Polyphenol extraction: a comparison from wet cocoa husk vs. dried cocoa husk
Article Sidebar
Main Article Content
In this research work, the influence of different extraction conditions (ethanol: water ratio (v:v), solute: solvent ratio (w:v), and temperature) on extraction yield and kinetics were studied. The polyphenols extraction obtained from wet husk was compared with the extraction using dried cocoa husk under conditions taken from literature. The content of polyphenols obtained from wet husk was around 85 % concerning the dried one (54.75±1.49 mgGAE/gDM). In terms of the antioxidant capacity (ORAC and DPPH), the results using wet husk were 10 % lower (1002.59±110.21 and 417.12±11.35 µmolTE/gDM, by ORAC and DPPH, respectively). The maximum time of extraction was 60 min and the Peleg Modified model described appropriately the kinetic extraction (R2=0.9598). These results show that a considerable amount of polyphenols can be extracted from a no-dried cacao husk. This has a positive impact on industrial applications because it allows the reduction of investment and production costs for the processing of this raw material.
Sergio Alejandro Cáceres-Roa, Universidad Industrial de Santander. Bucaramanga, Colombia
https://orcid.org/0000-0003-1007-6933
Luis Javier López-Giraldo, Universidad Industrial de Santander. Bucaramanga, Colombia
https://orcid.org/0000-0001-9267-7016
Carlos Jesús Muvdi Nova, Universidad Industrial de Santander. Bucaramanga, Colombia
https://orcid.org/0000-0002-2207-2203
(1) Pico S, Jaimes J, López-Giraldo L, Murillo C. Supercritical extraction of bioactive compounds from cocoa husk: study of the main parameter. Revista Facultad de Ingeniería Universidad de Antioquia. 2019;91:95-105.
https://doi.org/10.17533/udea.redin.n91a09
(2) Anzules V, Borjas R, Alvarado H, Castro-Cepero V, Julca-Otiniano A. Control cultural, biológico y químico de Moniliophthora roreri y Phytophthora spp en Theobroma cacao ‘CCN-51’. Scientia Agropecuaria. 2019;10(4):511-520.
http://dx.doi.org/10.17268/sci.agropecu.2019.04.08
(3) Villamizar-Jaimes A, López-Giraldo L. Cáscara de cacao fuente de polifenoles y fibra: simulación de una planta piloto para su extracción. Respuestas. 2017;22(1):75-83.
https://doi.org/10.22463/0122820X.821
(4) Valencia-Avilés E, Ignacio-Figueroa I, Sosa-Martínez E, Bartolomé-Camacho M, Martínez-Flores E, García-Pérez M. Polifenoles: propiedades antioxidantes y toxicológicas. Revista de la Facultad de Ciencias Químicas. 2017;16:15 – 29.
(5) Jokić S, Gagić T, Knez Z, Šubarić D, Škerget M. Separation of active compound from food by-product (Cocoa Shell) using subcritical water extraction. Molecules. 2018;23:1-17.
https://doi.org/10.3390/molecules23061408
(6) Navarro I, Periago M, García-Alonso F. Estimación de la ingesta diaria de compuestos fenólicos en la población española. Revista Española de Nutrición Humana y Dietética. 2017;21(4):320-326.
http://dx.doi.org/10.14306/renhyd.21.4.357
(7) Market Analysis Report [internet]. USA; 2018. Polyphenols market size, share & trends analysis report by product (grape seed, green tea, cocoa), by application (beverages, food, feed, dietary supplements, cosmetics), and segment forecasts, 2019 – 2025 [citado 22 de feb 2021]. Disponible: https://www.grandviewresearch.com/industry-analysis/polyphenols-market-analysis
(8) Navarro-Hoyos M, Alvarado-Corella D, Moreira-Gonzalez I, Arnaez-Serrano E, Monagas-Juan M. “Polyphenolic composition and antioxidant activity of aqueous and ethanolic extracts from Uncaria tomentosa bark and leaves”. Antioxidants. 2018;7(5):65.
https://doi.org/10.3390/antiox7050065
(9) Paz-Díaz H, Agudelo-Valderrama A, Plata-Pastor D, Pacheco-Valderrama M, Salazar-Beleño A, Murillo-Méndez C. Extracto de taninos del fruto piñon de oreja (Enterolobium cyclocarpum) como curtiente para piel de conejo común (Oryctolagus cuniculus). Biotecnología en el Sector Agropecuario y Agroindustrial. 2020;19(1):180-190.
https://doi.org/10.18684/BSAA(19)180-190.
