Fatty Acid Composition of Cocoa Beans from Yogyakarta Special Region for the Establishment of Geographical Origin Discriminations

https://doi.org/10.22146/agritech.55172

Retno Utami Hatmi(1), Makhmudun Ainuri(2), Anggoro Cahyo Sukartiko(3*)

(1) Yogyakarta Assessment Institute for Agricultural Technology, Jl. Stadion Maguwoharjo No. 22 Wedomartani, Ngemplak, Sleman, Yogyakarta
(2) Departement of Agro-Industrial Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada
(3) Departement of Agro-Industrial Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada
(*) Corresponding Author

Abstract


The composition of fatty acids in cocoa beans, which affect the characteristics of the processed products, is dependent on the geographic location. This research aimed to identify the fatty acid composition of cocoa beans from the Special Region of Yogyakarta (Patuk Gunungkidul and Kalibawang Kulon Progo), used as a geographical origin discrimination parameter. The data were analyzed using ANOVA and Partial Least Square – Discriminant Analysis (PLS-DA). The results showed that the composition from Patuk Gunungkidul and Kalibawang Kulon Progo were dominated by stearic (35.23%), oleic (33.12%), and palmitate acids (27%). The developed method combined with PLS-DA was successfully employed the fatty acid composition to discriminate the geographic origin of cocoa beans in the Special Region of Yogyakarta.

Keywords


Cocoa bean; fatty acid; geographical origin; partial least square; discriminant analysis

Full Text:

PDF


References

Acierno, V., Yener, S., Alewijn, M., Biasioli, F., & Van Ruth, S. (2016). Factors contributing to the variation in the volatile composition of chocolate: Botanical and geographical origins of the cocoa beans, and brand-related formulation and processing. Food Research International, 84, 86–95. https://doi.org/10.1016/j.foodres.2016.03.022

Alam, N., Salim, M., & Siswo, G. (2010). Cacao Fruit Characteristics Harvesting at Various Growth Location Abova Sea Level and Maturity Classes. 17(2), 123–130.

Aronhime, J. C., & Garti, N. (1988). Solidification and Polimorphism in Cocoa Butter and the Blooming Problem Crystalization and Polimorphism of Fat And Fatty Acids. New York: Marcel Dekker, Inc.

Bertoldi, D., Barbero, A., Camin, F., Caligiani, A., & Larcher, R. (2016). Multielemental fingerprinting and geographic traceability of Theobroma cacao beans and cocoa products. Food Control, 65, 46–53. https://doi.org/10.1016/j.foodcont.2016.01.013

Directorate General of Estate Crops. (2014). Pedoman Teknis Budidaya Kakao Yang Baik. Jakarta: Directorate General of Estate Crops, Ministry of Agriculture.

Directorate General of Estate Crops. (2016). Tree Crop Estate Statistics of Indonesian 2015. Jakarta: Directorate General of Estate Crops - Ministry of Agriculture.

Foubert, I., Vanrolleghem, P., Thas, O., & Dewettinck, K. (2004). Influence of Chemical Composition on the Isothermal Cocoa Butter Crystallization. Journal of Food Science, 69(9), 471–477.

Fowler, M. S. (2009). Industrial Chocolate Manufacture and Use: Cocoa Beans: from Tree to Factory. In Industrial Chocolate Manufacture and Use: Fourth Edition. https://doi.org/10.1002/9781444301588

Fraenkel, J.R, Wallen, N.E, Hyun, H. . (2012). How to Design and Evaluate Research in Education (8th ed.). New York: Mc Graw Hill.

Guehi, S. T., Dingkuhn, M., Cros, E., Fourny, G., Moulin, G., & Vidal, A. C. (2008). Impact of cocoa processing technologies in free fatty acids formation in stored raw cocoa beans. Journal of Agricultural Research, 3(March), 174–179.

Isyanti, M., Sudibyo, A., Supriatna, D., & Suherman, H. (2015). Penggunaan Berbagai Cocoa Butter Substitute ( CBS ) Hasil Hidrogenasi dalam Pembuatan Cokelat Batangan. 32(1), 33–44.

Jonfia-Essien, W. A., & Tettey, E. (2016). Fat content and free fatty acid level of cocoa beans ( Theobroma cocoa ) relative to fermentation and storage periods. 58–61.

Kongor, J. E., Hinneh, M., de Walle, D. Van, Afoakwa, E. O., Boeckx, P., & Dewettinck, K. (2016). Factors influencing quality variation in cocoa (Theobroma cacao) bean flavour profile - A review. Food Research International, 82, 44–52. https://doi.org/10.1016/j.foodres.2016.01.012

Lehrian, D. W., Keeney, P. G., & Butler, D. R. (1980). Triglyceride characteristics of cocoa butter from cacao fruit matured in a microclimate of elevated temperature1. Journal of the American Oil Chemists’ Society, 57(2), 66–69. https://doi.org/10.1007/BF02674362

Liendo, R., Padilla, F., & Quintana, A. (1997). Characterization of cocoa butter extracted from Criollo cultivars of Theobroma cacao L. Food Research International, 30(9), 727–731. https://doi.org/10.1016/S0963-9969(98)00025-8

Lipp, M., & Anklam, E. (1998). Review of cocoa butter and alternative fats for use in chocolate—Part A. Compositional data. Food Chemistry, 62(1), 73–97. https://doi.org/10.1016/S0308-8146(97)00160-X

Liyanda, M., Karim, A., & Yusya’, A. (2012). Analysis of Land Suitability Criteria for Cocoa Production of Three Cluster Development in Pidie District. Jurnal Agrista, 16(2), 62–79.

