engleski

Green extraction techniques of bioactive components from cocoa shell

The food industry waste is often consisted from unedible parts, so-called by-products. Today, there are huge quantities of by-products that are discarded causing enormous economic problems by polluting the environment. The cocoa shell, as a by-product of the cocoa production industry, has also been discarded despite the fact that it contains some valuable bioactive components. Theobromine, caffeine and certain phenolic components migrate from cocoa bean to the shell, making it desirable raw material with a potential to be used in further processing. Apart from being eco-friendly, green extraction techniques are increasingly applied due to their simplicity and opportunity to preserve sensitive components found in extracts. The aim of this study was to demonstrate how certain a type of extraction technique can give extracts with various bioactive components in different concentrations. Four green extraction techniques were used in this study: supercritical CO2 extraction, ultrasonic assisted extraction, cold atmospheric plasma assisted extraction and extraction using deep eutectic solvents. Those modern techniques gave better yields of bioactive components and showed better antioxidant activity of the obtained extracts than classical Soxhlet extraction. The bioactive components in the obtained extracts were quantified by High Performance Liquid Chromatography. Supercritical CO2 extraction gave higher yields for theobromine content, while ultrasonic assisted extraction with 50% aqueous ethanol solution gave the highest results for caffeine content and antioxidative activity. The extraction with a mixture of choline chloride: oxalic acid and 50% water gave at room temperature the highest total phenolic content. Cocoa shell, due to its nutritional value and bioactive components, has a potential to become a desirable raw material in a large spectrum of functional products and pharmaceutical products.

by-product, cocoa shell, extraction, bioactive compounds

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