Abstract

VILLADA CASTILLO, Dora; DURAN OSORIO, Daniel  and  TRUJILLO NAVARRO, Yanine. Phenolic degradation by drying of cocoa (theobroma cacao l) shells. Ciencia en Desarrollo [online]. 2025, vol.16, n.2, pp.214-219.  Epub July 20, 2025. ISSN 0121-7488.  https://doi.org/10.19053/uptc.01217488.v16.n2.2025.18980.

The objective of the study was to determine the phenolic degradation of cocoa shells of clone CCN 51 by the action of convection drying. The fruits were obtained from the Campo Alicia Sector El Recreo, municipality of Zulia, Norte de Santander. Methodology The fruits were washed, cut and pulped and the fresh peel was analyzed for chemical characteristics (humidity, minerals, crude fat and pH), and total phenolic content. The peel was cut and immersed in a solution of citric acid (0.1 %) and ascorbic acid at 0.1 % (w/v). In the case of fresh peel, the peels were reduced in size and in the case of forced air drying, they were dried at 60°C, with a drying air speed of 40 m/s h for 28 hours and then ground. For the extraction and quantification of polyphenols and antioxidant capacity, an equal ethanol/water ratio (50:50 v/v), solute/solvent ratio (1:60 w/v) and temperature of 60 °C were used. The results showed in fresh and dried peels a moisture content of 74.87 ( %) and 6.55 ( %), minerals 8.09 ( %) and 8.69 ( %), fat 0.90 ( %) and 0.70 ( %) and pH 5.64 and 5.26 respectively. As for polyphenol content and antioxidant activity, in fresh peel it was 62.9 mgEAG/gBH and 64.67% Ibh, respectively. While, for the dry peel it was 57.37 mgEAG/gBH and 50.63 % Ibh respectively. When a relation between the dry matter (fresh shell and shell flour) and as a conclusion, it was determined that the amount of polyphenols can be indicated that drying degrades 75.3 % of the polyphenolic content present in the cocoa shell.

Keywords : Cocoa; cocoa shells; cocoa; antioxidant capacity; polyphenols.

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