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Thin‐Layer Chromatographic Study on the Lipid Components of Cocoa Beans and Cocoa Butter
Author(s) -
LEVA YEHUDA,
ROSSETINI STELA M.O.,
RASKIN MATHILDE,
MESQUITA MATILDE T. P.
Publication year - 1967
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1967.tb00845.x
Subject(s) - cocoa bean , chemistry , food science , cotyledon , thin layer chromatography , chromatography , thin layer , fermentation , layer (electronics) , biology , botany , organic chemistry
SUMMARY— After thin‐layer chromatography, cocoa bean cotyledon section presented only one chromatographic spot whereas cocoa butter showed five spots. Apparently, the lipids naturally occurring in cocoa beans are not modified during farm fermentation.