EXTRACTION OF ANTIOXIDANT FROM COCOA BEAN SHELL
DOI:
https://doi.org/10.14456/lsej.2024.38Keywords:
cocoa bean shell, antioxidant, polyphenols, theobromineAbstract
Cocoa bean shell (CBS) is a by-product from the cocoa industry which contains various phytochemicals that could be applied as functional ingredient development. This study investigated the antioxidant content and antioxidant activity of CBS extract by using various polarity solvents namely, aqueous, ethanol 95% (95% EtOH) and 50% (50% EtOH) and propylene glycol 100% (100% PG), and 50% (50% PG). Extracts of 50%EtOH and 50% PG showed significantly highest total phenolic content (TPC), free radical scavenging activity (DPPH), ferric reducing powder (FRAP). While 50% EtOH possessed the highest total flavonoids content (TFC). Caffeine, catechin, and theobromine were quantified using HPLC analysis resulted in 8.360, 0.586, and 47.606 ppm, respectively in 50% EtOH, followed by 50% PG which were 7.992, 0.395, and 38.463 ppm, respectively. The stability testing at room temperature, 4°C, and 37°C for 28 days found that antioxidant activity of 50% EtOH and 50% PG extracts were highly stable which also showed the strong correlation with TPC and TFC. This study can conclude that cocoa bean shell extracted with either 50% EtOH or 50% PG are suitable choices for using in the further study.
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