Alcoholic extraction of fat and biocompounds of cocoa shell

• Grant number: 16/15865-5
• Support type: Scholarships in Brazil - Scientific Initiation
• Effective date (Start): October 01, 2016
• Effective date (End): January 31, 2019
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Engineering
• Principal Investigator: Christianne Elisabete da Costa Rodrigues
• Grantee: Ingrid Denardi Soares
• Home Institution: Faculdade de Zootecnia e Engenharia de Alimentos (FZEA). Universidade de São Paulo (USP). Pirassununga , SP, Brazil

Abstract

The cocoa shell is considered a by-product of the cocoa industry and are often treated as waste. Some studies have been developed in order to give a noblest destiny to this material, since it is a raw material nutritionally interesting, due to the presence of biocompounds and also due to its lipid content, which must be obtained by solvent extraction. Short-chain alcohols such as ethanol and isopropanol are alternatives to replace the hexane, traditionally used in the extraction of vegetable oils from oilseeds matrices, since these alcohols have some advantages among which stand out the technology security, economic and environmental aspects and the largest capability to extract beneficial minor components. The extraction process variables such as temperature and type of solvent may directly influence the quality of the lipid fraction, and also the characteristics of defatted solid obtained. Thus, this research project aims to evaluate the influence of different conditions of extraction, type and degree of hydration of the solvents and temperature, in the fat, phenolic compounds and proanthocyanidins extraction present in the cocoa shell using ethanol and/or isopropanol as solvent. It is important to emphasize that this research project will be developed in conjunction with the doctoral thesis project titled "Reuse of cocoa shell for fat extraction with alcoholic solvents" (FAPESP process nº 2015/03579-5), being developed by Ph.D. student Dayane C. Gomes Okiyama, and guided by Prof. Dra. Christianne Elisabete da Costa Rodrigues, advisor of this research project.

Scientific publications

(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

SOARES, INGRID DENARDI; GOMES OKIYAMA, DAYANE CRISTINA; DA COSTA RODRIGUES, CHRISTIANNE ELISABETE. Simultaneous green extraction of fat and bioactive compounds of cocoa shell and protein fraction functionalities evaluation. Food Research International, v. 137, NOV 2020. Web of Science Citations: 0.

OKIYAMA, DAYANE C. G.; SOARES, INGRID D.; TODA, TATIANE A.; OLIVEIRA, ALESSANDRA L.; RODRIGUES, CHRISTIANNE E. C. Effect of the temperature on the kinetics of cocoa bean shell fat extraction using pressurized ethanol and evaluation of the lipid fraction and defatted meal. INDUSTRIAL CROPS AND PRODUCTS, v. 130, p. 96-103, APR 2019. Web of Science Citations: 0.

OKIYAMA, DAYANE C. G.; SOARES, INGRID D.; CUEVAS, MAITE S.; CREVELIN, EDUARDO J.; MORAES, LUIZ A. B.; MELO, MARIZA P.; OLIVEIRA, ALESSANDRA L.; RODRIGUES, CHRISTIANNE E. C. Pressurized liquid extraction of flavanols and alkaloids from cocoa bean shell using ethanol as solvent. Food Research International, v. 114, p. 20-29, DEC 2018. Web of Science Citations: 7.