Quantification by Gas Chromatography Mass Spectroscopy (GC-MS) and physicochemical properties of Theobroma cacao seed oil

Abstract

The physicochemical properties and bioactive compounds of Theobroma cacao (cocoa butter) seed oil were evaluated using standard methods and Gas Chromatography-Mass Spectrometry (GC-MS). Key properties, including melting point (34.2°C), yield (14.13%), acid value (4.70 mg KOH/g), iodine value (44.95 g/100g), and peroxide value (1.085 meq O2/kg), were within acceptable industrial limits, except for moisture content (3.11%), which exceeded the permissible range. GC-MS analysis identified 71 compounds, with major bioactive components such as p-Xylene, n-Hexadecanoic acid, and γ-Sitosterol. These compounds suggest antibacterial, antioxidant, anti-inflammatory, and hypocholesterolemic potentials, supporting the oil's applications in food, pharmaceutical, and cosmetic industries. Findings highlight the potential of Nigerian Theobroma cacao oil as a bioactive-rich material for industrial use