Understanding the heat stability and solubility of cocoa bean shell extract as antioxidant and antibacterial functional ingredients

Ibrahim M. N., . and R. H. F. Faradilla, . and Rejeki S., . and Ufrianto Nurazizah, . and Tamrin, . and Cahyani D. R., . Understanding the heat stability and solubility of cocoa bean shell extract as antioxidant and antibacterial functional ingredients. pp. 660-665. ISSN 2231-7546

Cocoa bean shell is one of the main waste products with the proportion of 12 - 20 of the bean mass and considered as a potential functional ingredient due to its antioxidant and antimicrobial properties. In the present work the stability of the bioactive compounds during heat treatment and the effect of solvent polarity on the solubility of the cocoa bean shell extract were explored. Results showed that heating at 60C for 1 h did not affect the antioxidant and antibacterial properties of the cocoa bean shell extracted with ethanol. The estimated half time (time required to reduce the antioxidant capacity by half) ranged from 4.7 to 3.1 h when the ethanolic extract was heated at temperature 60 to 100C respectively. Bioactive compounds that had antioxidant property in the cocoa bean shells were mostly water-soluble with only a little amount that was acetone-soluble. However all extracts from four different solvents (water ethanol methanol and acetone) had similar antibacterial activities against Escherichia coli Bacillus cereus and Staphylococcus aureus.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/27%20(04)%202020/DONE%2...

Abstract

Cocoa bean shell is one of the main waste products with the proportion of 12 - 20 of the bean mass and considered as a potential functional ingredient due to its antioxidant and antimicrobial properties. In the present work the stability of the bioactive compounds during heat treatment and the effect of solvent polarity on the solubility of the cocoa bean shell extract were explored. Results showed that heating at 60C for 1 h did not affect the antioxidant and antibacterial properties of the cocoa bean shell extracted with ethanol. The estimated half time (time required to reduce the antioxidant capacity by half) ranged from 4.7 to 3.1 h when the ethanolic extract was heated at temperature 60 to 100C respectively. Bioactive compounds that had antioxidant property in the cocoa bean shells were mostly water-soluble with only a little amount that was acetone-soluble. However all extracts from four different solvents (water ethanol methanol and acetone) had similar antibacterial activities against Escherichia coli Bacillus cereus and Staphylococcus aureus.

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Item Type:	Article
AGROVOC Term:	Cocoa beans
AGROVOC Term:	Shell
AGROVOC Term:	Antioxidants
AGROVOC Term:	Antibacterial properties
AGROVOC Term:	Antimicrobial properties
AGROVOC Term:	Bacillus cereus
AGROVOC Term:	Escherichia coli
AGROVOC Term:	Staphylococcus aureus
AGROVOC Term:	Extraction
AGROVOC Term:	Proximate analysis
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:54
URI:	http://webagris.upm.edu.my/id/eprint/9235

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