OPTIMIZATION OF ULTRASOUND ASSISTED EXTRACTION OF POLYPHENOLS IN COCOA BEANS

Background: The determination of polyphenols in cocoa beans allows the establishing of antioxidant properties of great benefit to this product. Objectives: Optimization of the ultrasound-assisted extraction method to determine the content of polyphenols in cocoa beans. Methods: Two experiments desi...

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Autores principales:	Jonny Ariel Fajardo Daza, Frank Carlos Herrera Ruales, Carol Andrea Ibarra Cabrera, David Arturo Perdomo
Formato:	article
Lenguaje:	EN
Publicado:	Universidad de Antioquia 2020
Materias:	Cocoa beans polyphenols ultrasound-assisted extraction Optimization Experimental design Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675
Acceso en línea:	https://doaj.org/article/0987013d71424337acb9b073faabb910
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spelling	oai:doaj.org-article:0987013d71424337acb9b073faabb9102021-12-02T19:37:15ZOPTIMIZATION OF ULTRASOUND ASSISTED EXTRACTION OF POLYPHENOLS IN COCOA BEANS10.17533/udea.vitae.v27n1a010121-40042145-2660https://doaj.org/article/0987013d71424337acb9b073faabb9102020-07-01T00:00:00Zhttps://revistas.udea.edu.co/index.php/vitae/article/view/339768https://doaj.org/toc/0121-4004https://doaj.org/toc/2145-2660 Background: The determination of polyphenols in cocoa beans allows the establishing of antioxidant properties of great benefit to this product. Objectives: Optimization of the ultrasound-assisted extraction method to determine the content of polyphenols in cocoa beans. Methods: Two experiments design stages were carried out to optimize the ultrasound-assisted extraction process of polyphenols from the cocoa bean. In the first experiment design stage, the adequate extraction solvent was determined; for this purpose, five types of solvents were evaluated through a completely random design unrestricted (CRD). In the second experiment stage, a central composite design 22 + star point (with two central points) was used, which was evaluated using the response surface methodology to determine the influence of the temperature, time, and solute / solvent ratio. Results: The experiment found that acetone: water: acetic acid (70: 29.5: 0.5) mixture, leads to a greater amount of total extracted phenols measured for the Folin-Ciocalteu method. Analysis of variance (ANOVA) found that six significant effects that influence the response variable (total phenols extracted). The main effects were of the three factors and three of their interactions. Conclusions: After the optimizing said factors, an optimal point was found: 39.3 °C oftemperature, 74.5 minutes, and 22.8 mL of solvent per gram of cocoa sample. Jonny Ariel Fajardo DazaFrank Carlos Herrera RualesCarol Andrea Ibarra CabreraDavid Arturo PerdomoUniversidad de AntioquiaarticleCocoa beanspolyphenolsultrasound-assisted extractionOptimizationExperimental designFood processing and manufactureTP368-456Pharmaceutical industryHD9665-9675ENVitae, Vol 27, Iss 1 (2020)
institution	DOAJ
collection	DOAJ
language	EN
topic	Cocoa beans polyphenols ultrasound-assisted extraction Optimization Experimental design Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675
spellingShingle	Cocoa beans polyphenols ultrasound-assisted extraction Optimization Experimental design Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675 Jonny Ariel Fajardo Daza Frank Carlos Herrera Ruales Carol Andrea Ibarra Cabrera David Arturo Perdomo OPTIMIZATION OF ULTRASOUND ASSISTED EXTRACTION OF POLYPHENOLS IN COCOA BEANS
description	Background: The determination of polyphenols in cocoa beans allows the establishing of antioxidant properties of great benefit to this product. Objectives: Optimization of the ultrasound-assisted extraction method to determine the content of polyphenols in cocoa beans. Methods: Two experiments design stages were carried out to optimize the ultrasound-assisted extraction process of polyphenols from the cocoa bean. In the first experiment design stage, the adequate extraction solvent was determined; for this purpose, five types of solvents were evaluated through a completely random design unrestricted (CRD). In the second experiment stage, a central composite design 22 + star point (with two central points) was used, which was evaluated using the response surface methodology to determine the influence of the temperature, time, and solute / solvent ratio. Results: The experiment found that acetone: water: acetic acid (70: 29.5: 0.5) mixture, leads to a greater amount of total extracted phenols measured for the Folin-Ciocalteu method. Analysis of variance (ANOVA) found that six significant effects that influence the response variable (total phenols extracted). The main effects were of the three factors and three of their interactions. Conclusions: After the optimizing said factors, an optimal point was found: 39.3 °C oftemperature, 74.5 minutes, and 22.8 mL of solvent per gram of cocoa sample.
format	article
author	Jonny Ariel Fajardo Daza Frank Carlos Herrera Ruales Carol Andrea Ibarra Cabrera David Arturo Perdomo
author_facet	Jonny Ariel Fajardo Daza Frank Carlos Herrera Ruales Carol Andrea Ibarra Cabrera David Arturo Perdomo
author_sort	Jonny Ariel Fajardo Daza
title	OPTIMIZATION OF ULTRASOUND ASSISTED EXTRACTION OF POLYPHENOLS IN COCOA BEANS
title_short	OPTIMIZATION OF ULTRASOUND ASSISTED EXTRACTION OF POLYPHENOLS IN COCOA BEANS
title_full	OPTIMIZATION OF ULTRASOUND ASSISTED EXTRACTION OF POLYPHENOLS IN COCOA BEANS
title_fullStr	OPTIMIZATION OF ULTRASOUND ASSISTED EXTRACTION OF POLYPHENOLS IN COCOA BEANS
title_full_unstemmed	OPTIMIZATION OF ULTRASOUND ASSISTED EXTRACTION OF POLYPHENOLS IN COCOA BEANS
title_sort	optimization of ultrasound assisted extraction of polyphenols in cocoa beans
publisher	Universidad de Antioquia
publishDate	2020
url	https://doaj.org/article/0987013d71424337acb9b073faabb910
work_keys_str_mv	AT jonnyarielfajardodaza optimizationofultrasoundassistedextractionofpolyphenolsincocoabeans AT frankcarlosherreraruales optimizationofultrasoundassistedextractionofpolyphenolsincocoabeans AT carolandreaibarracabrera optimizationofultrasoundassistedextractionofpolyphenolsincocoabeans AT davidarturoperdomo optimizationofultrasoundassistedextractionofpolyphenolsincocoabeans
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OPTIMIZATION OF ULTRASOUND ASSISTED EXTRACTION OF POLYPHENOLS IN COCOA BEANS

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