Comparative study of ultrasound and maceration techniques for the extraction of polyphenols from cocoa beans (Theobroma cacao L.)

 

C.N. Quiroz-Reyes, M.A. Aguilar-Méndez, M.E. Ramírez-Ortíz and E. Ronquillo-De Jesús

 

 

  • Extraction of polyphenols from cocoa husk and cotyledon was carried out by maceration and ultrasound-assisted method.

  • Ultrasonic radiation facilitated the extraction of polyphenols from both fractions of cocoa.

  • A positive correlation existed between total phenolic content and antioxidant activity.

  • The use of ultrasound may represent a viable and effective alternative for the extraction of bioactive compounds.