naa a22 4500 510724604 CHVBK 20180411082930.0 cr unu---uuuuu 180411e20130901xx s 000 0 eng 10.1007/s11947-012-0983-6 doi (NATIONALLICENCE)springer-10.1007/s11947-012-0983-6 Effects of Moisture and pH on Supercritical Fluid Extraction of Cocoa Butter [Elektronische Daten] [Selamat Jinap, Asep Kusnadi, Md. Akanda, Russly Rahman, Sahena Ferdosh, Md. Sarker] The effects of moisture content and alkali treatment on cocoa butter extraction using supercritical fluid were studied. Ground cocoa nibs were examined at moisture contents of 1.95%, 3.91%, 5.87%, 9.79% and 17.64% and the pH of the cocoa liquor was maintained at 5.0-5.9, 6.8-7.2 and 7.5-7.9. Cocoa butter was successfully extracted, using supercritical carbon dioxide (SC-CO2) for the moisture content study and SC-CO2 with 25% ethanol as a cosolvent for the pH-level alkali treatment study, at 35MPa, 60°C and 2ml/min. The results showed that increases in moisture content and pH level significantly (p < 0.05) increase the yield efficiency. A moisture content of 9.79% and pH-alkali treatment at 7.5-7.9 produced the highest yield (60.36% and 73.70% at 20 and 18h extraction time, respectively). Triglycerides (TG) and fatty acids (FAs) were similar to those found in cocoa butter obtained using the Soxhlet method. Saturated and short-chain TG and FA constituents were more soluble than unsaturated and long-chain constituents. Springer Science+Business Media New York, 2012 Cocoa butter nationallicence Moisture content nationallicence Alkali treatment nationallicence pH nationallicence Supercritical fluid nationallicence Fatty acid nationallicence Tryglycerides nationallicence Jinap Selamat Food Safety Research Centre (FOSREC), Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor, Malaysia aut Kusnadi Asep Food Safety Research Centre (FOSREC), Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor, Malaysia aut Akanda Md Food Safety Research Centre (FOSREC), Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor, Malaysia aut Rahman Russly Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor, Malaysia aut Ferdosh Sahena School of Industrial Technology, Universiti Sains Malaysia, Minden 11800, Penang, Malaysia aut Sarker Md Department of Pharmaceutical Technology, Kulliyyah of Pharmacy, International Islamic University Malaysia, Kuantan Campus, 25200, Kuantan, Pahang, Malaysia aut Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/9(2013-09-01), 2455-2465 1935-5130 6:9<2455 2013 6 11947 https://doi.org/10.1007/s11947-012-0983-6 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-012-0983-6 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Jinap Selamat Food Safety Research Centre (FOSREC), Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor, Malaysia aut NATIONALLICENCE 700 1- Kusnadi Asep Food Safety Research Centre (FOSREC), Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor, Malaysia aut NATIONALLICENCE 700 1- Akanda Md Food Safety Research Centre (FOSREC), Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor, Malaysia aut NATIONALLICENCE 700 1- Rahman Russly Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor, Malaysia aut NATIONALLICENCE 700 1- Ferdosh Sahena School of Industrial Technology, Universiti Sains Malaysia, Minden 11800, Penang, Malaysia aut NATIONALLICENCE 700 1- Sarker Md Department of Pharmaceutical Technology, Kulliyyah of Pharmacy, International Islamic University Malaysia, Kuantan Campus, 25200, Kuantan, Pahang, Malaysia aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/9(2013-09-01), 2455-2465 1935-5130 6:9<2455 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer