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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Pressurized liquid extraction of flavanols and alkaloids from cocoa bean shell using ethanol as solvent

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Author(s):
Okiyama, Dayane C. G. [1] ; Soares, Ingrid D. [1] ; Cuevas, Maite S. [1] ; Crevelin, Eduardo J. [2] ; Moraes, Luiz A. B. [2] ; Melo, Mariza P. [3] ; Oliveira, Alessandra L. [4] ; Rodrigues, Christianne E. C. [1]
Total Authors: 8
Affiliation:
[1] Univ Sao Paulo, Dept Food Engn, Separat Engn Lab LES, BR-13635900 Pirassununga, SP - Brazil
[2] Univ Sao Paulo, Dept Chem, Mass Spectrometry Lab, BR-14040901 Ribeirao Preto, SP - Brazil
[3] Univ Sao Paulo, Dept Basic Sci, Biol Chem Lab LQB, BR-13635900 Pirassununga, SP - Brazil
[4] Univ Sao Paulo, Dept Food Engn, High Pressure Lab & Nat Prod LTAPPN, BR-13635900 Pirassununga, SP - Brazil
Total Affiliations: 4
Document type: Journal article
Source: Food Research International; v. 114, p. 20-29, DEC 2018.
Web of Science Citations: 7
Abstract

Cocoa shell (CS) is a co-product of the cocoa industry used mainly as fuel for boilers but with secondary applications as fertilizer and in animal feed. Although it is known that this material is rich in flavanols and alkaloids, to date, a study has not been conducted that has quantitatively identified these compounds in CS. Thus, the aim of this work was to characterize CS in terms of its composition, regarding catechin, epicatechin, procyanidin B2, caffeine and theobromine, and to evaluate the extraction kinetics of the total flavanols using pressurized liquid extraction (PLE) with absolute ethanol. For the determination of the extraction kinetic data, the DMAC method was used, while each compound was quantified using a UPLC-MS/MS analysis. The major compounds found were theobromine and epicatechin (mean values of 9.89 and 3.5 mg/g CS, respectively). PLE proved to be quite effective; the flavanols extraction yield was enhanced by increasing the temperature and extraction time however, high extraction times and temperatures degraded the procyanidins B2. Peleg's model applied to extraction data description provided a reasonable agreement with the experimental results, which allows their application in modeling and optimization of solid-liquid extraction of the total flavanols from cocoa bean shell. (AU)

FAPESP's process: 17/20840-4 - Valorization of agroindustrial coproducts through obtaining vegetable oils and minority compounds by extraction with solvents
Grantee:Christianne Elisabete da Costa Rodrigues
Support type: Regular Research Grants
FAPESP's process: 16/15865-5 - Alcoholic extraction of fat and biocompounds of cocoa shell
Grantee:Ingrid Denardi Soares
Support type: Scholarships in Brazil - Scientific Initiation
FAPESP's process: 15/03579-5 - Reuse of cocoa shell for fat extraction with alcoholic solvents
Grantee:Dayane Cristina Gomes Okiyama
Support type: Scholarships in Brazil - Doctorate
FAPESP's process: 14/09446-4 - Development of a process of vegetable oil extraction using alcoholic solvents: evaluation of oil composition and changes in the protein fraction
Grantee:Christianne Elisabete da Costa Rodrigues
Support type: Regular Research Grants
FAPESP's process: 14/21252-0 - Equilibrium and production processes of biofuels and bioproducts
Grantee:Antonio José de Almeida Meirelles
Support type: Research Projects - Thematic Grants