Characteristics of catechin extracted from cocoa husks using microwave assisted extraction (MAE)

Abstract. Rahayu PP, Rosyidi D, Purwadi, Thohari I. 2019. Characteristics of catechin extracted from cocoa husks using microwave-assisted extraction (MAE). Biodiversitas 20: 3626-3631. Cocoa husks, a by-product of cocoa processing, were investigated as a source of catechin. The objective of this res...

Descripción completa

Guardado en:

Detalles Bibliográficos
Autores principales:	djalal rosyidi, DJALAL ROSYIDI, PURWADI, IMAM THOHARI
Formato:	article
Lenguaje:	EN
Publicado:	MBI & UNS Solo 2019
Materias:	catechin, cocoa husk extract, extraction time, ir spectra, polyphenol Biology (General) QH301-705.5
Acceso en línea:	https://doaj.org/article/797983e306f846ebaa4944c830d40626
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

id	oai:doaj.org-article:797983e306f846ebaa4944c830d40626
record_format	dspace
spelling	oai:doaj.org-article:797983e306f846ebaa4944c830d406262021-11-21T21:59:05ZCharacteristics of catechin extracted from cocoa husks using microwave assisted extraction (MAE)1412-033X2085-472210.13057/biodiv/d201222https://doaj.org/article/797983e306f846ebaa4944c830d406262019-11-01T00:00:00Zhttps://smujo.id/biodiv/article/view/4504https://doaj.org/toc/1412-033Xhttps://doaj.org/toc/2085-4722Abstract. Rahayu PP, Rosyidi D, Purwadi, Thohari I. 2019. Characteristics of catechin extracted from cocoa husks using microwave-assisted extraction (MAE). Biodiversitas 20: 3626-3631. Cocoa husks, a by-product of cocoa processing, were investigated as a source of catechin. The objective of this research was to investigate the best extraction time for catechin of cocoa husk using microwave-assisted extraction (MAE). Four different treatments (4, 6, 8, and 10 min) were tested. Catechin was analyzed using Fourier transform infrared (FTIR) spectroscopy, and total phenol content (TPC) and total catechin content (TCC) were determined by liquid chromatography-mass spectrometry (LC-MS). The longest extraction time (10 min) produced the highest phenolic content, although it was similar to that obtained at 8 min. The IR spectra of the cocoa husk extract were stable for the 4, 6, and 8 min extractions. However, the spectra after the 10 min extraction showed more peaks, especially for phenolic compounds and catechins. The mass spectra of catechin showed a peak at RT 3.11 and a protonated ion peak [M+H]+ at m/z 307. The results for TPC, TCC, FTIR, and LC-MS indicated that a 10 min extraction using MAE was the optimum treatment.djalal rosyidiDJALAL ROSYIDIPURWADIIMAM THOHARIMBI & UNS Soloarticlecatechin, cocoa husk extract, extraction time, ir spectra, polyphenolBiology (General)QH301-705.5ENBiodiversitas, Vol 20, Iss 12 (2019)
institution	DOAJ
collection	DOAJ
language	EN
topic	catechin, cocoa husk extract, extraction time, ir spectra, polyphenol Biology (General) QH301-705.5
spellingShingle	catechin, cocoa husk extract, extraction time, ir spectra, polyphenol Biology (General) QH301-705.5 djalal rosyidi DJALAL ROSYIDI PURWADI IMAM THOHARI Characteristics of catechin extracted from cocoa husks using microwave assisted extraction (MAE)
description	Abstract. Rahayu PP, Rosyidi D, Purwadi, Thohari I. 2019. Characteristics of catechin extracted from cocoa husks using microwave-assisted extraction (MAE). Biodiversitas 20: 3626-3631. Cocoa husks, a by-product of cocoa processing, were investigated as a source of catechin. The objective of this research was to investigate the best extraction time for catechin of cocoa husk using microwave-assisted extraction (MAE). Four different treatments (4, 6, 8, and 10 min) were tested. Catechin was analyzed using Fourier transform infrared (FTIR) spectroscopy, and total phenol content (TPC) and total catechin content (TCC) were determined by liquid chromatography-mass spectrometry (LC-MS). The longest extraction time (10 min) produced the highest phenolic content, although it was similar to that obtained at 8 min. The IR spectra of the cocoa husk extract were stable for the 4, 6, and 8 min extractions. However, the spectra after the 10 min extraction showed more peaks, especially for phenolic compounds and catechins. The mass spectra of catechin showed a peak at RT 3.11 and a protonated ion peak [M+H]+ at m/z 307. The results for TPC, TCC, FTIR, and LC-MS indicated that a 10 min extraction using MAE was the optimum treatment.
format	article
author	djalal rosyidi DJALAL ROSYIDI PURWADI IMAM THOHARI
author_facet	djalal rosyidi DJALAL ROSYIDI PURWADI IMAM THOHARI
author_sort	djalal rosyidi
title	Characteristics of catechin extracted from cocoa husks using microwave assisted extraction (MAE)
title_short	Characteristics of catechin extracted from cocoa husks using microwave assisted extraction (MAE)
title_full	Characteristics of catechin extracted from cocoa husks using microwave assisted extraction (MAE)
title_fullStr	Characteristics of catechin extracted from cocoa husks using microwave assisted extraction (MAE)
title_full_unstemmed	Characteristics of catechin extracted from cocoa husks using microwave assisted extraction (MAE)
title_sort	characteristics of catechin extracted from cocoa husks using microwave assisted extraction (mae)
publisher	MBI & UNS Solo
publishDate	2019
url	https://doaj.org/article/797983e306f846ebaa4944c830d40626
work_keys_str_mv	AT djalalrosyidi characteristicsofcatechinextractedfromcocoahusksusingmicrowaveassistedextractionmae AT djalalrosyidi characteristicsofcatechinextractedfromcocoahusksusingmicrowaveassistedextractionmae AT purwadi characteristicsofcatechinextractedfromcocoahusksusingmicrowaveassistedextractionmae AT imamthohari characteristicsofcatechinextractedfromcocoahusksusingmicrowaveassistedextractionmae
_version_	1718418589699014656

Characteristics of catechin extracted from cocoa husks using microwave assisted extraction (MAE)

Ejemplares similares