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

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Bibliographic Details
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]
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Database:	Engineering Source

Description
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]
ISSN:	14382377
DOI:	10.1007/s00217-008-0919-6