English   español  
Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/212511
logo share SHARE logo core CORE   Add this article to your Mendeley library MendeleyBASE

Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL | DATACITE
Exportar a otros formatos:


Food-safe process for high recovery of flavonoids from cocoa beans: Antioxidant and HPLC-DAD-ESI-MS/MS analysis

AuthorsToro-Uribe, Said; Ibáñez, Elena ; Decker, Eric A.; Villamizar-Jaimes, Arley René; López-Giraldo, Luis
Solid–liquid kinetic extraction
Issue Date2020
PublisherMultidisciplinary Digital Publishing Institute
CitationAntioxidants 9(5): 364 (2020)
AbstractConsidering the increasing interest in the incorporation of natural antioxidants in enriched foods, this work aimed to establish a food-grade and suitable procedure for the recovery of polyphenols from cocoa beans avoiding the degreasing process. The results showed that ultrasound for 30 min with particle sample size < 0.18 mm changed the microstructure of the cell, thus increasing the diffusion pathway of polyphenols and avoiding the degreasing process. The effect of temperature, pH, and concentration of ethanol and solute on the extraction of polyphenols was evaluated. Through a 24 full factorial design, a maximum recovery of 122.34 ± 2.35 mg GAE/g, 88.87 ± 0.78 mg ECE/g, and 62.57 ± 3.37 mg ECE/g cocoa beans, for total concentration of polyphenols (TP), flavonoids (TF), and flavan-3-ols (TF3), respectively, was obtained. Based on mathematical models, the kinetics of the solid–liquid extraction process indicates a maximum equilibrium time of 45 min. Analysis by HPLC-DAD-ESI-MS/MS showed that our process allowed a high amount of methylxanthines (10.43 mg/g), catechins (7.92 mg/g), and procyanidins (34.0 mg/g) with a degree of polymerization >7, as well as high antioxidant activity determined by Oxygen Radical Absorbance Capacity (1149.85 ± 25.10 µMTrolox eq/g) and radical scavenging activity (DPPH•, 120.60 ± 0.50 µM Trolox eq/g). Overall, the recovery method made possible increases of 59.7% and 12.8% in cocoa polyphenols content and extraction yield, respectively. This study showed an effective, suitable and cost-effective process for the extraction of bioactive compounds from cocoa beans without degreasing.
DescriptionThis article belongs to the Special Issue Antioxidants in Cocoa.
Publisher version (URL)https://doi.org/10.3390/antiox9050364
Appears in Collections:(CIAL) Artículos
Files in This Item:
File Description SizeFormat 
Food-Safe_Toro_Uribe_Art2020.pdf2,84 MBAdobe PDFThumbnail
Show full item record
Review this work

WARNING: Items in Digital.CSIC are protected by copyright, with all rights reserved, unless otherwise indicated.