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Quantitative Measurement of the Chemical Composition of Fatty Acid of Cocoa Butter and the Isotopic Content of Glycerol Contained in Cocoa Butter by the NMR <sup>13</sup>C from the INEPT Sequence and Characterization of the Geographical Origin of the Cocoa
Laboratoire de Constitution et Réaction de la Matière de l’Université Félix Houphouët-Boigny, Abidjan, Côte d’Ivoire
Laboratoire des Sciences de la Matière, de l’Environnement et de l’énergie Solaire, Université Félix Houphouët-Boigny, Abidjan, Côte d’Ivoire
Laboratoire de Constitution et Réaction de la Matière de l’Université Félix Houphouët-Boigny, Abidjan, Côte d’Ivoire
Chimie et Interdisciplinarité, Synthèse, Analyse, Modélisation (CEISAM), Nantes, France
Chimie et Interdisciplinarité, Synthèse, Analyse, Modélisation (CEISAM), Nantes, France
Chimie et Interdisciplinarité, Synthèse, Analyse, Modélisation (CEISAM), Nantes, France
- 1 Laboratoire de Constitution et Réaction de la Matière de l’Université Félix Houphouët-Boigny, Abidjan, Côte d’Ivoire
- 2 Laboratoire des Sciences de la Matière, de l’Environnement et de l’énergie Solaire, Université Félix Houphouët-Boigny, Abidjan, Côte d’Ivoire
- 3 Laboratoire de Constitution et Réaction de la Matière de l’Université Félix Houphouët-Boigny, Abidjan, Côte d’Ivoire
- 4 Chimie et Interdisciplinarité, Synthèse, Analyse, Modélisation (CEISAM), Nantes, France
- 5 Chimie et Interdisciplinarité, Synthèse, Analyse, Modélisation (CEISAM), Nantes, France
- 6 Chimie et Interdisciplinarité, Synthèse, Analyse, Modélisation (CEISAM), Nantes, France
American Journal of Analytical Chemistry·Volume 13 (2022)·Pages 79–95·Published 8 March 2022·DOI10.4236/ajac.2022.133007
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Abstract
The determination of the chemical composition of cocoa butter and the isotopic contents of the carbons (C-2, C-1 and C-3) of the glycerol contained in the cocoa butter were measured by the NMR- 13 C from the INEPT sequence. This technique has already been applied to triglycerides of animal origin. Thus, cocoa butter is made up of nearly 66% saturated fatty acid composed mainly of stearic acid and palmitic acid. Monounsaturated fatty acids represented by oleic acid have an average content of 31% and polyunsaturated fatty acids represent less than 4%. Likewise, the isotopic contents of the glycerol of the triglycerides of cocoa butter in 13 C of the carbons C-2, C-1 and C-3 were measured directly and values vary from -11‰ to -19‰ for the C-2 and from -39‰ to -41‰ for all C-1 and C-3 because of the symmetry of glycerol.
KeywordsChemical CompositionCocoa ButterINEPTIsotopic Content
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