Page 248 - วารสารการแพทย์แผนไทยและการแพทย์ ทางเลือก ปีที่ 19 ฉบับที่ 2 พฤษภาคม-สิงหาคม 2564

478 วารสารการแพทย์แผนไทยและการแพทย์ ทางเลือก ปีที่ 19 ฉบับที่ 2 พฤษภาคม-สิงหาคม 2564

Physicochemical Studies of Fat Extracted from Cocoa (Theobroma cacao L.)
Seeds and Its Use in Drug and Cosmetic Production

Panee Sirisa-ard , Suporn Charumanee , Sirivipa Piyamongkol , San Laongsri ,
*,§
†
*
*
Kiatisak Polsongklam ‡
Faculty of Pharmacy, Chiang Mai University, Suthep Sub-District, Mueang District, Chiang Mai 50200, Thailand
*
Faculty of Agricultural Production, Maejo University Nong Han Subdistrict, San Sai District, Chiang Mai 50290,
†
Thailand
Faculty of Science, Payap University, Nong Pa Khrang Sub-District, Mueang District, Chiang Mai 50000, Thailand
‡
Corresponding author: pmpti008@gmail.com
§
Abstract
The objectives of this research were to study the potential of domestically produced cocoa butter extracted
from cocoa seeds, explore physicochemical properties, develop and evaluate cocoa-derived cosmetics and pharma-
ceutical products. The study found that the average size of cocoa pod c.v. I.M.1 hybrid was 7.43 cm wide and 13.44
cm long with the average weight of 253.42g. The pod appearance was healthy and contained about 31.35 seeds per
pod. The ratio of the weight of fresh to dried cocoa seeds was 3:1. Oil extraction from cocoa seeds yielded 33%
(w/w) cocoa seed oil. The highest fatty acid component in cocoa butter was stearic acid (C18:0), with the amount
of 37.47% that influenced the physical appearance of the oil to be solid. In addition, other components were oleic
acid (35%) and linoleic acid (3%), which possess skin-nourishing property. Cocoa butter existed in 3 polymorphs,
i.e. β- (34.7 ˚C), β’- (27.8 ˚C) and -form (38 ˚C); and the β-form was the most stable and most abundant at room
g
temperature (28 ˚C). The amount of polyphenols in cocoa butter obtained by screw-pressed method was 2.25 ± 0.04
mg gallic acid equivalent per 100g cocoa butter. The 50% inhibition constant was 0.12 ± 0.01 mg/mL and Trolox
equivalent antioxidant activity was 72.61 ± 5.00 mM Trolox per 100g cocoa butter. Cocoa butter was used as base
in the formulation of aspirin suppository. The product appeared to be smooth and shiny from the outside. When
the product was cut into half, aspirin spread homogeneously all over the product. The product disintegrated within
30 min, which is within the standard range. Furthermore, cocoa butter was added into cream base for cosmetic
production using soap as an emulsifying agent. The product texture was light, creamy, and physically stable in
six storage conditions for 3 months. It was suggested that an anti-rancidity agent should be added into the product
as cocoa butter can be oxidized and kept in a dark and cool place. It is recommended that a further study on the
cost-effectiveness analysis should be undertaken and more cocoa butter production should be supported to replace
imported cocoa butter in the future.
Key words: cocoa butter, theobroma (cocoa) oil, cocoa-derived cosmetic, cocoa seed, cocoa extraction

บทนำ�และวัตถุประสงค์ จนถึงเปรู เป็นไม้พุ่มยืนต้นขน�ดกล�ง เจริญในที่ที่

โกโก้จัดเป็นพืชเครื่องดื่ม (beverage crop) มีร่มไม้ใหญ่ช่วยบังแสงแดด และคว�มชื้นสูง มีชื่อ
[1]
ที่มีถิ่นกำ�เนิดในป่�ฝนเขตร้อน (lowland tropical ท�งวิทย�ศ�สตร์ว่� Theobroma cacao L. อยู่ใน
้
forest) บริเวณลุ่มนำ�อเมซอนตั้งแต่ประเทศเม็กซิโก ตระกูล Sterculiaceae เป็นพืชที่ออกดอกต�มลำ�ต้น