Keywords
chocolate, fatty acids and foreign fats determination
adulterants, foreign fats in chocolate
fatty acids in chocolate, determination by gas- -Iiquid chromatography
gas-Iiquid chromatography, determination of fatty acids in foreign fats
adulterants, foreign fats in chocolate
fatty acids in chocolate, determination by gas- -Iiquid chromatography
gas-Iiquid chromatography, determination of fatty acids in foreign fats
How to Cite
1.
Badolato ESG, Almeida MEW de. A gas-liquid chromatographic method for the detection of adulterants in chocolate. Rev Inst Adolfo Lutz [Internet]. 1977 Dec. 30 [cited 2025 Jan. 5];37(1-2):47-56. Available from: https://periodicos.saude.sp.gov.br/RIAL/article/view/37099
Abstract
A gas-liquid chromatographic method for the detection of har-d-butter and "babaçu" (Orbignya epeciosa L.) oi! in chocolate is presented. Pure
cocoa butter contains myristic, palmitic, palmitoleic, estearic, oleíc, linoleic, arachidic,
Iinolenic and behenic acids. Very small amounts of lauric acid were found in a few
samples of cocoa butter. Detection of adulteration is based on the programmed
temperature gas chromatographic analysis of fatty acids by the identification of capr ylic, capric and lauric acids.
References
1. ALMEIDA, M.E.W.; NAKANO, C. & BADOLATO, E.G. - Cromatografia em fase gasosa de ácidos graxos de manteiga de cacau do Brasil. Rev. Inst. Adolfo Lutz, 35/36, 1975/76. No prelo.
2. BELLAVITA, N. C. & DAMIANI, P. - Indagini gas-cromatografiche su grasse di cocco rettifica to impiega to per la sofisticazione del burro di cacao. Chimica (Milano), 45: 10-5, 1969.
3. BRACCO, V.; ROSTAGNO, W. & EGLI, R.H. - A study of cocoa butter - Illipe butter mixtures (Shorea stenoptera L.) Int. Choco Rev., 25: 38-43, 1970. 56
4. IVERSON, J .L. - Gas-liquid chromatographic detection of palm kernel and coconut oils in cacao butter. J. Ass. of], agric. Chem., 55: 1319-22, 1972.
5. PURR, A.; LUCK, H. & KONHN, R. - The determina tion of foreign fa ts in cocoa products: detection of small additions of hidrogenated fats in cocoa butter or fat from chocolate by determining the
iso-oleic acid (trans-fatty acid) content, using infra-red spectrophotometry. Int. Choco Rev., 14: 383-91, 1959.
6. SÃO PAULO. Instituto Adolfo Lutz. Normas Analíticas do Instituto Adolfo Lutz, v.1 Métodos químicos e físicos para análise de alimentos. 2ª ed. São Paulo, Melhoramentos, 1976.
2. BELLAVITA, N. C. & DAMIANI, P. - Indagini gas-cromatografiche su grasse di cocco rettifica to impiega to per la sofisticazione del burro di cacao. Chimica (Milano), 45: 10-5, 1969.
3. BRACCO, V.; ROSTAGNO, W. & EGLI, R.H. - A study of cocoa butter - Illipe butter mixtures (Shorea stenoptera L.) Int. Choco Rev., 25: 38-43, 1970. 56
4. IVERSON, J .L. - Gas-liquid chromatographic detection of palm kernel and coconut oils in cacao butter. J. Ass. of], agric. Chem., 55: 1319-22, 1972.
5. PURR, A.; LUCK, H. & KONHN, R. - The determina tion of foreign fa ts in cocoa products: detection of small additions of hidrogenated fats in cocoa butter or fat from chocolate by determining the
iso-oleic acid (trans-fatty acid) content, using infra-red spectrophotometry. Int. Choco Rev., 14: 383-91, 1959.
6. SÃO PAULO. Instituto Adolfo Lutz. Normas Analíticas do Instituto Adolfo Lutz, v.1 Métodos químicos e físicos para análise de alimentos. 2ª ed. São Paulo, Melhoramentos, 1976.
This work is licensed under a Creative Commons Attribution 4.0 International License.
Copyright (c) 1977 Instituto Adolfo Lutz Journal
Downloads
Download data is not yet available.