Differential scanning calorimetry and fatty acid composition analysis of chocolates marketed in Iran as an alternative method for identification of cocoa butter adulteration
J AOAC Int. 2021 Jun 28:qsab086. doi: 10.1093/jaoacint/qsab086. Online ahead of print.
ABSTRACT
BACKGROUND: Cocoa butter, an expensive product containing a specific triacylglycerol composition, is often the object of economic adulteration.
OBJECTIVE: The present study investigates the detection and quantification of cocoa butter substitutes using differential scanning calorimetry.
METHODS: Cocoa butter substitute was mixed with cocoa butter (from 0 to 100%) as standard samples and analyzed using differential scanning calorimetry and gas chromatography to evaluate the thermal characteristics and fatty acid composition respectively.
RESULTS: Increasing the ratio of cocoa butter substitute/cocoa butter changed the thermal parameters and fatty acids profile significantly. For quantification of cocoa butter substitute in commercial samples, medium melting fraction temperature (TMMF via r2= 0.922) and melting enthalpy (ΔHf via r2= 0.972) were successfully used to quantify the value of cocoa butter substitute in the samples suspected to fraud. According to the results all of the thermal parameters were increased significantly (p < 0.05) with increasing the ratio of CBS/CB. It can be attributed to the presence of saturated fatty acids (C12-C22) in CBS which increases TLMF.
CONCLUSION: The promising results of the present study could be used as a tool for the fast identification of adulteration and quantification of cocoa butter substitute in the chocolate compositions.
HIGHLIGHTS: Differential scanning calorimetry methods has been developed for identification of cocoa butter adulteration. Cocoa butter substitute adulteration detection in cocoa butter and also commercial chocolate samples were identified.
PMID:34180991 | DOI:10.1093/jaoacint/qsab086