<?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>0121-4004</journal-id>
<journal-title><![CDATA[Vitae]]></journal-title>
<abbrev-journal-title><![CDATA[Vitae]]></abbrev-journal-title>
<issn>0121-4004</issn>
<publisher>
<publisher-name><![CDATA[Facultad de Química Farmacéutica, Universidad de Antioquia]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0121-40042020000100001</article-id>
<article-id pub-id-type="doi">10.17533/udea.vitae.v27n1a01</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[OPTIMIZATION OF ULTRASOUND ASSISTED EXTRACTION OF POLYPHENOLS IN COCOA BEANS]]></article-title>
<article-title xml:lang="es"><![CDATA[OPTIMIZACIÓN DEL PROCESO DE EXTRACCIÓN POR ULTRASONIDO DE POLIFENOLES EN GRANOS DE CACAO]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[FAJARDO DAZA]]></surname>
<given-names><![CDATA[Jonny Ariel]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[IBARRA]]></surname>
<given-names><![CDATA[Carol Andrea]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[PERDOMO]]></surname>
<given-names><![CDATA[David Arturo]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[HERRERA RUALES]]></surname>
<given-names><![CDATA[Frank Carlos]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
<xref ref-type="aff" rid="Aaf"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Corporación para Investigación Aplicada al Desarrollo  ]]></institution>
<addr-line><![CDATA[Pasto ]]></addr-line>
<country>Colombia</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad de Nariño Departamento de Química ]]></institution>
<addr-line><![CDATA[Pasto ]]></addr-line>
<country>Colombia</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad de Antioquia Ciencias Farmacéuticas y Alimentarias ]]></institution>
<addr-line><![CDATA[Medellín ]]></addr-line>
<country>Colombia</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>06</month>
<year>2020</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>06</month>
<year>2020</year>
</pub-date>
<volume>27</volume>
<numero>1</numero>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_arttext&amp;pid=S0121-40042020000100001&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_abstract&amp;pid=S0121-40042020000100001&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_pdf&amp;pid=S0121-40042020000100001&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[ABSTRACT  Background:  The determination of polyphenols in cocoa beans allows the establishing of antioxidant properties of great benefit to this product.  Objectives:  Optimization of the ultrasound-assisted extraction method to determine the content of polyphenols in cocoa beans.  Methods:  Two experiments design stages were carried out to optimize the ultrasound-assisted extraction process of polyphenols from the cocoa bean. In the first experiment design stage, the adequate extraction solvent was determined; for this purpose, five types of solvents were evaluated through a completely random design unrestricted (CRD). In the second experiment stage, a central composite design 22 + star point (with two central points) was used, which was evaluated using the response surface methodology to determine the influence of the temperature, time, and solute / solvent ratio.  Results:  The experiment found that acetone: water: acetic acid (70: 29.5: 0.5) mixturee, leads to a greater amount of total extracted phenols measured for the FolinCiocalteu method. Analysis of variance (ANOVA) found that six significant effects that influence the response variable (total phenols extracted). The main effects were of the three factors and three of their interactions.  Conclusions:  After the optimizing said factors, an optimal point was found: 39.3 ° C of temperature, 74.5 minutes, and 22.8 mL of solvent per gram of cocoa sample.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[RESUMEN  Antecedentes:  La determinación de polifenoles en granos de Cacao permite establecer propiedades antioxidantes de gran valor agregado a este producto.  Objetivo:  Optimización del método de extracción asistida con ultrasonido para determinar el contenido de polifenoles en granos de Cacao.  Métodos:  Se realizaron dos etapas del diseño experimental para la optimización del proceso de extracción de polifenoles del grano de cacao por ultrasonido. En la primera etapa se determinó el solvente de extracción más adecuado evaluando cinco tipos de solventes, mediante un diseño completamente al azar sin restricciones (DCA). En la segunda etapa experimental, se usó un diseño central compuesto 22 + estrella (con dos puntos centrales), que se evaluó mediante la metodología de superficie de respuesta para determinar la influencia de los factores Temperatura, tiempo y relación soluto/solvente.  Resultados:  Se determinó que la mezcla acetona: agua: ácido acético (70:29.5:0.5) extrae la mayor cantidad de fenoles totales cuantificados por el método de Folin-Ciocalteu. Mediante la aplicación de un análisis ANOVA, se encontró que seis efectos significativos influyen sobre la variable de respuesta (fenoles totales), estos incluyen los efectos principales de los tres factores y tres de sus interacciones.  Conclusiones:  Después de la optimización de dichos factores se encontró un punto óptimo que corresponde a 39.3 °C de temperatura, 74.5 minutos y 22.8 mL de solvente por gramo de muestra de cacao.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[Cocoa beans]]></kwd>
<kwd lng="en"><![CDATA[polyphenols]]></kwd>
<kwd lng="en"><![CDATA[ultrasound-assisted extraction]]></kwd>
<kwd lng="en"><![CDATA[Optimization]]></kwd>
<kwd lng="en"><![CDATA[Experimental design]]></kwd>
<kwd lng="es"><![CDATA[granos de cacao]]></kwd>
<kwd lng="es"><![CDATA[polifenoles]]></kwd>
<kwd lng="es"><![CDATA[extracción asistida por ultrasonido]]></kwd>
<kwd lng="es"><![CDATA[optimización]]></kwd>
<kwd lng="es"><![CDATA[diseño experimental]]></kwd>
</kwd-group>
</article-meta>
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