The effect of time, pH and solvent composition on cocoa shell polyphenol extraction and its antioxidant activity: Response surface method approach

Abstract

Cocoa is a high source of dietary polyphenols that provide health benefits to the body. Unfortunately, cocoa outer parts (fruit peel, bean shell and sludge cacao) during processing of cocoa are generally disposed of as waste. The aim of this study was to evaluate the optimum condition for polyphenols extraction of cocoa shell. The optimization was designed using Response Surface Method with three independent factors i.e. percent of ethanol, time of ultrasonic irradiation, and pH. Three parameters were observed i.e. total phenolic and flavonoid content, and antioxidant activity. The results shown that the ethanol composition, time of sonication, and pH of the solvent influencing effectiveness of polyphenol extraction with optimum conditions of ethanol content of 66.56%, sonication duration 33.5 minutes, and pH 1.34.