Browse > Article
http://dx.doi.org/10.7744/cnujas.2013.40.1.035

Fatty acid composition and triacylglycerol species of the domestic and foreign chocolates collected from the market  

Hyeon, Jin-Woo (Department of Food Science and Technology, Chungnam National University)
Shin, Jung-Ah (Department of Food Science and Technology, Chungnam National University)
Lee, Ki-Teak (Department of Food Science and Technology, Chungnam National University)
Publication Information
Korean Journal of Agricultural Science / v.40, no.1, 2013 , pp. 35-45 More about this Journal
Abstract
The fat content, fatty acid composition, trans fatty acid content and triacylglycerol (TAG) composition of 22 chocolates (domestics 8, foreigns 14) collected from the Korea distribution markets were investigated. The crude fat was extracted by acid hydrolysis method and analyzed by gas chromatography (GC) and reversed-phase HPLC for fatty acid and TAG compositions, respectively. The crude fat content of all chocolates varied between 30.11% and 49.59%. The major fatty acids in most of the chocolates were palmitic acid (19.36~31.15 wt%), stearic acid (5.11~36.32 wt%) and oleic acid (18.77~36.68 wt%). Whereas lauric acid (approximately 35.43 wt%) was detected in chocolate fat of sample No. 18. High oleic acid content was observed for the sn-2 position fatty acid with a range from 64.91% to 86.93%. Trans fatty acid contents in domestic chocolates (sample No. 1~8) and foreign chocolates (sample No. 9~22) were 0.03~0.59 wt% (0.01~0.19 g/100g chocolate) and 0.05~6.32 wt% (0.02~1.99 g/100g chocolate), respectively. In TAG composition, TAGs such as POP/PPO(1,3(2)-palmitoyl-2(3)-oleoyl glycerol, PN=48), POS/PSO(palmitoyl-oleoyl-stearoyl glycerol or palmitoyl-stearoyl-oleoyl glycerol, PN=50), SOS/SSO(1,3(2)-stearoyl-2(3)-oleoyl glycerol, PN=50) were mainly detected in most of the chocolates. The peaks of TAG with low PN (ex, 32-34, 36-38, and 40-42) were detected in No. 18 chocolate fat because of containing short chain fatty acid such as lauric acid.
Keywords
Chocolate; Fatty acid composition; Trans fatty acid; Triacylglycerol composition; Saturated fatty acid;
Citations & Related Records
Times Cited By KSCI : 7  (Citation Analysis)
연도 인용수 순위
1 Jang JH, Jeon MS, Lee KT. 2009. Fatty acid composition of children's favorite foods in Daejeon area. CNU Journal of Agricultural Science 36(2):211-217.
2 Jang JK, Choi NE. 2007. Analysis of the fatty acid composition and melting properties for the lipid of coated chocolate for ice cream. Food Engineering Progress 11(2):103-111.
3 Jeong JR, Seo KS, Lee SG, Jo EJ, Na MS, Jeong JH, Oh SI, Son MO. 2009. Trans fatty acid content in commercial processed food in Jeon-Buk area. The Korean Journal of Nutrition 42:291-299.   과학기술학회마을   DOI   ScienceOn
4 Kim JH, Park GY, Kim BS, Oh SK, Han SU, Park SB. 1994. Lipid content and fatty acid composition of commercial fatty processed food (I) -Chocolate-. Journal of the Korean Society of Food Science and Nutrition 23(2):303-307.   과학기술학회마을
5 Kim YM, Heo OS, Lee KT. 2007. Monitoring of crude fat and trans fatty acids contents of take-out foods in Daejeon, Chungcheong province. Journal of the Korean Society of Food Science and Nutrition 36(8):1010-1014.   과학기술학회마을   DOI   ScienceOn
6 Korea Food & Drug Administration. 2011. Standard and Specifications of Food Additives: cocoa products and chocolates, 2012(3):53-55.
7 Lipp M, Ankam E. 1998. Review of cocoa butter and alternative fats for use in chocolate-Part A. compositional data. Food Chemistry 62:73-97.   DOI   ScienceOn
8 Mensink RP, Zock PL, Katan MB, Hornstra G. 1992. Effect of dietary cis and trans-fatty-acids on serum lipoprotein[a] levels in humans. Journal of Lipid Research 33:1493-1501.
9 Park JW, Park JS, Jung DK, Song SO, Woon JH, Kim JM, Wee SH. 2011. The analysis for trans fatty acids in dairy products imported to republic of Korea. Korean Journal for Food Science of Animal Resources 31(3):477-483.   과학기술학회마을   DOI   ScienceOn
10 Perret D, Gentili A, Marchese S, Sergi M, Caporossi L. 2004. Determination of free fatty acids in chocolate by liquid chromatography with tandem mass spectrometry. Rapid Communication in Mass Spectrometry 18:1989-1994.   DOI   ScienceOn
11 Shamsudin R, Mohamed IO, Nooi TS. 2006. Rheological properties of cocoa butter substitute (CBS): Effects of temperature and characteristics of fatty acids on viscosity. Journal of Food Lipids 13:402-410.   DOI   ScienceOn
12 Shin JA, Sung MH, Lee SM, Son JM, Lee JH, Hong ST, Lee KT. 2011. Optimization of acetone-fractionation for 1-palmitoyl- 2-oleoyl-3-oleoyl glycerol and 1-palmitoyl-2-oleoyl-3-palmitoyl glycerol by response surface methodology. The Korean Society of Food Science and Nutrition 40:975-980.   과학기술학회마을   DOI   ScienceOn
13 Undurraga D, Markovits A, Erazo S. 2001. Cocoa butter equivalent through enzymic interesterification of palm oil midfraction. Process Biochemistry 36:933-939.   DOI   ScienceOn
14 Fomuso LB, Akoh CC. 2002. Lipase-catalyzed acidolysis of olive oil and caprylic acid in a bench-scale packed bed bioreactor. Food Research International 35:15-21.   DOI   ScienceOn
15 Association of Official Analytical Chemists. 2001. Official Method 996.06 Fat (total, saturated, and unsaturated) in foods. 41. 1. 28A.
16 Bouzidi L, Narine SS. 2012. Relationships between molecular structure and kinetic and thermodynamic controls in lipid systems. Part II: Phase behavior and transformation paths of SSS, PSS and PPS saturated triacylglycerols-effect of chain length mismatch. Chemistry and Physics Lipids. 165: 77-88.   DOI   ScienceOn
17 Cho EJ, Lee JH, Lee KT. 2004. Optimization of enzymatic synthesis condition of structured lipids by response surface methodology. Korean Journal of Food Science and Technology 36:531-536.   과학기술학회마을
18 Guinard JX, Mazzucchelli R. 1999. Effects of sugar and fat on the sensory properties of milk chocolate: descriptive analysis and instrumental measurements. Journal of the Science of Food and Agriculture 79:1331-1339.   DOI