Food-Safe Process for High Recovery of Flavonoids from Cocoa Beans: Antioxidant and HPLC-DAD-ESI-MS/MS Analysis.

ABSTRACT: Considering the increasing interest in the incorporation of natural antioxidants in enriched foods, this work aimed to establish a food-grade and suitable procedure for the recovery of polyphenols from cocoa beans avoiding the degreasing process. The results showed that ultrasound for 30 min with particle sample size < 0.18 mm changed the microstructure of the cell, thus increasing the diffusion pathway of polyphenols and avoiding the degreasing process. The effect of temperature, pH, and concentration of ethanol and solute on the extraction of polyphenols was evaluated. Through a 2⁴ full factorial design, a maximum recovery of 122.34 ± 2.35 mg GAE /g, 88.87 ± 0.78 mg ECE /g, and 62.57 ± 3.37 mg ECE /g cocoa beans, for total concentration of polyphenols (TP), flavonoids (TF), an

SUBMITTER: Toro-Uribe S 

PROVIDER: S-EPMC7278696 | biostudies-literature | 2020 Apr

REPOSITORIES: biostudies-literature