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

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Title: Application of alpha-tocotrienol for detection of palm mid-fraction in dark chocolate formulation.
Authors: Farahany, Elham Moazami1, Selamat, Jinap1 jinap@food.upm.edu.my, Yaakob Bin Che Man2, Idris, Nor3
Source: European Food Research & Technology. Dec2008, Vol. 228 Issue 2, p163-168. 6p. 1 Chart, 5 Graphs.
Subjects: Tocotrienol, Chocolate processing, Chocolate, Cocoa butter, Liquid chromatography, Regression analysis
Abstract: 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. [ABSTRACT FROM AUTHOR]
Copyright of European Food Research & Technology is the property of Springer Nature and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
Database: Engineering Source
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  Data: 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 &lt; 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. [ABSTRACT FROM AUTHOR]
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  Data: &lt;i&gt;Copyright of European Food Research &amp; Technology is the property of Springer Nature and its content may not be copied or emailed to multiple sites without the copyright holder&#39;s express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.&lt;/i&gt; (Copyright applies to all Abstracts.)
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        Value: 10.1007/s00217-008-0919-6
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      – Code: eng
        Text: English
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        PageCount: 6
        StartPage: 163
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      – SubjectFull: Tocotrienol
        Type: general
      – SubjectFull: Chocolate processing
        Type: general
      – SubjectFull: Chocolate
        Type: general
      – SubjectFull: Cocoa butter
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      – SubjectFull: Liquid chromatography
        Type: general
      – SubjectFull: Regression analysis
        Type: general
    Titles:
      – TitleFull: Application of alpha-tocotrienol for detection of palm mid-fraction in dark chocolate formulation.
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            NameFull: Farahany, Elham Moazami
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            NameFull: Selamat, Jinap
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            NameFull: Yaakob Bin Che Man
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            NameFull: Idris, Nor
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            – D: 01
              M: 12
              Text: Dec2008
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              Y: 2008
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