Supercritical extraction of bioactive compounds from cocoa husk: study of the main parameters/Extraccion supercritica de compuestos bioactivos de la cascara de cacao: estudio de los principales parametros

• Published in: Revista Facultad de Ingeniería 2019-04 (91), p.95
• Main Authors: Hernandez, Sergio M. Pico, Estevez, Jaime Jaimes, Giraldo, Luis J. Lopez, Mendez, Cristian J. Murillo
• Format: Article
• Language: Spanish
• Subjects: Antioxidants (Nutrients); Backup software; Carotenoids; Cocoa; Ethanol; Health; Health aspects; Phenols (Class of compounds); Polyphenols
• ISSN: 0120-6230
• DOI: 10.17533/udea.redin.n91a09

Cocoa is a product of natural origin rich in polyphenols, mainly procyanidins and flavan-3-ols, which has a high antioxidant power. Its regular consumption brings positive health effects. The objective of the present study was to evaluate the effects of diameter of particle, extraction time, temperature, pressure and ethanol concentration in the supercritical fluid extraction (SFE) of bioactive compounds from cocoa husk. This work was developed in two stages. The first stage was aimed to study the impact of the particle size and extraction time. Extractions were carried out under constant conditions. Once particle size and extraction time were defined, it gave way to the second stage, where the effect of three levels of temperature (308.15, 313.15 and 318.15 K), pressure (10, 15 and 20 MPa) and concentration of ethanol (2, 11, and 20% ethanol) were evaluated. The results of this study suggest that particle sizes less than 0.26mm and extraction times exceeding 147min could increase the total polyphenol content (TPC). Finally, a multivariate statistical analysis was developed, showing that the most favorable conditions for obtaining extracts rich in polyphenols corresponded to 308.15K, 20MPa and 20% ethanol, under which the TPC was 35.11([+ or -]1.57)EAGmg/LEg, a total flavan-3-oles content (TFC) of 12.89 ([+ or -]0.51)EEPmg/gLE and total carotenoids content (TCC) of 64.35([+ or -]1.54)EBC mg/gLE. The results obtained suggest that SFE favors the extraction of apolar compounds (carotenoids) from cocoa husk. Likewise, for the optimal extraction point, husk cocoa showed antioxidant capacity of 489.58/.tmol ET/LEg. El cacao es un producto rico en polifenoles, principalmente procianidinas y flavan-3-oles, con un gran poder antioxidante. El objetivo del presente trabajo fue estudiar los efectos del diametro de particula, tiempo de extraccion, temperatura, presion y concentracion de etanol en la extraccion de compuestos bioactivos de cascara de cacao utilizando fluidos supercriticos (EFS). Este trabajo se desarrollo en dos etapas. La primera etapa tuvo como objetivo estudiar el impacto del tamano de particula y el tiempo de extraccion a condiciones constantes. Una vez definidas estas condiciones, se dio paso a la segunda etapa, donde se evaluo el efecto de tres niveles de temperatura (308.15, 313.15 y 318.15 K), presion (10, 15 y 20 MPa) y concentracion de etanol (2, 11 y 20%). Los resultados de este estudio sugieren que los tamanos de particula menores de 0.26 mm