Polyphenols extracted from Theobroma cacao waste and its utility as antioxidant for food-grade vegetal oil

Manzano, Patricia; Hernández, Javier; Quijano-Avilés, María; Barragán, Ana; Chóez-Guaranda, Iván; Viteri, Rafael; Valle, O.

doi:10.9755/ejfa.2016-04-388

Cited by 29 publications

(25 citation statements)

References 23 publications

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“…20 Using these extraction methods, greater amounts of phenolic acids were released by acid hydrolysis, which separates sugars and esters during HCl treatment. 21 Methods B and D yielded greater amounts of total phenols than those found in other studies, such as the 6.04 mg g −1 reported by Manzano et al 22 for CHB extracted with water. Martínez et al 23 compared methanol/acetone and ethanol as extraction solvents, recovering a greater quantity of total phenols with methanol/acetone than with ethanol, with yields of 1.5 and 0.8 mg g −1 respectively.…”

Section: Comparison Of Methods For Quantificationsmentioning

confidence: 50%

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Cocoa bean husk: industrial source of antioxidant phenolic extract

et al. 2018

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Section: Comparison Of Methods For Quantificationsmentioning

confidence: 50%

“…Using these extraction methods, greater amounts of phenolic acids were released by acid hydrolysis, which separates sugars and esters during HCl treatment . Methods B and D yielded greater amounts of total phenols than those found in other studies, such as the 6.04 mg g −1 reported by Manzano et al . for CHB extracted with water.…”

Section: Resultsmentioning

confidence: 80%

Cocoa bean husk: industrial source of antioxidant phenolic extract

et al. 2018

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“…Many articles have been published in the literature about the determination of and/or the changes produced in the different types of polyphenols and methylxanthines among several distinct cocoa products (Gabbay Alves et al, 2017;Machonis, Jones, Schaneberg, Kwik-Uribe, & Dowell, 2014;Manzano et al, 2017;Risner, 2008), in cocoa processing steps (Elwers, Zambrano, Rohsius, & Lieberei, 2009;Lacueva et al, 2008;Li et al, 2012Li et al, , 2014Miller et al, 2008;Payne, Hurst, Miller, Rank, & Stuart, 2010;Pedan, Fischer, Bernath, Hühn, & Rohn, 2017;Quiroz-Reyes & Fogliano, 2018), among different cocoa clones or varieties (Elwers et al, 2009;Niemenak, Rohsius, Elwers, Omokolo Ndoumou, & Lieberei, 2006), and so forth. Therefore, some of these studies are reviewed below.…”

Section: Bioactive Compounds: Polyphenols and Methylxanthinesmentioning

confidence: 99%

Roadmap of cocoa quality and authenticity control in the industry: A review of conventional and alternative methods

Quelal-Vásconez

Lerma‐García

Pérez‐Esteve

et al. 2020

Comp Rev Food Sci Food Safe

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Cocoa (Theobroma cacao L.) and its derivatives are appreciated for their aroma, color, and healthy properties, and are commodities of high economic value worldwide. Wide ranges of conventional methods have been used for years to guarantee cocoa quality. Recently, however, demand for global cocoa and the requirements of sensory, functional, and safety cocoa attributes have changed. On the one hand, society and health authorities are increasingly demanding new more accurate quality control tests, including not only the analysis of physicochemical and sensory parameters, but also determinations of functional compounds and contaminants (some of which come in trace quantities). On the other hand, increased production forces industries to seek quality control techniques based on fast, nondestructive online methods. Finally, an increase in global cocoa demand and a consequent rise in prices can lead to future cases of fraud. For this reason, new analytes, technologies, and ways to analyze data are being researched, developed, and implemented into research or quality laboratories to control cocoa quality and authenticity. The main advances made in destructive techniques focus on developing new and more sensitive methods such as chromatographic analysis to detect metabolites and contaminants in trace quantities. These methods are used to assess cocoa quality; study new functional properties; control cocoa authenticity; or detect frequent emerging frauds. Regarding nondestructive methods, spectroscopy is the most explored technique, which is conducted within the near infrared range, and also within the medium infrared range to a lesser extent. It is applied mainly in the postharvest stage of cocoa beans to analyze different biochemical parameters or to assess the authenticity of cocoa and its derivatives.

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“…Due to the lower theobromine content the pod husks could be incorporated in the cattle feed (Sampath et al 1990). The pods were subject of different studies in order to find possible methods for valorization: the husks were utilized as source of pectins (Vriesmann et al 2012), as source of dietary polyphenols with pronounced antioxidant activity (Manzano et al 2017), for production of cacao vinegar, active carbon (Wijaya and Wiharto 2017), etc. Rose waste materials were successfully used as additive for functionalization and aromatization of bakery products (Slavov et al 2018).…”

Section: Introductionmentioning

confidence: 99%

Valorization of cocoa and rose waste for preparation of liqueurs

Vasileva

Krastev

Slavov

et al. 2019

FSAB

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Cacao and rose waste, generated yearly by chocolate and rose-oil industry, respectively, pose to the manufacturers' difficulties for disposal. These by-products are underused and represent also sources of valuable substances: polyphenols, polysaccharides, aroma substances, etc. The aim of the present work was to characterize cacao waste and evaluate possibility for preparation of liqueurs with substituted cacao and aromatized with rose waste. The cacao waste was investigated for total dietary fibres (63.58±0.22% DW), proteins (15.80±0.11% DW), and hexane-soluble substances (13.39±0.08% DW). The most abundant essential amino acids were lysine, phenylalanine and threonine: 1.35±0.13, 1.00±0.08 and 0.73±0.11 g.100g -1 waste, respectively. Water, 50% and 95% ethanol extracts were obtained and the highest amount of polyphenols were extracted with 50% ethanol: 5.86±0.39 mg GAE.g -1 dry weight (DW) for cacao waste and 3.33±0.39 mg QE.g -1 DW for rose waste. The antioxidant activity of 50% ethanol extracts, evaluated by DPPH and FRAP (82.82±1.72 and 31.13±0.70 mM TE.g -1 DW cacao waste, respectively; and 14.53±0.35 and 13.42±0.64 mM TE.g -1 DW rose waste, respectively) suggested that cacao and rose wastes had a potential as antioxidant supplements. The most prevalent aroma substances in cacao ethanol (50%) extract was hexanal (10.33±0.12% of TIC) and for rose extract: β-phenylethyl alcohol (17.14±0.18% of TIC). A novel possibility for valorization of cacao and rose wastes was explored and liqueurs with substituted cacao powder with cacao waste and added rose waste extracts were obtained. Sensory evaluation revealed that cacao pod husks were a promising constituent for preparation of low-alcoholic beverages.

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Polyphenols extracted from Theobroma cacao waste and its utility as antioxidant for food-grade vegetal oil

Cited by 29 publications

References 23 publications

Cocoa bean husk: industrial source of antioxidant phenolic extract

Cocoa bean husk: industrial source of antioxidant phenolic extract

Roadmap of cocoa quality and authenticity control in the industry: A review of conventional and alternative methods

Valorization of cocoa and rose waste for preparation of liqueurs

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