Naslov
Ultrasound-assisted extraction of bioactive components from cocoa shell

Autori
Pavlović, Nika ; Jakovljević, Martina ; Molnar, Maja ; Jokić, Stela

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Book of abstracts 17th Ružička days "Today Science-tomorrow industry" / Tomas, Srećko ; Ačkar, Đurđica - Osijek, 2018, 75-75

ISBN
978-953-7005-57-3

Skup
17. Ružičkini dani "Danas znanost - sutra industrija"

Mjesto i datum
Vukovar, Hrvatska, 19.09.2018. - 21.09.2018

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
waste ; cocoa shell ; ultrasound-assisted extraction ; bioactive components

Sažetak
Large quantities of solid waste are created during processing of raw materials from plants in the food process industry every year, and their storage, processing, or management present a serious ecological and economic problem. Cocoa shell is only one of the potentially valuable by-products that can be successfully used in the production of extracts rich in bioactive components. The ultrasound-assisted extraction technique was applied for the extraction of some bioactive components from cocoa shell – a by-product obtained from chocolate industry “Kandit". Different extraction temperatures (40, 60, 80°C), time (30, 60, 90 min), ultrasonic power (30, 50 70 Hz) and solvent-solid ratio (10, 30 and 50 mL/g) were used to obtain cocoa shell extracts. Some bioactive components, namely methylxanthines (theobromine, theophylline, caffeine), phenolic components (gallic acid, epigallocatechin, catechin, chlorogenic acid, caffeic acid, epicatechin, vanillin) and hydroxymethylfurfural were measured in obtained extracts by high pressure liquid chromatography with diode array detector. Results showed no presence of hydroxymethylfurfural, theophylline, chlorogenic acid, and vanillin, while other examined bioactive components such as theobromine, caffeine and gallic acid were the most abundant in all cocoa shell extracts. Significant amounts of specific bioactive components from cocoa shell obtained with one of the newest green technologies today, ultrasound-assisted extraction, have shown that this by-product could be used in further food, pharmaceutical, or cosmetic production.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA