Mold induced changes in cacao lipids

T. E. Kavanagh, G. A. Reineccius, P. G. Keeney, W. Weissberger

Research output: Contribution to journalArticlepeer-review

5 Scopus citations


The free fatty acid content of sound cacao beans of nine geographic orgins varied from 2.7 to 4.8 meq./100 g fat. Fungi grown on cacao beans under humid environmental conditions have remarkable lipolytic activity. Values as high as 200 meq. free acid/100 g fat were obtained for badly deteriorated samples. Titration of the free fatty acids of cacao fat is suggested as a simple control procedure for detecting cocao butter obtained from moldy beans. Percentage composition of the free fatty acid fraction changes as a result of mold growth. Stearic and palmitic acid increased while oleic and linoleic acids decreased. Tracer experiments show no observable conversion of oleic acid to stearic. The changes suggest oxidative reactions to form carbonyl compounds.

Original languageEnglish (US)
Pages (from-to)344-346
Number of pages3
JournalJournal of the American Oil Chemists Society
Issue number9
StatePublished - Sep 1970


Dive into the research topics of 'Mold induced changes in cacao lipids'. Together they form a unique fingerprint.

Cite this