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Characterization of Pectins and Some Secondary Compounds from Theobroma cacao Hulls
Author(s) -
Arlorio M.,
Coisson J.D.,
Restani P.,
Martelli A.
Publication year - 2001
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2001.tb04616.x
Subject(s) - chemistry , theobroma , food science , chromatography , organic chemistry , botany , biology
This paper describes the chemical characterization of cocoa hulls, a potential source of high‐methoxyl pectins (HMP). The content of some antinutritive compounds and potentially toxic compounds is also reported. Use of 2‐propanol is proposed for the preliminary clean‐up of the hulls and for the washing of the gel. Antinutritive and potentially toxic compounds seem not to limit the use of cocoa hulls. Lindane and ochratoxin A were easily removed together with fat using 2‐propanol during preliminary clean up. The pectins (partially purified, yield: 1.29 ± 0.08%) showed a high methoxylation degree (%DE) of 60.53 ± 6.09%, and a viscosity of 16,200 cPs (5 rpm 20 °C). Washing procedures permit the decrease of the gel acidity from pH 1.97 to pH 3.76.