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
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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.
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