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

• Published in: European food research & technology 2008-12, Vol.228 (2), p.163-168
• Main Authors: Moazami Farahany, Elham, Selamat, Jinap, Bin Che Man, Yaakob, Idris, Nor Aini
• Format: Article
• Language: English
• Subjects: Agriculture; Analytical Chemistry; Biological and medical sciences; Biotechnology; Chemistry; Chemistry and Materials Science; Chocolate; Chromatography; Cocoa; Confectionery products and chocolate industries, honey; Food industries; Food Science; Forestry; Fundamental and applied biological sciences. Psychology; General aspects; Labeling; Liquid chromatography; Methods; Methods of analysis, processing and quality control, regulation, standards; Oils & fats; Original Paper; Particle size; Regression analysis; Studies
• ISSN: 1438-2377; 1438-2385
• DOI: 10.1007/s00217-008-0919-6

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.