McHenry, Lauren and Fritz, P. J. (1987). COCOA BUTTER BIOSYNTHESIS. The Metabolism, Structure, and Function of Plant Lipids, 337–338. https://doi.org/10.1007/978-1-4684-5263-1

Minifie, B. W. (1989). Chocolate, cocoa, and confectionery : science and technology. New York: Van Nostrand Reinhold.

Mustiga, G. M., Morrissey, J., Stack, J. C., DuVal, A., Royaert, S., Jansen, J., … Motamayor, J. C. (2019). Identification of Climate and Genetic Factors That Control Fat Content and Fatty Acid Composition of Theobroma cacao L. Beans. Frontiers in Plant Science, 10(October), 1–20. https://doi.org/10.3389/fpls.2019.01159

Park, P. W., & Goins, R. E. (1994). In Situ Preparation of Fatty Acid Methyl Esters for Analysis of Fatty Acid Composition in Foods. Journal of Food Science, 59(6), 1262–1266. https://doi.org/10.1111/j.1365-2621.1994.tb14691.x

Ristanti, E., Suprapti, & Anggraeni, D. (2016). Characteristics of Fatty Acid Cocoa Bean From 12 Regions of South Sulawesi. 15–22.

Saltini, R., Akkerman, R., & Frosch, S. (2013). Optimizing chocolate production through traceability: A review of the influence of farming practices on cocoa bean quality. Food Control, 29(1), 167–187. https://doi.org/10.1016/j.foodcont.2012.05.054

Sirbu, D., Grimbs, A., Corno, M., Ullrich, M. S., & Kuhnert, N. (2018). Variation of triacylglycerol profiles in unfermented and dried fermented cocoa beans of different origins. Food Research International, 111(April), 361–370. https://doi.org/10.1016/j.foodres.2018.05.025

Stéphanie Marty-Terrade and Alejandro G. Marangoni. (2012). Cocoa Butter and Related Compounds : Impact of Cocoa Butter Origin on Crystal Behavior. In Cocoa Butter and Related Compounds. https://doi.org/10.1016/C2015-0-02409-1

Tarigan, E.B.R., Towaha, J., Iflah, T., Pranowo, D. (2016). Substitution of Cocoa Butter with Hydrogenated Oil From Palm Kernel and Coconut for Milk Chocolate Product. Jurnal Littri, 22(4), 32–33.

Torres-Moreno, M., Torrescasana, E., Salas-Salvadó, J., & Blanch, C. (2015). Nutritional composition and fatty acids profile in cocoa beans and chocolates with different geographical origin and processing conditions. Food Chemistry, 166, 125–132. https://doi.org/10.1016/j.foodchem.2014.05.141

Tresniawati, C., Yuniyati, N., & Randriani, E. (2014). Penggunaan Marka Molekuler dalam Seleksi Genotipe Kako dengan Sifat Kadar Lemak Tinggi.

Tymoczko, John L, Berg, Jeremy M, Gatto, Gregory J, Stryer, L. (2015). Biochemistry.

Vieira, L. R., Efraim, P., Van De Walle, D., De Clercq, N., & Dewettinck, K. (2015). Influence of Brazilian Geographic Region and Organic Agriculture on the Composition and Crystallization Properties of Cocoa Butter. JAOCS, Journal of the American Oil Chemists’ Society, 92(11–12), 1579–1592. https://doi.org/10.1007/s11746-015-2728-y

Zyzelewicz, D., Budryn, G., Krysiak, W., Oracz, J., Nebesny, E., & Bojczuk, M. (2014). Influence of roasting conditions on fatty acid composition and oxidative changes of cocoa butter extracted from cocoa bean of Forastero variety cultivated in Togo. Food Research International, 63, 328–343. https://doi.org/10.1016/j.foodres.2014.04.053



DOI: https://doi.org/10.22146/agritech.55172

Article Metrics

Abstract views : 2040 | views : 2514

Refbacks

  • There are currently no refbacks.


Bookmark and Share


Copyright (c) 2021 Retno Utami Hatmi, Makhmudun Ainuri, Anggoro Cahyo Sukartiko

Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

agriTECH has been Indexed by:

Emerging Source Citation Index Directory of Open Access Journals CABI.org Dimensions Google Scholar Sinta Garuda

agriTECH (print ISSN 0216-0455; online ISSN 2527-3825) is published by Faculty of Agricultural Technology, Universitas Gadjah Mada in colaboration with Indonesian Association of Food Technologies.

website statisticsView My Stats