Mold induced changes in cacao lipids

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

doi:10.1007/BF02638999

Mold induced changes in cacao lipids

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

Food Science and Nutrition

Research output: Contribution to journal › Article › peer-review

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Abstract

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 language	English (US)
Pages (from-to)	344-346
Number of pages	3
Journal	Journal of the American Oil Chemists Society
Volume	47
Issue number	9
DOIs	https://doi.org/10.1007/BF02638999
State	Published - Sep 1970

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abstract = "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.",

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T1 - Mold induced changes in cacao lipids

AU - Kavanagh, T. E.

AU - Reineccius, G. A.

AU - Keeney, P. G.

AU - Weissberger, W.

PY - 1970/9

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N2 - 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.

AB - 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.

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Mold induced changes in cacao lipids

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