Composition, color and antioxidant properties of cocoa shell at different roasting temperatures

Abstract

Cocoa shell is underexploited and is considered as waste. However, roasting cocoa is a fundamental step in producing cocoa products. Composition of the cocoa shell depends on the origin whereas cocoa processing involves fermentation, drying and roasting. However, scarce research has been conducted to analyze the composition of Malaysian cocoa shells at different roasting temperatures. Therefore, this research aims to determine the effect of different roasting temperatures (110, 120, 130, 140 and 150°C) on the proximate composition, colour and antioxidant activity of cocoa shell. Changes in antioxidant activity and polyphenol content were recorded. Fiber and moisture content were significantly (p<0.05) higher in unroasted cocoa shell. However, the protein was found to decrease significantly (p<0.05) after roasting at 150°C (10.93%). Fat content was found higher in roasted cocoa shell at 150°C (6.82%) compared to the unroasted cocoa shell (6.09%). The colour (L value) recorded significantly (p<0.05). the highest for unroasted cocoa shell (51.28) and the lowest at 150°C (47.93), DPPH radical scavenging activity of ethanolic extract of cocoa shell was significantly (p<0.05) higher in 0% ethanol concentration compared to other ethanol concentrations (20, 50, 80 and 100%). The roasted cocoa shell may be considered as a source of natural antioxidants for functional food development and intermediate food ingredient.

Versatile Green Processing for Recovery of Phenolic Compounds from Natural Product Extracts towards Bioeconomy and Cascade Utilization for Waste Valorization on the Example of Cocoa Bean Shell (CBS)

“…For the target components theobromine, caffeine, catechin and epicatechin, reversed-phase high-performance liquid chromatography (RP-HPLC) analytics were conducted. The method is modified based on Rojo-Poveda et al [28]. For detection, a diode array detector (DAD) is used, which detects theobromine and caffeine at 272 nm and catechin and epicatechin at 280 nm.…”

“…Every year, 675 kt of cocoa bean shell (CBS) accrues as a waste stream in the food processing industry worldwide [20] and has high research interest [20,[23][24][25][26][27][28][29][30][31]. As a lignocellulosic biomass, CBS is a potential resource for β-glucans which can be utilized, for example, as bonding or binding agents.…”

“…As a lignocellulosic biomass, CBS is a potential resource for β-glucans which can be utilized, for example, as bonding or binding agents. Besides β-glucans, CBS contains a high amount of polyphenols such as catechin and epicatechin [23,28] and methylxanthines such as theobromine and caffeine. The development of process routes for the use of co-products is essential for the economic viability of these processes [32,33].…”

Antioxidant Content of Tisane of Cocoa Bean Shells as Affected by Roasting Temperatures

“…Conversely, tisane of cocoa bean shell roasted at 140ºC for 18 minutes has the smallest percentage of free radical scavenging at 81.64 ± 1.08%. Fakhlaei et al (2020) mention that the roasting temperature can reduce antioxidant activity the higher the temperature used in roasting, especially above 140ºC, the lower the antioxidant activity. The percentage of free radical scavenging activity (inhibition) obtained from the graph plotted against the extract concentration of tisane of the cocoa shell was used to calculate the IC 50 value.…”

Bioactive Poly(lactic acid)–Cocoa Bean Shell Composites for Biomaterial Formulation: Preparation and Preliminary In Vitro Characterization

“…The radical scavenging activity (RSA) of methanolic extracts of PLA and PLA/CBS 2.5 wt.% at four time points (8,12,24, and 48 h) after extraction is shown in Figure 6b. PLA shows low RSA against DPPH, which can be attributed to the monomer decomposition reaction that interferes with the amine radical group of the DPPH reagent [97]. In contrast, the inclusion of CBSs into the polymer matrix led to increased antioxidant properties.…”