Analyzing the Chemical Composition and Quality Attributes of Cocoa Butter from Different Producers: A Comparative Study

 Cocoa butter is a highly prized and versatile product with a wide range of applications. It is a crucial component of chocolate due to its unique melting properties and ability to dissolve other ingredients. Therefore, it is essential to evaluate the compositional characteristics of cocoa butter from different sources to ensure its quality and authenticity. This study aimed to analyze the triacylglycerols, fatty acids, sterols, sterene compounds, extinction coefficient, and Solid Fat Content (SFC) of cocoa butter from nine diverse samples. The findings revealed that the main triacylglycerols were POP (16.07-17.74), SOS (25.73-28.91), and POS (39.12-40.25), while the primary fatty acids were palmitic (26.25-28.96), stearic (32.46-35.64), and oleic acids (31.51-32.47). The dominant sterols were (55.04-56.98 %), stigmasterol (25.4-26.2 %), and campesterol (9.22-10.53 %), with the ratio of stigmasterol to campesterol (2.5 to 2.7) serving as an indicator of authenticity. The study also found minimal levels of stigmastadiene (0.0001–0.0039 ppm), indicating low oxidation products, and measured the SFC content at different temperatures. Overall, this comprehensive analysis provides valuable insights into the composition of cocoa butter from various sources, offering important information for quality control and detection of adulteration.