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Analysis of Non-volatile Organic Acids in Fermented and Dried Cocoa Beans by High Performance Liquid Chromatography


Citation

Selamat, Jinap and Dimick, P. S. (1990) Analysis of Non-volatile Organic Acids in Fermented and Dried Cocoa Beans by High Performance Liquid Chromatography. Pertanika, 13 (1). pp. 107-111.

Abstract / Synopsis

A high peiformance liquid chromatographic methodfor analysis of non-volatile acids (oxalic, citric, tartaric, succinic, malic and lactic) in fermented and dried cocoa beans is described. Bean samples were pulverized in dionized water using a Polytron Homogenizer (Brinkman)for 20 sec and centrifuged at 14000 rpm for 45 min at 25°C. The extract was alkalized to pH between 8-9 and passed through intermediate base anion exchange resin; the acidic fraction was eluted after adding 10lt/o sulphuric acid to the column. Polyphenols in the fraction were then eliminated by passing the acidic fraction through a reverse phase SEP-PAK that had been pre-wet with methanol. The eluate was analyzedfor non-volatile acids using Organic Acid Column (Bio-Rad) with O.lN H SO as a mobile phase at 65°C. The acids were detected at 214nm and quantified by comparing peak 2hezght of sample to those of standards. The method demonstrated excellent reproducibility and recoveries of the added acids.


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Additional Metadata

Item Type: Article
Keywords: Cocoa beans, non-volatile acids, HPLC
Depositing User: Nur Izyan Mohd Zaki
Date Deposited: 17 Nov 2009 14:47
Last Modified: 27 May 2013 15:03
URI: http://psasir.upm.edu.my/id/eprint/2780
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