Study on Supercritical Fluid Extraction of Aromatic Compound from Roasted Cocoa Beans Using Multilevel Factorial Design

Abstract

Extraction of aromatic compound from cocoa beans was carried out using Supercritical Fluid Extraction (SFE) in order to obtain natural cocoa extract for perfume formulation. The experiment was carried out by multilevel factorial design to investigate which factors; pressure (100, 125, 150 & 200 bar) and time (30, 45, 60 and 75 minutes), influence the extraction condition of cocoa aromatic (5-methyl-2phenyl-2-hexenal), fatty acid (hexadecanoic acid) and alkaloid (caffeine) compounds. It was found out that the factors influence, significantly, yield of extract and extraction of fatty acid compound, while only pressure significantly affected amount of aromatic compound extracted. Extraction with high amount of aromatic compound (24.5mg/g extract) was obtained at 200 bar and 45 minutes. This result is used as a based to investigate further on the optimum condition to obtain high yield of aromatic compound in order to formulate the natural cocoa-scented perfume

Keywords

• Roasted Cocoa Bean, Supercritical Fluid Extraction, Aromatic Compound

References

1. Anonymous (2012). Microweighing in supercritical Carbon Dioxide Part 1 (Nanotechnology). what-whenhow.com/nanoscience-and-nanotechnology. Date access: 22/10/2012.
2. Asep, E.K., Jinap, S., Tan, T.J., Russly, A.R., Harcharan, S., Nazimah, S.A.H. (2008). The effects of particle size, fermentation and roasting of cocoa nibs on supercritical fluid extraction of cocoa butter. Journal of Food Engineering, 85; 450-458.
3. Bachu, S. (2002). Sequestration of CO2 in geological media in response to climate change: road map for site selection using the transform of geological space into the CO2 phase space. Energy Conversion & Management, 43; 87-102.
4. Bixler, R. G. and Morgan, J. N. (1999). Cocoa bean and chocolate processing. In Chocolate and Cocoa; Knight, J.,pg 43-60.
5. Bonhevi, J.S. (2005). Investigation of aromatic compounds in roasted cocoa powder. Eur Food Res Technol, 221; 19-29.
6. Bonhevi, J.S.; Coll, F.V. (2002). Factors affecting the formation of alkylprazines during roasting treatment in natural and alkalinized cocoa powder. J. Agric. Food Chem., 50; 3743-3750.
7. Corso, P.M., Fagundes-Klen, M.R., Silva, E.A., Filho, L.C., Santos, J.N., Freitas, L.S. and Dariva, C. (2010).
8. Extraction of sesame seed (sesamun indicum L.) oil using compressed propane and supercritical carbon dioxide. J. Supercritical Fluids. 52:56-61.

9. Ducki, S., Garcia, J.M., Zumbe, A., Tornero, A., Storey, D.M. (2008). Evaluation of solid-phase microextraction coupled to gas chromatography-mass spectrometry for the headspace analysis volatile compounds in cocoa products. Talanta, 74; 1166-1174.
10. Frauendorfer, F., Shieberle, P. (2008). Changes in key aroma compounds of Criollo cocoa beans during roasting. J.Agric. Food Chem. 56(21); 10244-10251.
11. Gomes, P.B., Matta, V.G., Rodrigues, A.E. (2007). Production of rose geranium oil using supercritical fluid extraction. J. of Supercritical Fluids, 41; 50-60.
12. Hasny, M.S. (2012). Optimisation of cocoa bean roasting conditions based on the development of flavour compound. Thesis, Universiti Teknologi MARA Jinap, S. (2004). Cocoa – Wonders for Chocolate Lovers. Inaugural Speech. UPM.
13. Jinap, S., Wan Rosli, W.I., Russly, A.R., Nordin, L. (1998). Effect of temperature and time on sensory quality of cocoa beans during nib roasting. Journal of The Science of Food and Agriculture, 77, 441- 448
14. King, M.B., Bott, T.R. (1993). Extraction of natural products using near-critical solvents. Chapmann & Hall. Pp.1-31.
15. Krings, U., Zelena, K., Wu, S., Berger, R.G. (2006). Thin-layer high-vacuum distillation to isolate volatile flavour compounds of cocoa powder. Eur Food Res Technol, 223; 675-681.
16. Krysiak, W., Majda, T., Nebesny, E. (2007). An effect of relative air humidity on the content of volatile compounds in roasting cocoa beans. In Focus on Food Engineering Research and Development. Vivian,
17. N.P. (Eds). Pp. 467-482. Publisher: Nova Science, Inc. Mohamed, R.S., Saldana, M.D.A., Mazzafera, P. (2002). Extraction of caffeine, theobromine, and cocoa butter from Brazilian cocoa beans using supercritical CO2 and ethane. Ind. Eng. Chem. Res. 41; 6751- 6758.
18. Moyler, D.A. (1993). Extraction of flavours & fragrances with compressed CO2. In Extraction of natural products using near critical solvents. King, M.B., Bott, T.R. (Editors). U.K.: Blackie Academic & Professional. pp.165-166.
19. Otles, S. (2009). Handbook of Food Analysis Instruments. pg. 35. Pourmortazi, S.M., Hajimirsadeghi, S.S. (2007). Supercritical fluid extraction in plant essential and volatile oil analysis. J. Chromatogr. A., 1163; 2-24.
20. Reverchon, E. (1997). Supercritical fluid extraction and fractionation of essential oils and related products. J. of Supercritical Fluids. 10; 1-37.
21. Sahena, F., Zaidul, I.S.M., Jinap. S., Karim, A.A., Abbas, K.A., Norulaini, N.A.N., Omar, A.K.M. (2009). Application of supercritical CO2 in lipid extraction – A review. Journal of Food Engineering, 95; 240 – 253.
22. Saldana, M.D.A., Mohamed, R.S., Mazzafera, P. (2002). Extraction of cocoa butter from Brazilian cocoa beans using supercritical CO2 and ethane. Fluid Phase Equilibria, 194-197; 885-894.
23. Sanagi, M.M., Hung, W.P., Yasir, S.M. (1997). Supercritical fluid extraction of pyrazines in roasted cocoa beans: Effects of pod storage period. J. Chromatogr. A., 785; 361-367.
24. Sarmento, L.A.V., Machado, R.A.F., Petrus, J.C.C., Tamanini, T.R. and Bolzan, A. (2008). Extraction of polyhenols from cocoa seeds and concentration through polymeric membranes. J. Supercritical Fluids. 45:64-69.
25. Van Praag, M.; Stein, H. S. and Tibbetts, M. S. (1968). Steam volatile aroma constituents of roasted cocoa beans. J. Agric. Food Chem. 16:1005-1008.
26. Voigt, J., Heinrichs, H., Voigt, G., Beihl, B. (1994). Cocoa-specific aroma precursors are generated by proteolytic digestion of the vicilin-like globulin of cocoa seeds. Food Chem., 50; 177-184.
27. Zaidul, I.S.M., Nik Norulaini, N.A., Mohd Omar, A.K. and Smith, Jr. R.L. (2007). Supercritical carbon dioxide extraction of palm kernel oil from palm kernel. J. Food Eng. 79:1007-1014.
28. Ziegleder, G. (1990). Linalool contents as characteristic of some flavor grade cocoas. Zeitschrift für Lebensmittel-Untersuchung und -Forschung, 191(4-5); 306-309.
29. Ziegleder, G. (1991). Composition of flavor extracts of raw and roasted cocoas. Z Lebensm Unters Forsch, 192; 521-525