Ver publicación 

Mostrar el registro sencillo de la publicación

Polyphenols and proanthocyanidins content of cocoa bean shell residues of cocoa (Theobroma cacao L.)

dc.contributor.authorRamil, Marlen
dc.contributor.authorabril, diana
dc.contributor.authorAbril, Alejandro J.
dc.contributor.authorNúñez, Alberto J.
dc.contributor.authorVentura, Marisol
dc.date.accessioned2025-07-08T19:41:18Z
dc.date.available2025-07-08T19:41:18Z
dc.date.issued2025
dc.identifier.urihttp://repositorio.ucm.cl/handle/ucm/6220
dc.description.abstractCocoa bean shell (CBS) is the film that covers the cocoa bean. Samples of CBS were obtained directly from an industrial plant supplied by cocoa plantations growing cocoa plants made up of the open-pollinated cultivars “Trinitario” and “Forastero”. Two types of CBS were classified according to color, green-yellowish (GY) and red-orange (RO), and samples of each were collected, sieved with a 10 mesh and ground to obtain particles of ≤ 10 mm. Samples of both CBS types were defatted with n-hexane, dried and extracted with 1:1 ethanol:water and then purified with 7:3 ethanol:water, filtered and recrystallized with 5:1 acetone:water. The polyphenol and proanthocyanidin content and chemical composition were determined by HPLC. The phenols in both types of CBS (GY and RO) were similar. The phenolics found in both extracts of purified CBS were quercetin, catechin and epicatechin. Phenolic extracts of CBS have shown levels of oligomeric proanthocyanidins (OPC) equivalent to grape seed extract and significantly high values of catechin and epicatechin. These results indicate the broad possibilities of CBS as an additive to increase the nutritional characteristics of many food products for human consumption.es_CL
dc.language.isoenes_CL
dc.rightsAtribución-NoComercial-SinDerivadas 3.0 Chile*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/cl/*
dc.sourceJournal of Agriculture of the University of Puerto Rico, 109(1), 35-43es_CL
dc.subjectAgricultural wastees_CL
dc.subjectFood additiveses_CL
dc.subjectNutraceuticalses_CL
dc.subjectAntioxidantses_CL
dc.titlePolyphenols and proanthocyanidins content of cocoa bean shell residues of cocoa (Theobroma cacao L.)es_CL
dc.typeArticlees_CL
dc.ucm.facultadFacultad de Ciencias Básicases_CL
dc.ucm.indexacionScopuses_CL
dc.ucm.urirevistas.upr.edu/index.php/jaupr/article/view/22183es_CL
dc.ucm.doidoi.org/10.46429/jaupr.v109i1.22183es_CL


Ficheros en la publicación

FicherosTamañoFormatoVer

No hay ficheros asociados a esta publicación.

Esta publicación aparece en la(s) siguiente(s) colección(ones)

Mostrar el registro sencillo de la publicación

Atribución-NoComercial-SinDerivadas 3.0 Chile
Excepto si se señala otra cosa, la licencia de la publicación se describe como Atribución-NoComercial-SinDerivadas 3.0 Chile