Application of alpha-tocotrienol for detection of palm mid-fraction in dark chocolate formulation.

• Main Authors: Moazami, Farahany Elham, Selamat, Jinap, Che Man, Yaakob, Idris, Nor Aini
• Format: Article
• Language: English; English
• Published: Springer-Verlag 2008
• Online Access: http://psasir.upm.edu.my/id/eprint/13221/1/Application%20of%20alpha.pdf; http://psasir.upm.edu.my/id/eprint/13221/
• Institution: Universiti Putra Malaysia

Following model studies, the detection of palm mid-fraction (PMF) added to cocoa butter (CB) in chocolate formulations was investigated. Different levels of PMF (0–25%, CB basis) were added to CB in chocolate. High performance liquid chromatography was then used to detect the presence of PMF in chocolate using α-tocotrienol as an indicator. The results, in line with the model studying indicated that increasing the amount of PMF added to CB resulted in a significant (P < 0.05) increase in the concentration of α-tocotrienol in chocolate; a linear plot (R 2 = 0.9837) was obtained with standard error of 1.986. A validation test was conducted to verify the equation obtained from the regression analysis. The high R 2-value obtained indicated a good accuracy, reflecting a close relationship between experimental and theoretically predicted values. The applied indicator performed well beyond the level of the statutory limit of 5% PMF addition on a chocolate basis that verified the previously studied model.