
pdf (Português (Brasil))

Keywords

fatty acids, determination in cocoa butter by gasliquid chromatography
cocoa butter, fatty acids determínation by gas- liquid chromatography

How to Cite

1.
Almeida MEW de, Nakano C, Badolato EG. Gas-liquid chromatography of fatty acids in cocoa butter from Brazil. Rev Inst Adolfo Lutz [Internet]. 1975 Dec. 30 [cited 2025 Jan. 5];35(1-2):81-9. Available from: https://periodicos.saude.sp.gov.br/RIAL/article/view/37080
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Abstract

In order to establish the quality standards of the cocoa butter produced in Brazil the following deterrninations were made: acíd value, index of refraction, iodine absorption number, melting point, moísture and volatile matters, and unsaponifiable residues. The composition of the fatty acíds was also deterrnined, An adapta-
tion to the process of methylation through transesterification with sodíum methylate was made too. iMiethylic esters were analysed by gas-liquid chromatography with a flame ionization detector.
The follawing acíds were identified and determined: lauric, myristic palmitic, palmitoleic, estearic, oleic, linoleic, arachídíc, linolenic and behenic acids. Furtherrnore, another saturated fatty acid with 17 carbon atoms was also detected,

https://doi.org/10.53393/rial.1975.35.37080
pdf (Português (Brasil))

References

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Copyright (c) 1975 Instituto Adolfo Lutz Journal

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