<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>0120-6230</journal-id>
<journal-title><![CDATA[Revista Facultad de Ingeniería Universidad de Antioquia]]></journal-title>
<abbrev-journal-title><![CDATA[Rev.fac.ing.univ. Antioquia]]></abbrev-journal-title>
<issn>0120-6230</issn>
<publisher>
<publisher-name><![CDATA[Facultad de Ingeniería, Universidad de Antioquia]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0120-62302019000200095</article-id>
<article-id pub-id-type="doi">10.17533/udea.redin.n91a09</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Supercritical extraction of bioactive compounds from Cocoa husk: study of the main parameters]]></article-title>
<article-title xml:lang="es"><![CDATA[Extracción supercrítica de compuestos bioactivos de la cáscara de cacao: estudio de los principales parámetros]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Pico Hernández]]></surname>
<given-names><![CDATA[Sergio M.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Jaimes Estévez]]></surname>
<given-names><![CDATA[Jaime]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[López Giraldo]]></surname>
<given-names><![CDATA[Luis J.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Murillo Méndez]]></surname>
<given-names><![CDATA[Cristian J.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Industrial de Santander Escuela de Ingeniería Química ]]></institution>
<addr-line><![CDATA[Bucaramanga ]]></addr-line>
<country>Colombia</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Industrial de Santander Escuela de Química ]]></institution>
<addr-line><![CDATA[Bucaramanga ]]></addr-line>
<country>Colombia</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>06</month>
<year>2019</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>06</month>
<year>2019</year>
</pub-date>
<numero>91</numero>
<fpage>95</fpage>
<lpage>105</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_arttext&amp;pid=S0120-62302019000200095&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_abstract&amp;pid=S0120-62302019000200095&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_pdf&amp;pid=S0120-62302019000200095&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[ABSTRACT Cocoa is a product of natural origin rich in polyphenols, mainly procyanidins and flavan-3-ols, which has a high antioxidant power. Its regular consumption brings positive health effects. The objective of the present study was to evaluate the effects of diameter of particle, extraction time, temperature, pressure and ethanol concentration in the supercritical fluid extraction (SFE) of bioactive compounds from cocoa husk. This work was developed in two stages. The first stage was aimed to study the impact of the particle size and extraction time. Extractions were carried out under constant conditions. Once particle size and extraction time were defined, it gave way to the second stage, where the effect of three levels of temperature (308.15, 313.15 and 318.15 K), pressure (10, 15 and 20 MPa) and concentration of ethanol (2, 11, and 20% ethanol) were evaluated. The results of this study suggest that particle sizes less than 0.26mm and extraction times exceeding 147min could increase the total polyphenol content (TPC). Finally, a multivariate statistical analysis was developed, showing that the most favorable conditions for obtaining extracts rich in polyphenols corresponded to 308.15K, 20MPa and 20% ethanol, under which the TPC was 35.11(±1.57)EAGmg/LEg, a total flavan-3-oles content (TFC) of 12.89 (±0.51)EEPmg/gLE and total carotenoids content (TCC) of 64.35(±1.54)EBC mg/gLE. The results obtained suggest that SFE favors the extraction of apolar compounds (carotenoids) from cocoa husk. Likewise, for the optimal extraction point, husk cocoa showed antioxidant capacity of 489.58&#956;mol ET/LEg.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[RESUMEN El cacao es un producto rico en polifenoles, principalmente procianidinas y flavan-3-oles, con un gran poder antioxidante. El objetivo del presente trabajo fue estudiar los efectos del diámetro de partícula, tiempo de extracción, temperatura, presión y concentración de etanol en la extracción de compuestos bioactivos de cáscara de cacao utilizando fluidos supercríticos (EFS). Este trabajo se desarrolló en dos etapas. La primera etapa tuvo como objetivo estudiar el impacto del tamaño de partícula y el tiempo de extracción a condiciones constantes. Una vez definidas estas condiciones, se dió paso a la segunda etapa, donde se evaluó el efecto de tres niveles de temperatura (308.15, 313.15 y 318.15 K), presión (10, 15 y 20 MPa) y concentración de etanol (2, 11 y 20%). Los resultados de este estudio sugieren que los tamaños de partícula menores de 0.26 mm y tiempos de extracción superiores a 147 min podrían aumentar el contenido de polifenoles totales (CPT). Finalmente, se desarrolló un análisis estadístico multivariado, donde se evidenció que las condiciones más favorables corresponden a 308.15 K, 20 MPa y 20% de etanol. Bajo estas condiciones, los rendimientos de CPT, (CTF) y el (CTC) fueron de 35.11(±1.57) mgEAG/gEL, 12.89 (±0.51) mgEEP/gEL y 64.35 (±1.54) mg EBC/gEL respectivamente. Del mismo modo, para el punto óptimo de extracción, la cáscara de cacao mostró una capacidad antioxidante de 489.58 &#956;mol ET/g EL.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[Supercritical fluids]]></kwd>
<kwd lng="en"><![CDATA[Carbon dioxide]]></kwd>
<kwd lng="en"><![CDATA[polyphenols]]></kwd>
<kwd lng="en"><![CDATA[natural antioxidants]]></kwd>
<kwd lng="en"><![CDATA[cocoa]]></kwd>
<kwd lng="es"><![CDATA[Fluidos supercríticos]]></kwd>
<kwd lng="es"><![CDATA[dióxido de carbono]]></kwd>
<kwd lng="es"><![CDATA[Polifenoles]]></kwd>
<kwd lng="es"><![CDATA[antioxidantes de origen natural]]></kwd>
<kwd lng="es"><![CDATA[cascara de cacao]]></kwd>
</kwd-group>
</article-meta>
</front><back>
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