Gas-liquid chromatography of fatty acids in cocoa butter from Brazil
In order to establish the quality standards of the cocoa butter produced in Brazil the following deterrninations were made: acíd value, index of refraction, iodine absorption number, melting point, moísture and volatile matters, and unsaponifiable residues. The composition of the fatty acíds was als...
| Autores: | , , |
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| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 1975 |
| País: | Brasil |
| Institución: | Instituto Adolfo Lutz |
| Repositorio: | Revista do Instituto Adolfo Lutz (Online) |
| Idioma: | portugués |
| OAI Identifier: | oai:ojs.periodicos.saude.sp.gov.br:article/37080 |
| Acceso en línea: | https://periodicos.saude.sp.gov.br/RIAL/article/view/37080 |
| Access Level: | acceso abierto |
| Palabra clave: | fatty acids, determination in cocoa butter by gasliquid chromatography cocoa butter, fatty acids determínation by gas- liquid chromatography ácidos graxos em manteiga de cacau, determinação por cromatografia em fase gasosa manteiga de cacau, determinação de ácidos graxos por cromatografia em fase gasosa |
| Sumario: | In order to establish the quality standards of the cocoa butter produced in Brazil the following deterrninations were made: acíd value, index of refraction, iodine absorption number, melting point, moísture and volatile matters, and unsaponifiable residues. The composition of the fatty acíds was also deterrnined, An adapta-tion to the process of methylation through transesterification with sodíum methylate was made too. iMiethylic esters were analysed by gas-liquid chromatography with a flame ionization detector.The follawing acíds were identified and determined: lauric, myristic palmitic, palmitoleic, estearic, oleic, linoleic, arachídíc, linolenic and behenic acids. Furtherrnore, another saturated fatty acid with 17 carbon atoms was also detected, |
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