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The extraction of cacao pigments
Author(s) -
Forsyth W. G. C.,
Rombouts J. E.
Publication year - 1952
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740030406
Subject(s) - chemistry , pigment , polyphenol , extraction (chemistry) , ethanol , alcohol , food science , vacuole , anthocyanin , botany , dehydration , adsorption , chromatography , organic chemistry , biochemistry , biology , antioxidant , cytoplasm
The belief that the anthocyanins of the cacao bean are rendered alcohol‐soluble during sun‐drying by a photochemical process is shown to be without foundation. The extract‐ability by ethanol depends on the extent to which the beans are dehydrated before the tissues are killed. When not sufficiently dehydrated at the time of killing, the vacuole contents can migrate and, when dried, are retained by adsorption. However, when quickly dehydrated, the coloured anthocyanins remain in situ in an alcohol‐extractable form. In fresh cacao beans the anthocyanins are present as free colour‐bases, free colourless pseudo‐bases, and as ethanol‐insoluble colourless complexes with other polyphenols.