(10) Rodríguez S, Raghavan V. Green extraction techniques from fruit and vegetable waste to obtain bioactive compounds – A review. Critical Reviews in Food Science and Nutrition. 2021:1-21.
https://doi.org/10.1080/10408398.2021.1901651
(11) Pascual-Pineda L, Alamilla-Beltrán L, Gutiérrez-López G, Azuara E, Flores-Andrade E. Predicción de condiciones de almacenamiento de alimentos deshidratados a partir de una isoterma de adsorción de vapor de agua. Revista Mexicana de Ingeniería. 2017;16(1):207 – 220.
https://www.redalyc.org/articulo.oa?id=62049878020
(12) Dinh C, Ngoc Y, Tri D, Khanh Q, Nguyen D, Bach L. Extraction conditions of polyphenol, flavonoid compounds with antioxidant activity from Veronia amygdalina del. Leaves: modeling and optimization of the process using the response surface methodology RSM. Material Today: Proceedings. 2019;18:4004-4010.
https://doi.org/10.1016/j.matpr.2019.07.342
(13) Spigno G, Tramelli L, Faveri D. Effects of extraction time, temperature and solvent on concentration and antioxidant activity of grape marc phenolics. Journal of Food Engineering. 2007;22:200-208.
https://doi.org/10.1016/j.jfoodeng.2006.10.021
(14) Shirmohammadli Y, Efhamisisi D, Pizzi A. Tannins as sustainable raw material for green chemistry: A review. Industrial Crops and Products. 2018;126:316 – 332.
https://doi.org/10.1016/j.indcrop.2018.10.034
(15) Sepúlveda C, Zapata J. Efecto de la temperatura, el pH y el contenido de sólidos sobre los compuestos fenólicos y la actividad antioxidante del extracto de Bixa orellana L. Información Tecnológica. 2019;30(5):57 – 66.
http://dx.doi.org/10.4067/S0718-07642019000500057
(16) Laila U, Nurhayati R, Khasanah Y, Herawati E, Wiyono T. Preliminary study of cocoa powder’s polyphenol extraction by food grade solvent. IOP Conference Series: Earth and Environmental Science. 2019;462:1-6.
https://doi.org/10.1088/1755-1315/462/1/012037
(17) Barzola-Miranda S, Casariego-Año A, Nuñez M, Rodríguez-Sánchez J. Optimización de las condiciones de extracción de los pigmentos de las hojas de teca (Tectona Grandis L.) utilizando la metodología de superficie de respuesta. Ciencia y Tecnología de Alimentos. 2018;28(2):11-16.
(18) Kumari B, Tiwari B, Hossain M, Rai D, Brunton Nigel. Ultrasound-assisted extraction of polyphenols from potato peels: profiling and kinetic modelling. International Journal of Food Science & Technology. 2017;52(6):1432-1439.
https://doi.org/10.1111/ijfs.13404
(19) Torres-Valenzuela L, Serna-Jiménez J, Pinto V, Vargas D. Evaluación de condiciones de extracción asistida por ultrasonido de compuestos bioactivos de cáscara de pitahaya amarilla. Revista Lasallista de Investigación. 2020;17(1):70 – 83.
https://doi.org/10.22507/rli.v17n1a6.
