Academic Journal
Green extraction techniques of bioactive components from cocoa shell
| العنوان: | Green extraction techniques of bioactive components from cocoa shell |
|---|---|
| المؤلفون: | PAVLOVIĆ, NIKA, JAKOVLJEVIĆ, MARTINA, MIŠKULIN, MAJA, MOLNAR, MAJA, AČKAR, ĐURĐICA, JOKIĆ, STELA |
| المصدر: | Croatian journal of food science and technology ; Volume 11 ; Issue 1 ; ISSN 1847-3466 (Print) ; ISSN 1848-9923 (Online) ; https://hrcak.srce.hr/220679 |
| سنة النشر: | 2019 |
| المجموعة: | Repository of the University of Osijek |
| مصطلحات موضوعية: | cocoa shell, green extractions, bioactive components, BIOTEHNIČKE ZNANOSTI. Prehrambena tehnologija, BIOTECHNICAL SCIENCES. Food Technology |
| الوصف: | The aim of this study was to demonstrate that certain types of extraction techniques can give extracts with various bioactive components in different concentrations. Four green extraction techniques were used in this study: supercritical CO2 extraction, ultrasound-assisted extraction, cold atmospheric plasma extraction and extraction using deep eutectic solvents. Those modern techniques gave better yields of bioactive components and showed better antioxidant activity of obtained extracts than classical Soxhlet extraction. The bioactive components in obtained extracts were quantified by High Performance Liquid Chromatography. Supercritical CO2 extraction gave the highest yields for theobromine content, while ultrasound-assisted extraction with 50% aqueous ethanol solution gave the highest caffeine yields during 30 min of extraction, 35 Hz and 60 °C. The extraction with deep eutectic solvent mixture of choline chloride: oxalic acid and 50% pure H2O at room temperature during 180 min of extraction time gave the highest total phenol content while the same mixture under the same conditions, but during longer extraction time (360 min), gave the highest antioxidant activity. Cocoa shell (CS), due to its nutritional value and bioactive components, has a potential to become a desirable raw material in a large spectrum of functional and pharmaceutical products. |
| نوع الوثيقة: | article in journal/newspaper |
| وصف الملف: | application/pdf |
| اللغة: | English |
| Relation: | Sveučilište Josipa Jurja Strossmayera u Osijeku. Medicinski fakultet Osijek.; Josip Juraj Strossmayer University of Osijek. Faculty of Medicine Osijek.; Sveučilište Josipa Jurja Strossmayera u Osijeku. Prehrambeno-tehnološki fakultet Osijek.; Josip Juraj Strossmayer University of Osijek. FACULTY OF FOOD TECHNOLOGY.; https://repozitorij.unios.hr/islandora/object/ptfos:2862; https://urn.nsk.hr/urn:nbn:hr:109:504217; https://repozitorij.unios.hr/islandora/object/ptfos:2862/datastream/FILE0 |
| الاتاحة: | https://repozitorij.unios.hr/islandora/object/ptfos:2862 https://urn.nsk.hr/urn:nbn:hr:109:504217 https://repozitorij.unios.hr/islandora/object/ptfos:2862/datastream/FILE0 |
| Rights: | info:eu-repo/semantics/openAccess ; http://creativecommons.org/licenses/by-nc-sa/4.0/ |
| رقم الانضمام: | edsbas.7F77CB7F |
| قاعدة البيانات: | BASE |
| الوصف غير متاح. |