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Ohmic heating-based extraction of biocompounds from cocoa bean shell

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Resumo:Cocoa bean shell (CBS), a by-product of the chocolate industry, was employed as substrate for the sustainable recovery of bioactive compounds using ohmic heating (OH). Total phenolic content and antioxidant activity of the treated CBS were optimized by experimental design. Maximum extraction of antioxidant phenolic compounds (23mg GAE/g CBS) was obtained at 67°C, 50min and 44% ethanol (v/v). The antioxidant activity of the extracts obtained under of the central point conditions was 284.5M Fe2+/g extract (FRAP) and 36.4MTE/g extract (DPPH). The use of OH increased the extraction of bioactive phenolic compounds when compared to the conventional process (CH) (approximately 40%). An increased on the chemical antioxidant activity was also observed, ranging from 4 to 20%. The metabolic activity of the extracts obtained by the two methods (OH and CH) was evaluated in non-tumoral (HEK293T and L929) and tumoral cell lines (Caco-2, HT-29, and HeLa). The CBS extracts presented low toxicity in non-tumoral cells and ROS preventive effects. These characteristics make them ideal to be used in food processing and formulation, as well as nutraceutical products due to their antioxidant protection. The use of OH results in an extract with higher phenolic content and higher antioxidant activity and low environmental impact.
Autores principais:Sánchez, M.
Outros Autores:Santos, Pedro Miguel Ferreira; Dias, Joana Sofia Gomes; Botelho, C. M.; Laca, A.; Rocha, Cristina M. R.
Assunto:Cocoa bean shell Antioxidants Phenolic compounds Ohmic heating Green technology
Ano:2023
País:Portugal
Tipo de documento:artigo
Tipo de acesso:acesso aberto
Instituição associada:Universidade do Minho
Idioma:inglês
Origem:RepositóriUM - Universidade do Minho

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