(20) Kaderides K, Papaoikonomou L, Serafim M, Goula A. Microwave-assisted extraction of phenolics from pomegranate peels: Optimization, kinetics, and comparison with ultrasounds extraction. Chemical Engineering and Processing: Process Intensification. 2019;137:1 – 11.
https://doi.org/10.1016/j.cep.2019.01.006
(21) Bucić-Kojić A, Planinić M, Tomas S, Bilić M, Velić D. Study of solid-liquid extraction kinetics of total polyphenols from grape seeds. Journal of Food Engineering. 2007;81:236-242.
https://doi.org/10.1016/j.jfoodeng.2006.10.027
(22) Chávez R, Ordoñez E. Polifenoles totales, antocianinas y capacidad antioxidante (DPPH y ABTS) durante el procesamiento del licor y polvo de cacao. Revista ECI Perú. 2013;10(1):43-51.
https://doi.org/10.33017/RevECIPeru2013.0006/
(23) Toro-Uribe S, Estupiñan R, López-Giraldo L. Cocoa husk as a source of natural phenolic antioxidants: comparison of polyphenols and antioxidant activity in Theobroma cacao beans and husk. Rev. Facultad Nacional de Agronomía. 2014;67(2):664 - 668.
(24) Zapata S, Tamayo A, Rojano B. Efecto del tostado sobre los metabolitos secundarios y la actividad antioxidante de clones de cacao Colombiano. Rev.Fac.Agr.Medellín. 2015;68(1):7497-7507.
http://dx.doi.org/10.15446/rfnam.v68n1.47836
(25) Zapata S, Tamayo A, Rojano B. Efecto de la fermentación sobre la actividad antioxidante de diferentes clones de cacao colombiano. Revista Cubana de Plantas Medicinales. 2013;18(3):391-404.
(26) Pico-Hernandez S, Murillo-Mendez C, López-Giraldo L. Extraction, separation, and evaluation of antioxidant effect of the different fractions of polyphenols from cocoa beans. Rev.Colomb.Quim. 2020;49(3):19-27.
https://doi.org/10.15446/rcq.v49n3.84082
(27) Kayahan S, Saloglu D. Optimization and kinetic modelling of microwave-assisted extraction of phenolic contents and antioxidants from Turkish artichoke. CyTA – Journal of Food. 2020;18(1):635-643.
https://doi.org/10.1080/19476337.2020.1800103
(28) Strati I, Kostomitsopoulos G, Lytras F, Zoumpoulakis P, Proestos C, Sinanoglou V. Optimization of polyphenol extraction from Allium ampeloprasum var. porrum through response surface methodology. Foods. 2018;7(10):1 – 10.
http://bibliotecavirtual.uis.edu.co:2135/10.3390/foods7100162
(29) Contreras C. Influencia del método de secado en parámetros de calidad relacionados con la estructura y el color de manzana y fresa deshidratadas [tesis doctoral en internet]. Valencia (España): Universidad Politécnica de Valencia, Departamento de Tecnología de Alimentos; 2006. 233 p. Disponible en: https://riunet.upv.es/handle/10251/1932?show=full&locale-attribute=en
(30) Sotelo L, Alvis A, Arrázola G. Evaluación de epicatequina, teobromina y cafeína en cáscaras de cacao (Theobroma cacao L.), determinación de su capacidad antioxidante. Revista Colombiana de Ciencias Hortícolas. 2015;9(1):124 – 134.
https://doi.org/10.17584/rcch.2015v9i1.3751.
(31) Jokić S, Velić D, Bilić M, Bucić-Kojić A, Inić M, Tomas S. Modelling of the process of solid-liquid extraction of total polyphenols form soybeans. Czech Journal Food Science. 2010;28:206-212.
- Carlos Jesús Muvdi Nova, Sergio Alejandro Cáceres Roa, Said Mora García, Effect of operating parameters and modes in the filtration of acid whey using ultra- and microfiltration ceramic membranes. , Ingeniería y Competitividad: Vol. 25 No. 1 (2023): Ingeniería y Competitividad.
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
Authors grant the journal and Universidad del Valle the economic rights over accepted manuscripts, but may make any reuse they deem appropriate for professional, educational, academic or scientific reasons, in accordance with the terms of the license granted by the journal to all its articles.
Articles will be published under the Creative Commons 4.0 BY-NC-SA licence (Attribution-NonCommercial-ShareAlike).