Effect of extraction methods on yield, oxidative value, phytosterols and antioxidant content of cocoa butter

QR Code

Effect of extraction methods on yield, oxidative value, phytosterols and antioxidant content of cocoa butter

Cocoa beans are rich in numbers of beneficial bioactive compounds such as phenolics and phytosterols, which benefits to human being. The suitable extraction method is needed to produce high quality and quantity of cocoa butter and other bioactive compounds. There are many extraction method to extrac...

Full description

Bibliographic Details
Main Authors:	Mohamad, Roiaini, Seyed H. M., Selamat, Jinap, Hussain, Norhayati
Format:	Article
Language:	English
Published:	Faculty of Food Science and Technology, Universiti Putra Malaysia 2016
Online Access:	http://psasir.upm.edu.my/id/eprint/37978/ http://psasir.upm.edu.my/id/eprint/37978/1/%288%29.pdf

Similar Items

Effects of different solvent and extraction methods on phytosterols and antioxidant activity of cocoa butter and application of cocoa butter in salad dressing
by: Mohamad, Roiaini
Published: (2015)

Changes of phytosterols, rheology, antioxidant activity and emulsion stability of salad dressing with cocoa butter during storage
by: Mohamad, Roiaini, et al.
Published: (2019)

Effects of supercritical carbon dioxide‐ethanol cocoa butter addition in cocoa butter‐based salad dressings
by: Hussain, Norhayati, et al.
Published: (2025)

Fractionation of coconut oil via supercritical fluid extraction for production of cocoa butter substitute
by: Abdul Halim, Halimatun Sa'adiah, et al.
Published: (2019)

Sensory preference and bloom stability of chocolate containing cocoa butter substitute from coconut oil
by: Abdul Halim, Halimatun Sa’adiah, et al.
Published: (2018)

The effects of particle size, fermentation and roasting of cocoa nibs on supercritical fluid extraction of cocoa butter
by: Kusnadi, Asep Edi, et al.
Published: (2008)

Effects of moisture and pH on supercritical fluid extraction of cocoa butter
by: Jinap, Selamat, et al.
Published: (2013)

Effects of polar cosolvents on cocoa butter extraction using supercritical carbon dioxide
by: Asep, E. K., et al.
Published: (2013)

Supercritical carbon dioxide extraction of cocoa butter: optimization of operating conditions and sample matrix effect
by: Selamat, Jinap, et al.

Extraction of cocoa butter by supercritical carbon dioxide: optimization of operating conditions and effect of particle size.
by: Tan, Teng Ju, et al.
Published: (2008)

Cocoa butter fats and possibilities of substitution in food products concerning cocoa varieties, alternative sources, extraction methods, composition, and characteristics
by: Akanda, Jahurul H., et al.
Published: (2013)

Cocoa Butter Extraction from Cocoa Nibs Using Supercritical Carbon Dioxide
by: Kusnadi, Asep Edi
Published: (2009)

Cocoa butter fats and possibilities of substitution in food products concerning cocoa varieties, alternative sources, extraction methods, composition, and characteristics
by: Akanda, Mohamed Jahurul Haque, et al.
Published: (2013)

Effect of fat content and grinding level of cocoa nibs on physicochemical characteristics of espresso cocoa
by: Md Dali, Aisyah Zafirah, et al.
Published: (2018)

The effect of flow rate at different pressures and temperatures on cocoa butter extracted from cocoa nib using supercritical carbon dioxide
by: Edi Kusnadi, Asep, et al.
Published: (2016)

Physicochemical properties of enzymatically produced palm-oil-based cocoa butter substitute (CBS) with cocoa butter mixture
by: Biswas, Nirupam, et al.
Published: (2018)

Rheological properties, emulsion and oxidative stability of cocoa butter based salad dressing during storage
by: Ishak, Izzreen, et al.
Published: (2017)

Antioxidant activity, and volatile and phytosterol contents of Strobilanthes crispus dehydrated using conventional and vacuum microwave drying methods
by: Yen, Lisa Wen Chua, et al.
Published: (2019)

Cocoa Butter Substitute from Tengkawang (Shorea stenoptera)
by: Abd Aziz, Suraini, et al.
Published: (2024)

An edible oil as cocoa butter substitute for maintaining healthy blood cholesterol levels and improvement of antioxidant status.
by: Azlan, Azrina
Published: (2010)

Phytosterol esters formation from cocoa shell waste and jatropha seeds oil (CSW-TJO)
by: Siti Nurul Najiah, Abd Rasid
Published: (2017)

Antioxidant capacity and phenolic content of cocoa beans
by: Othman, Azizah, et al.
Published: (2007)

Oxidation of polyphenols in unfermented and partly fermented cocoa beans by cocoa polyphenol oxidase and tyrosinase
by: Misnawi, ., et al.
Published: (2002)

Characteristics of Malaysian, Sulawesian and Brazilian Cocoa Butters, Their Blends and Chocolate
by: Abdul Hamid, Mansoor
Published: (1997)

Fractional extraction of coconut oil by supercritical fluid extraction and its application as cocoa butter substitute in chocolate production
by: Abdul Halim, Halimatun Sa'adiah
Published: (2017)

Techniques for the extraction of phytosterols and their benefits in human health: a review
by: MS, Uddin, et al.
Published: (2018)

Supercritical Carbon Dioxide Extraction of Cocoa Butter Analogy Fat from Mango Seed Kernel Oil: An Optimization Approach of Response Surface Methodology
by: Akanda, Md. Jahurul Haque, et al.
Published: (2012)

Cocoa - wonders for chocolate lovers
by: Selamat, Jinap
Published: (2004)

Bambangan (Mangifera pajang) kernel fat: a potential new source of cocoa butter alternativ
by: Jahurul, M. H. A., et al.
Published: (2018)

Quantification of PAH4 in roasted cocoa beans using QuEChERS and dispersive liquid-liquid micro-extraction (DLLME) coupled with HPLC-FLD
by: Agus, Baizura Aya Putri, et al.
Published: (2020)

Cocoa butter replacers from blends of mango seed fat extracted by supercritical carbon dioxide and palm stearin
by: Omar, A.K.M, et al.
Published: (2014)

Cocoa butter fat replacers are processing, but more work needed, say researchers
by: Sarker, Md. Zaidul Islam
Published: (2013)

Hard cocoa butter replacers from mango seed fat and palm stearin
by: Jahurul, Md. Haque Akanda, et al.
Published: (2014)

Composition, color and antioxidant properties of cocoa shell at different roasting temperatures
by: Fakhlaei, Rafieh, et al.
Published: (2020)

Effect of cooking time and temperature on extraction yield and antioxidant properties of Beef Rendang
by: Ithnin, Nur Huwaidah, et al.
Published: (2023)

Supercritical carbon dioxide (SC-CO2) extraction of mango seed kernel contain cocoa butter analogy fats
by: Akanda, Md. Jahurul Haque, et al.
Published: (2013)

Effect of accelerated storage on chemical compositions of mango seed fat and palm oil mid-fraction blends as cocoa butter replacers
by: Jahurul, M. H. A., et al.
Published: (2017)

Effect of accelerated storage on chemical compositions of mango seed fat and palm oil mid-fraction blends as cocoa butter replacers
by: Akanda, Md Jahurul Haque, et al.
Published: (2017)

Shelf life of indigenous Tengkawang butter: storage kinetic and effect of antioxidant to oxidation stability index
by: Darmawan, Muhammad Arif, et al.
Published: (2023)

Extraction of phytosterol in legume pods of parkia speciosa, leucaena leucocephala and archidendron jiringa
by: N., Hashim, et al.
Published: (2018)