Optimization of polyphenols extraction from cocoa bean shell using factorial design.

  • MFQ Avilés ESPOL Polytehcnic University, Escuela Superior Politécnica del Litoral, ESPOL, Centro de Investigaciones Biotecnológicas del Ecuador (CIBE), Ecuador
  • A Barragán ESPOL Polytehcnic University, Escuela Superior Politécnica del Litoral, ESPOL, Centro de Investigaciones Biotecnológicas del Ecuador (CIBE), Ecuador
  • J Hernández ESPOL Polytehcnic University, Escuela Superior Politécnica del Litoral, ESPOL, Facultad de Ciencias Naturales y Matemáticas (FCNM), Ecuador
  • I Chóez-Guaranda ESPOL Polytehcnic University, Escuela Superior Politécnica del Litoral, ESPOL, Centro de Investigaciones Biotecnológicas del Ecuador (CIBE), Ecuador
  • R Viteri ESPOL Polytehcnic University, Escuela Superior Politécnica del Litoral, ESPOL, Centro de Investigaciones Biotecnológicas del Ecuador (CIBE), Ecuador
  • K Aguaguiña ESPOL Polytehcnic University, Escuela Superior Politécnica del Litoral, ESPOL, Centro de Investigaciones Biotecnológicas del Ecuador (CIBE), Ecuador
  • P Manzano ESPOL Polytehcnic University, Escuela Superior Politécnica del Litoral, ESPOL, Facultad de Ciencias de la Vida (FCV), Guayaquil, Ecuador
Keywords: Antioxidant activity, By product, Cocoa bean shell, Polyphenols, Reflux, Ultrasound

Abstract

This investigation aims to establish the optimum parameters to extract polyphenols from cocoa bean shell (CBS). Time, solvent and method of extraction were considered as factors and Total Content of Polyphenols (TCP) expressed as Gallic Acid Equivalent (GAE) was selected as the response. Results showed that using factorial design the optimum conditions were water in reflux during 5 minutes (262.76 ± 20.66 mg GAE/ 100 g). This revealed that CBS represent a high potential of use in food industry, principally in the field of functional food development.

J. bio-sci. 26: 49-54, 2018

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Abstract
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Published
2019-12-26
How to Cite
Avilés, M., Barragán, A., Hernández, J., Chóez-Guaranda, I., Viteri, R., Aguaguiña, K., & Manzano, P. (2019). Optimization of polyphenols extraction from cocoa bean shell using factorial design. Journal of Bio-Science, 26, 49-54. https://doi.org/10.3329/jbs.v26i0.44664
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Articles