%0 Journal Article
%T Quantitative Measurement of the Chemical Composition of Fatty Acid of Cocoa Butter and the Isotopic Content of Glycerol Contained in Cocoa Butter by the NMR <sup>13</sup>C from the INEPT Sequence and Characterization of the Geographical Origin of the Cocoa
%A Didier Diomand¨¦
%A Tiemoko Tour¨¦ Dro
%A Jacques Sagne Akpa
%A Silvestre Virginie
%A Illa Tea
%A G¨¦rald S. Remaud
%J American Journal of Analytical Chemistry
%P 79-95
%@ 2156-8278
%D 2022
%I Scientific Research Publishing
%R 10.4236/ajac.2022.133007
%X The determination of the chemical composition of cocoa butter and the isotopic contents of the carbons (C-2, C-1 and C-3) of the glycerol contained in the cocoa butter were measured by the NMR-<sup>13</sup>C from the INEPT sequence. This technique has already been applied to triglycerides of animal origin. Thus, cocoa butter is made up of nearly 66% saturated fatty acid composed mainly of stearic acid and palmitic acid. Monounsaturated fatty acids represented by oleic acid have an average content of 31% and polyunsaturated fatty acids represent less than 4%. Likewise, the isotopic contents of the glycerol of the triglycerides of cocoa butter in <sup>13</sup>C of the carbons C-2, C-1 and C-3 were measured directly and values vary from -11¡ë to -19¡ë for the C-2 and from -39¡ë to -41¡ë for all C-1 and C-3 because of the symmetry of glycerol.
%K Chemical Composition
%K Cocoa Butter
%K INEPT
%K Isotopic Content
%U http://www.scirp.org/journal/PaperInformation.aspx?PaperID=115747