Open AccessIn vitro Antioxidant Activity and Profile of Polyphenol Compounds Extracts and their Fractions on Cacao Beans
Author(s) -
Rossi Indiarto,
Yudi Pranoto,
Umar Santoso,
Supriyanto Supriyanto
Publication year - 2018
Publication title -
pakistan journal of biological sciences
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.268
H-Index - 43
eISSN - 1812-5735
pISSN - 1028-8880
DOI - 10.3923/pjbs.2019.34.44
Subject(s) - chemistry , ethyl acetate , polyphenol , dpph , fractionation , antioxidant , flavonoid , food science , proanthocyanidin , extraction (chemistry) , chromatography , organic chemistry
The content of polyphenols in cacao beans can be modified during the processing of cacao. This study aimed to obtain the fraction of cacao bean extract polyphenols with the highest antioxidant activity and bioactive compounds profile of extracts and their fractions on cacao beans.
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