Optimization of polyphenols extraction from cocoa bean shell using factorial design.

  • Avilés M
  • Barragán A
  • Hernández J
  • et al.
N/ACitations
Citations of this article
12Readers
Mendeley users who have this article in their library.

Abstract

This investigation aims to establish the optimum parameters to extract polyphenols from cocoa bean shell (CBS). Time, solvent and method of extraction were considered as factors and Total Content of Polyphenols (TCP) expressed as Gallic Acid Equivalent (GAE) was selected as the response. Results showed that using factorial design the optimum conditions were water in reflux during 5 minutes (262.76 ± 20.66 mg GAE/ 100 g). This revealed that CBS represent a high potential of use in food industry, principally in the field of functional food development. J. bio-sci. 26: 49-54, 2018

Cite

CITATION STYLE

APA

Avilés, M., Barragán, A., Hernández, J., Chóez-Guaranda, I., Viteri, R., Aguaguiña, K., & Manzano, P. (2019). Optimization of polyphenols extraction from cocoa bean shell using factorial design. Journal of Bio-Science, 26, 49–54. https://doi.org/10.3329/jbs.v26i0.44664

Register to see more suggestions

Mendeley helps you to discover research relevant for your work.

Already have an account?

Save time finding and organizing research with Mendeley

Sign up for free