Cocoa bean husk: industrial source of antioxidant phenolic extract
| Autor: | Guillermo Rodríguez-Gutiérrez, Alejandra Bermúdez-Oria, Alfonso Azpeitia Morales, Carolina Hernández-Hernández, Ana Morales-Sillero, Juan Fernández-Bolaños |
|---|---|
| Přispěvatelé: | Ministerio de Economía y Competitividad (España), European Commission, Consejo Mexiquense de Ciencia y Tecnología |
| Rok vydání: | 2019 |
| Předmět: |
Antioxidant
medicine.medical_treatment Hydrothermal treatment Cocoa bean husk 01 natural sciences Husk Antioxidants chemistry.chemical_compound 0404 agricultural biotechnology food Nutraceutical Phenols medicine Food science Theobromine Waste Products Epicatechin Cacao Nutrition and Dietetics Liquid fraction Plant Extracts Chemistry 010401 analytical chemistry Catechin 04 agricultural and veterinary sciences COCOA BEAN 040401 food science food.food 0104 chemical sciences Seeds Cocoa genotypes Agronomy and Crop Science Food Science Biotechnology medicine.drug |
| Zdroj: | Digital.CSIC. Repositorio Institucional del CSIC instname |
| ISSN: | 1097-0010 |
| Popis: | 30 Páginas.-- 4 Figuras.-- 2 Tablas [Background] Cocoa bean husk (CBH) is the principal by-product of the cocoa industry and a significant agro-industrial residue. In this study, using different hydrothermal treatments of CBH, it is shown that CBH is an important source of bioactive compounds, including theobromine, epicatechin and catechin. [Results] Treatment over 150 °C significantly increased the yield of total and individual phenols and theobromine as well as the antioxidant capacity of the liquid fraction. A total of 52 different genotypes of CBH harvested in two seasons of production were analyzed. Overall, higher amounts of total phenols, theobromine and epigallocatechin were detected in samples from the 2015 season, while samples from 2014 had higher quantities of catechin and similar quantities of epicatechin. [Conclusion] CBH treatment at 170 °C for 30 min produces an antioxidant-rich extract high in phenols (55 mg g), sugars (220 mg g) and theobromine (56 mg g) that is suitable for applications in the food, cosmetic and nutraceutical industries. © 2018 Society of Chemical Industry. This research was supported by the Spanish Ministry of Economy and Competitiveness and co‐funded by the European Social Fund (ESF) (project AGL2016‐79088R), the Spanish Ministry of Economy and Competitiveness Ramon y Cajal Programme (RyC 2012‐10456) and the Mexican National Council of Science and Technology (CONACYT‐Mexico). |
| Databáze: | OpenAIRE |
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