Influence of Fermentation and Roasting Degree on Tocopherols and Sterols of Cocoa Butter Extracted from Taiwan Cocoa Bean

Youk Meng Choong¹ and Ying Chun Lin^1,

¹Department of Food Science and Technology, Chia Nan University of Pharmacy and Science, (60 Erh-Jen Road, Section 1, Pao-An, Jen-Te District,) Tainan, (71710) Taiwan, R.O.C

Cite this paper:
Youk Meng Choong and Ying Chun Lin. Influence of Fermentation and Roasting Degree on Tocopherols and Sterols of Cocoa Butter Extracted from Taiwan Cocoa Bean. Journal of Food and Nutrition Research. 2024; 12(11):513-519. doi: 10.12691/jfnr-12-11-7

Abstract

This study used Taiwan cocoa beans as the material and processed these cocoa beans either by natural fermentation in wooden boxes or blanching without fermentation with three different roasting temperatures (60°C for light, 130°C for medium, and 155°C for heavy roasting) applied. The resulting six types of cocoa beans were extracted by using a low-temperature high-pressure expeller to produce six types of cocoa butter, which are ULRCB (Unfermented Light Roasting Cocoa Butter), UMRCB (Unfermented Medium Roasting Cocoa Butter), UHRCB (Unfermented Heavy Roasting Cocoa Butter), FLRCB (Fermented Light Roasting Cocoa Butter), FMRCB (Fermented Medium Roasting Cocoa Butter), and FHRCB (Fermented Heavy Roasting Cocoa Butter), respectively. The contents of four isomers of tocopherols in each type of cocoa butter were analyzed by HPLC, while GC was used to assess the sterol composition. The total tocopherols content in the six cocoa butter ranged from 279 to 355 mg/kg fat, with ULRCB having the highest level, and UMRCB and FMRCB the lowest. Among the six types of cocoa butter, γ-tocopherol has the highest content, accounted for 87-91% of the total tocopherols, while β-tocopherol was the least abundant. The total sterol content ranged from 2388 to 3784 mg/kg fat, with ULRCB containing the highest level and FHRCB the lowest. β-Sitosterol was the most abundant sterol, comprising about 60% of the total sterols, whereas stigmastanol was the least abundant. In conclusion, ULRCB had significantly higher sterols content than other samples (p < 0.05). Although ULRCB also exhibited higher tocopherols content compared to UMRCB, UHRCB, FLRCB, and FMRCB, it showed no significant difference compared to FHRCB (p > 0.05). Our results suggest that higher roasting temperatures may lead to the breakdown of tocopherols and sterols, and appropriate fermentation and roasting conditions might enhance the bioactive compounds in cocoa beans and the derivatives. ULRCB, with its high tocopherols and sterols contents, shows high potential for applications in food, pharmaceutical, and cosmetic industries.

Keywords:
cocoa butter fermentation roasting tocopherols sterols

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