Open AccessThe effect of time, pH and solvent composition on cocoa shell polyphenol extraction and its antioxidant activity: response surface method approach
Author(s) -
Tri Wiyono,
Rifa Nurhayati,
Ervika Rahayu Novita Herawati,
Umi Laila
Publication year - 2020
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/462/1/012029
Subject(s) - polyphenol , sonication , response surface methodology , extraction (chemistry) , chemistry , flavonoid , antioxidant , solvent , food science , ethanol , composition (language) , shell (structure) , chromatography , biochemistry , materials science , linguistics , philosophy , composite material
Cocoa is a high source of dietary polyphenols that provide health benefits to the body. Unfortunately, cocoa outer parts (fruit peel, bean shell and sludge cacao) during processing of cocoa are generally disposed of as waste. The aim of this study was to evaluate the optimum condition for polyphenols extraction of cocoa shell. The optimization was designed using Response Surface Method with three independent factors i.e. percent of ethanol, time of ultrasonic irradiation, and pH. Three parameters were observed i.e. total phenolic and flavonoid content, and antioxidant activity. The results shown that the ethanol composition, time of sonication, and pH of the solvent influencing effectiveness of polyphenol extraction with optimum conditions of ethanol content of 66.56%, sonication duration 33.5 minutes, and pH 1.34.