## 3 Results and Discussion
### Fatty Acid Composition  
The quantitative analysis of the fatty acid content of representative samples was reported (Table 5). In all the samples, C18:0 was the predominant fatty acid (37.83-40.12%), followed by C18:1 n-9 cis and C16:0. The processing temperature did not affect the fatty acid composition of the CSO.  
\begin{table}
\begin{tabular}{c c c c c c c c c c c} \hline \hline  & \multicolumn{10}{c}{**Estimated Parameters**} \\ \cline{2-13}
**Term** & \multicolumn{2}{c}{**Yield**} & \multicolumn{2}{c}{**\(p\)-Value**} & \multicolumn{2}{c}{**Time**} & \multicolumn{2}{c}{\(p\)-Value**} & \multicolumn{2}{c}{**Acid**} & \multicolumn{2}{c}{\(p\)-Value**} & \multicolumn{2}{c}{**Peroxide**} & \multicolumn{2}{c}{\(p\)-Value**} & \multicolumn{2}{c}{**TPC**} & \multicolumn{2}{c}{\(p\)**-Value**} \\  & **of CSO** & \(p\)**-Value** & **Time** & \(p\)**-Value** & **Value** & **\(p\)**-Value** & **Value** & **\(p\)**-Value** & **TPC** & \(p\)**-Value** \\ \hline Restriction die (A) & 0.5019 & 0.6443 & 0.6008 & 0.5781 & 0.1023 & 0.0055 & \(-\)0.7268 & 0.0010 & 0.0295 & 0.3478 \\ Temperature (B) & \(-\)1.41 & 0.1832 & \(-\)3.68 & 0.0036 & \(-\)0.0736 & 0.0248 & 0.2316 & 0.0425 & 0.1896 & \(<\)0.0001 \\ Sieve size (C) & 0.3513 & 0.6632 & 26.67 & \(<\)0.0001 & 0.0511 & 0.0346 & & & 0.1031 & 0.0078 \\ Restriction die \(\times\) Temperature (A \(\times\) B) & \(-\)1.60 & 0.2164 & 0.1513 & 0.9119 & & & \(-\)0.0803 & 0.5412 & 0.0861 & 0.0363 \\ Restriction die \(\times\) Sieve size (A \(\times\) C) & 1.41 & 0.2058 & 3.27 & 0.0079 & & & & \(-\)0.0676 & 0.0428 \\ Temperature \(\times\) Sieve size (B \(\times\) C) & 3.47 & 0.0044 & \(-\)4.85 & 0.0004 & \(-\)0.0935 & 0.0065 & & & & \\ Restriction die \(\times\) Restriction die (A\({}^{2}\)) & & & & & & & & \(-\)0.0205 & 0.6565 \\ Temperature \(\times\) Temperature (B\({}^{2}\)) & & & & & \(-\)0.1631 & 0.0023 & \(-\)0.0726 & 0.6474 & & \\ Restriction die \(\times\) & & & & & & & & 0.7947 & 0.0026 & & \\ Temperature\({}^{2}\) (A \(\times\) B\({}^{2}\)) & & & & & & & & & & \(-\)0.1422 & 0.0070 \\ Restriction die \(\times\) Sieve size (A \(\times\) C) & & & & & & & & & & & \\ \hline \hline \end{tabular}
\end{table}
Table 4: Estimated Parameters for CSO extraction and other desirables.  
Figure 5: Response surface plot showing the effect of temperature and restriction die size on pressing time to extract the CSO. (**a**) Sieve size: \(>\)1.4 mm, (**b**) Sieve size: \(<\)1.4 mm.  
Cocoa butter mainly consists of saturated fatty acids and about 30-35% unsaturated fatty acids [40]. The fatty acid profile of the cocoa seed varies based on the cultivars and geographical conditions. Differences in the lauric acid (C12:0), myristic acid (C14:0), palmitic acid (C16:0), palmitic acid (C16:1), margaric acid (C17:0), ginkgolic acid (C17:1), and stearic acid (C18:0) content have been noted in different cocoa seed varieties [41]. Palmitic acid, stearic acid, oleic acid, and linoleic acid are the predominant fatty acids in most cocoa varieties. [PERSON] et al. reported that the roasting temperature did not affect the fatty acid content of the cocoa seed of the Forastero variety [42].  
Palmitic and stearic acids are used in cosmetic preparations as emulsifiers. Stearic acid helps to reduce body fat, in particular abdominal fat [43]. Though palmitic and stearic acid fats do not affect serum lipids and lipoprotein, stearic acids effectively reduce the low-density lipoprotein-cholesterol level compared with palmitic acid [44]. Oleic acid has a role in the immune system, and it has been reported to have antitumor and anti-inflammatory effects [45; 46].  
Stearic acid, oleic acid, palmitic acid, and linoleic acids are the major constituents of the fatty acids present in CSO. Our results indicated that different sieve sizes and processing temperatures did not affect the quality of CSO in terms of its fatty acid content (Table 5).