The microwave-assisted process (MAPTM1): Extraction and determination of fat from cocoa powder and cocoa nibs

This study aimed at replacing the conventional soxhlet extraction of the AOAC determination of fat by the microwave-assisted process (MAP). Fat contents were determined for cocoa powder and Theobroma cocoa nibs originating from the Barlovento area, Venezuela. Fats from cocoa powder and pre-treated ground nibs were extracted using different solvents that are relatively transparent to microwaves, i.e., petroleum ether, hexane, acetone, and isopropanol. The determinations were performed using a Prolabo Soxwave 3.6 MAP extraction system and the AOAC methods. The fatty acid profile of cocoa powder obtained from the different extraction methods was also characterized to establish similarities between the various conditions. Results showed that compared to conventional methods, MAP can be used as a relatively faster process of extracting fat and offering the advantages of low consumption of expensive organic solvents, short extraction time, less energy consumption, and excellent reproducibility.