Direct electrospray ionization mass spectrometry for simultaneous determination of fatty acid profile for Philippine cocoa beans (Theobroma cacao)

• Main Authors: Pua, Daniel Kei, Ng, Cindy Janine, Alba, Laurenzo De Vera
• Format: text
• Published: Animo Repository 2015
• Subjects: Cacao > Philippines; Cacao beans > Philippines; Fatty acids; Mass spectrometry; Chemistry
• Online Access: https://animorepository.dlsu.edu.ph/faculty_research/12051
• Institution: De La Salle University

Chocolate is a major commodity in the world market with consumption expected to overtake available supply by the year 2020. to address the growing need to supply quality cacao, the study aims to assess several chemical properties of locally produced cacao.Cacao beans from seven market locations (Isabela, Davao, Baler, Batangas, Cebu, and Naga) in the Philippines were acquired and processed to extract the cocoa butter by roasting, grinding, and solvent extraction. Analysis of the fatty acid composition was carried out through quantitative electrospray ionization mass spectrometry following saponification of the cocoa butter.The cocoa butter content by mass was found to be 32.7% on average, ranging from 24.2% from Isabela and 39.4% from Davao. Fatty acid composition was found to be varying among sampled localities, with stearic acid and oleic acid predominating the fatty acid profiles.The analyses of fatty acids suggests that there are no outliers with respect to the percentage composition of the three major fatty acids (oleic, stearic, palmitic acid) among the different localities in the Philippines. The properties of Philippine Cacai beans can be further explored by examining the triglyceride profile of each locality.