Effects of different solvent and extraction methods on phytosterols and antioxidant activity of cocoa butter and application of cocoa butter in salad dressing

The addition of phytosterols and antioxidant into food product may give additional health benefit towards consumers. Their stability in a food product may also decrease as the storage increase. Therefore, the objectives of this study were: i) to screen the most suitable solvent for extraction of CB...

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Main Author:	Mohamad, Roiaini
Format:	Thesis
Language:	English
Published:	2015
Subjects:	Phytosterols Antioxidants Extraction (Chemistry)
Online Access:	http://psasir.upm.edu.my/id/eprint/65745/1/FSTM%202015%2033IR.pdf
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spelling	my-upm-ir.657452018-10-26T01:43:45Z Effects of different solvent and extraction methods on phytosterols and antioxidant activity of cocoa butter and application of cocoa butter in salad dressing 2015-12 Mohamad, Roiaini The addition of phytosterols and antioxidant into food product may give additional health benefit towards consumers. Their stability in a food product may also decrease as the storage increase. Therefore, the objectives of this study were: i) to screen the most suitable solvent for extraction of CB using Soxhlet extraction and ii) to optimize the most suitable extraction methods in producing high amounts of phytosterols and antioxidant activity, iii) to formulate CB based salad dressing (CBSD) and iv) to determine the stability of phytosterols, antioxidant activity and physicochemical properties of CBSD during storage. Dried cocoa beans was treated with four different types of solvents: Hexane (HE), Petroleum ether (PE), Isopropanol (PR) and Ethanol (ET) using Soxhlet extraction. Then, the selected solvent was applied in four different extraction methods: Soxhlet extraction (SE), Ultrasonic extraction (USE), Supercritical extraction CO2 (SCO2) and Supercritical extraction CO2 with Ethanol (SCO2-Ethanol). The CB extracted from selected extraction method was applied in salad dressing formulation with different ratios of cocoa butter (CB) and soybean oil (SB). The selected ratio of CB and SB (30:70) was studied for their stability during 28 days storage at two different temperatures. The yield of CB produced from ET (14.25%) was significantly the lowest than HE and PE (43.24% and 39.31% respectively). ET had significantly (p0.05) similar characteristics (shear stress to shear rate, oscillating sweep stress and emulsion stability test) with CBSD containing 30% CB compared to other ratios. Thus, 30% CBSD with the most stable emulsion was selected for storage study at 4 and 30˚C. However, the physicochemical characteristic, the amount of phytosterols, DPPH assay and TPC of 30% CBSD during storage were decreased with time (from 0 day to 28 days) and increased with temperature suspected due to oxidation of the oil. Thus, the most desirable storage temperature for salad dressing was at 4˚C compared to 30˚C.An excellent stability of 30% CBSD at different temperatures for 28 days offers high potential application in food industries to produce CB based salad dressing enriched with phytosterols and antioxidants. Therefore, the selection of the solvent and the extraction method of cocoa beans is very crucial and may be applicable for the cocoa industry to broaden the application of CB as emulsion products. Phytosterols Antioxidants Extraction (Chemistry) 2015-12 Thesis http://psasir.upm.edu.my/id/eprint/65745/ http://psasir.upm.edu.my/id/eprint/65745/1/FSTM%202015%2033IR.pdf text en public masters Universiti Putra Malaysia Phytosterols Antioxidants Extraction (Chemistry)
institution	Universiti Putra Malaysia
collection	PSAS Institutional Repository
language	English
topic	Phytosterols Antioxidants Extraction (Chemistry)
spellingShingle	Phytosterols Antioxidants Extraction (Chemistry) Mohamad, Roiaini Effects of different solvent and extraction methods on phytosterols and antioxidant activity of cocoa butter and application of cocoa butter in salad dressing
description	The addition of phytosterols and antioxidant into food product may give additional health benefit towards consumers. Their stability in a food product may also decrease as the storage increase. Therefore, the objectives of this study were: i) to screen the most suitable solvent for extraction of CB using Soxhlet extraction and ii) to optimize the most suitable extraction methods in producing high amounts of phytosterols and antioxidant activity, iii) to formulate CB based salad dressing (CBSD) and iv) to determine the stability of phytosterols, antioxidant activity and physicochemical properties of CBSD during storage. Dried cocoa beans was treated with four different types of solvents: Hexane (HE), Petroleum ether (PE), Isopropanol (PR) and Ethanol (ET) using Soxhlet extraction. Then, the selected solvent was applied in four different extraction methods: Soxhlet extraction (SE), Ultrasonic extraction (USE), Supercritical extraction CO2 (SCO2) and Supercritical extraction CO2 with Ethanol (SCO2-Ethanol). The CB extracted from selected extraction method was applied in salad dressing formulation with different ratios of cocoa butter (CB) and soybean oil (SB). The selected ratio of CB and SB (30:70) was studied for their stability during 28 days storage at two different temperatures. The yield of CB produced from ET (14.25%) was significantly the lowest than HE and PE (43.24% and 39.31% respectively). ET had significantly (p0.05) similar characteristics (shear stress to shear rate, oscillating sweep stress and emulsion stability test) with CBSD containing 30% CB compared to other ratios. Thus, 30% CBSD with the most stable emulsion was selected for storage study at 4 and 30˚C. However, the physicochemical characteristic, the amount of phytosterols, DPPH assay and TPC of 30% CBSD during storage were decreased with time (from 0 day to 28 days) and increased with temperature suspected due to oxidation of the oil. Thus, the most desirable storage temperature for salad dressing was at 4˚C compared to 30˚C.An excellent stability of 30% CBSD at different temperatures for 28 days offers high potential application in food industries to produce CB based salad dressing enriched with phytosterols and antioxidants. Therefore, the selection of the solvent and the extraction method of cocoa beans is very crucial and may be applicable for the cocoa industry to broaden the application of CB as emulsion products.
format	Thesis
qualification_level	Master's degree
author	Mohamad, Roiaini
author_facet	Mohamad, Roiaini
author_sort	Mohamad, Roiaini
title	Effects of different solvent and extraction methods on phytosterols and antioxidant activity of cocoa butter and application of cocoa butter in salad dressing
title_short	Effects of different solvent and extraction methods on phytosterols and antioxidant activity of cocoa butter and application of cocoa butter in salad dressing
title_full	Effects of different solvent and extraction methods on phytosterols and antioxidant activity of cocoa butter and application of cocoa butter in salad dressing
title_fullStr	Effects of different solvent and extraction methods on phytosterols and antioxidant activity of cocoa butter and application of cocoa butter in salad dressing
title_full_unstemmed	Effects of different solvent and extraction methods on phytosterols and antioxidant activity of cocoa butter and application of cocoa butter in salad dressing
title_sort	effects of different solvent and extraction methods on phytosterols and antioxidant activity of cocoa butter and application of cocoa butter in salad dressing
granting_institution	Universiti Putra Malaysia
publishDate	2015
url	http://psasir.upm.edu.my/id/eprint/65745/1/FSTM%202015%2033IR.pdf
_version_	1747812366353956864

Effects of different solvent and extraction methods on phytosterols and antioxidant activity of cocoa butter and application of cocoa butter in salad dressing

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