Understanding the heat stability and solubility of cocoa bean shell extract as antioxidant and antibacterial functional ingredients
2020
Ibrahim, M. N. | R. H. F., Faradilla | Rejeki, S. | Ufrianto, Nurazizah | Tamrin | Cahyani, D. R.
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 60°C 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 100°C, 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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Эту запись предоставил Universiti Putra Malaysia