Separation of Active Compounds from Food by-Product (Cocoa Shell) Using Subcritical Water Extraction.

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ID: 85269
2018
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Abstract
Large amounts of residues are produced in the food industries. The waste shells from cocoa processing are usually burnt for fuel or used as a mulch in gardens to add nutrients to soil and to suppress weeds. The objectives of this work were: (a) to separate valuable compounds from cocoa shell by applying sustainable green separation process—subcritical water extraction (SWE); (b) identification and quantification of active compounds, sugars and sugar degradation products in obtained extracts using HPLC; (c) characterization of the antioxidant activity of extracts; (d) optimization of separation process using response surface methodology (RSM). Depending on applied extraction conditions, different concentration of theobromine, caffeine, theophylline, epicatechin, catechin, chlorogenic acid and gallic acid were determined in the extracts obtained by subcritical water. Furthermore, mannose, glucose, xylose, arabinose, rhamnose and fucose were detected as well as their important degradation products such as 5-hydroxymethylfurfural (5-HMF), furfural, levulinic acid, lactic acid and formic acid.
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joki2018separationmolecules Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors Jokić, Stela;Gagić, Tanja;Knez, Željko;Šubarić, Drago;Škerget, Mojca;
Journal molecules
Year 2018
DOI
E1408
URL
Keywords
active compounds cocoa shell subcritical water extraction polymer surface modification composites 3d-mid technology

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