Comparison of soxhletation and Microwave Assisted Extraction method for extracting polyphenols in cacao pod husks (Theobroma cacao L.)

Abstract

Cacao pod husks (Theobroma cacao L.) are waste from cacao processing. They contain polyphenolic compounds that are obtained by extraction. The most commonly used extraction methods are maceration and soxhletation. However, this method has disadvantages such as long extraction time and high solvent requirements. This study aimed to compare the soxhletation and Microwave-assisted extraction (MAE) extraction methods on cacao pod husks. The parameters observed were total phenol, yield, moisture content, and antioxidant activity. The results showed that the soxhletation was significantly different from the MAE in total phenol, antioxidant activity, and water content. The results of extraction using MAE produced the highest total phenol content of 6.473 mg GAE/g with antioxidant activity of 27.2 μg/mL and moisture content of 13.5%.