ハードバターに関する研究 (第3報) : 成熟度の異なるカカオ種子の脂質成分について

概要

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Fat components of cacao seeds differing in maturity and variety were investigated, measuring com positions of fatty acids and triglycerides, sterol composition and content, and contents of tocopherols in fats extracted from seeds ranging unripe to overripe, collected from three cultivars of cacao trees. Results obtained as follows : 1) On changes of fatty acid and triglyceride compositions during ripening, until full ripe, C18 and C54 slightly increased while C18 : 2 and C50 slightly decreased. But after that, a reverse tendency were observed. 2) Contents of total sterols and total tocopherols slightly decreased until full ripe. However, after that, they clearly increased, and particularly c-tocopherol content showed a remarkable increase. In sterol composition, from unripe to overripe, it seemed that stigmasterol slightly increased while sitosterol slightly decreased. 3) Fatty acid composition (C16, C18) in SriLanka cultivar, contents of total sterols and total tocopherols in Malaysia cultivar, and sterol composition (campe-, stigma-, sitosterol) in Uganda cultivar were some different from each other two cultivars. 4) Though indices for judgement of purity of cacao butter indicated previously, were changed during ripening, there were little differences of them among fats in full ripe seeds and near ripe ones.
社団法人日本油化学会の論文