Resumo

CACERES-ROA, Sergio Alejandro; LOPEZ-GIRALDO, Luis Javier  e  MUVDI-NOVA, Carlos Jesús. Polyphenol extraction: a comparison from wet cocoa husk vs. dried cocoa husk. Ing. compet. [online]. 2023, vol.25, n.2, e-20612223.  Epub 05-Maio-2023. ISSN 0123-3033.  https://doi.org/10.25100/iyc.v25i2.12223.

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.

Palavras-chave : Cocoa husk; Extraction; Polyphenols; Antioxidant capacity; Kinetic.

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