The present study investigates the detection of lard in cocoa butter through changes in fatty acids composition, triacylglycerols profile, and thermal characteristics. Cocoa butter was mixed with 1% to 30% (v/v) of lard and analyzed using a gas chromatography flame ionization detector, high performance liquid chromatography, and differential scanning calorimetry. The results revealed that the m...

Background: Comedogenicity is an important consideration in development of topical products, such as cosmetics. An animal test using rabbit ear has long been served as a model for prediction of comedogenicity of topical products, but correlation to the human skin remained controversial. Isopropyl myristate and cocoa butter which are used as positive controls in animal test, also used in human c...

Rectal suppositories of tramadol hydrochloride were prepared using different bases and polymers like PEG, cocoa butter, agar and the effect of different additives on in vitro release of tramadol hydrochloride was studied. The agar-based suppositories were non-disintegrating/non-dissolving, whereas PEGs were disintegrating/dissolving and cocoa butter were melting suppositories. All the prepared ...

Cocoa beans from several types of post harvest treatments were processed into cocoa butter, cocoa powder and chocolate spread using traditional processing techniques. OTA was analyzed in two hundred and sixteen (216) samples of cocoa and cocoa derived products using HPLC with fluorimetric detection. It was found that OTA content in cocoa nibs depended only on the state of cocoa pod and the time...

The present study endeavors to understand how small changes in the composition of cocoa butter affect its crystal habit, crystallization behavior, microstructure, and mechanical properties. Such compositional variations were attained by blending cocoa butter with 1 and 5% 1,2,3-tristearoyl-glycerol (SSS) or 1,2,3-trilinoleoyl-glycerol (LLL). Structural parameters such as crystallization kinetic...

Three "saturated" fats of vegetable origin were fed to different groups of rabbits for periods up to 1 year. Cocoa butter and a hydrogenated vegetable oil shortening produced no hypercholesterolemia. Coconut oil feeding increased the serum cholesterol concentrations for 4 months, but a decline to baseline values occurred after 6 months. No gross atherosclerosis occurred in any animal fed coconu...

Three "saturated" fats of vegetable origin were fed to different groups of rabbits for periods up to 1 year. Cocoa butter and a hydrogenated vegetable oil shortening produced no hypercholesterolemia. Coconut oil feeding increased the serum cholesterol concentrations for 4 months, but a decline to baseline values occurred after 6 months. No gross atherosclerosis occurred in any animal fed coconu...

Triacylglycerol (TAG) molecular species were quantified through high-performance liquid chromatography (HPLC) equipped with a nano quantity analyte detector (NQAD). TAG standard compounds, i.e., 1,3-dipalmitoyl-2-oleoylglycerol (β-POP), 1-palmitoyl-2-oleoyl-3-stearoyl-rac-glycerol (β-POS), and 1,3-distearoyl-2-oleoylglycerol (β-SOS), and natural cocoa butter were used for analyses. NQAD gave th...

Accepted: 08/03/2014 Abstract Cocoa butter (CB) is the byproduct of cocoa bean processing industry and is obtained from the mature bean from the Theobroma cacao plant. It is an important ingredient in the chocolate and other confectionery industries. It's valued for its unique physicochemical properties which is given by its peculiar fatty acid composition. The major triacylglycerols (TAG) pres...

The regulation of hepatic and intestinal 3-hydroxy-3-methylglutaryl-CoA (HMG-CoA) reductase and acyl-CoA; cholesterol acyltransferase (ACAT) activities by dietary fish oil was examined in the rabbit. Rabbits were fed 10% menhaden oil or menhaden oil plus 1% cholesterol for 14 days. They were compared with animals fed a control diet or one enriched with long-chain saturated fats consisting of 10...