Evaluation of the Nutritional Composition of Cocoa Bean Shell Waste (Theobroma cacao) and Application in the Production of a Phenolic-rich Iced Tea

Author(s):  
Sara Micaelle Dos Anjos Lopes ◽  
Marcos Vidal Martins ◽  
Volnei Brito de Souza ◽  
Fabricio Luiz Tulini
2014 ◽  
Vol 2014 ◽  
pp. 1-6 ◽  
Author(s):  
Ganiyu Oboh ◽  
Ayokunle O. Ademosun ◽  
Adedayo O. Ademiluyi ◽  
Olasunkanmi S. Omojokun ◽  
Esther E. Nwanna ◽  
...  

Background. This study sought to investigate the antidiabetic and antihypertensive mechanisms of cocoa (Theobroma cacao) bean through inhibition of α-amylase, α-glucosidase, angiotensin-1 converting enzyme, and oxidative stress. Methodology. The total phenol and flavonoid contents of the water extractable phytochemicals from the powdered cocoa bean were determined and the effects of the extract on α-amylase, α-glucosidase, and angiotensin-1 converting enzyme activities were investigated in vitro. Furthermore, the radicals [1,1-diphenyl-2 picrylhydrazyl (DPPH), 2,2..-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid) (ABTS), hydroxyl (OH), and nitric oxide (NO)] scavenging ability and ferric reducing antioxidant property of the extract were assessed. Results. The results revealed that the extract inhibited α-amylase (1.81 ± 0.22 mg/mL), α-glucosidase (1.84 ± 0.17 mg/mL), and angiotensin-1 converting enzyme (0.674 ± 0.06 mg/mL [lungs], 1.006 ± 0.08 mg/mL [heart]) activities in a dose-dependent manner and also showed dose-dependent radicals [DPPH (16.94 ± 1.34 mg/mL), NO (6.98 ± 0.886 mg/mL), OH (3.72 ± 0.26 mg/mL), and ABTS (15.7 ± 1.06 mmol/TEAC·g] scavenging ability. Conclusion. The inhibition of α-amylase, α-glucosidase, and angiotensin-1 converting enzyme activities by the cocoa bean extract could be part of the possible mechanism by which the extract could manage and/or prevent type-2 diabetes and hypertension.


2017 ◽  
Vol 29 (2) ◽  
Author(s):  
Sulistianingsih S. ◽  
Irmaleny I. ◽  
Opik Taofik Hidayat

Introduction: Remineralization is the process of returning mineral ions into a hydroxyapatite structure characterized by mineral deposition on the enamel surface. The presence of mineral deposition would affect the microhardness of tooth enamel. Fluorine, as the remineralization agent is known with side effects such as fluorosis. Cocoa bean extract contains theobromine that can be used as an alternative remineralization ingredients. The objectives were to determine enamel microhardness after remineralization using cocoa bean extract as natural material and to compare with fluorine as synthetic material. Methods: Thirty-six maxillary first premolar tooth crowns was cut and planted in the epoxy resin. Teeth were then immersed in demineralization solution at pH 4 for 6 hours. The sample were divided into 2 groups, 18 for the fluorine group and the remaining group of cocoa extract. Vickers microhardness test was used before treatment, both after demineralized and remineralized. Results: The value of enamel microhardness before treatment in the fluorine group was 376.17 VHN as average value and the cocoa extract group was 357.33 VHN. After demineralization in fluorine group was 268.13 VHN and cocoa extract group was 235.93 VHN. After remineralization in fluorine group and cocoa extract group, respectively, 321.08 VHN and 293.86 VHN. The results of the analysis revealed that the level of enamel microhardness after remineralization was not significantly different in both groups (p>0.05). Conclusions: The findings indicated the ability of cocoa extract to increase the microhardness of enamel and implies the potential as a fluorine substitution for remineralization.


LWT ◽  
2016 ◽  
Vol 65 ◽  
pp. 731-738 ◽  
Author(s):  
M.V.S. Sandhya ◽  
B.S. Yallappa ◽  
M.C. Varadaraj ◽  
J. Puranaik ◽  
L. Jaganmohan Rao ◽  
...  

Author(s):  
Jumriah Langkong ◽  
Meta Mahendradatta ◽  
Mulyati M Tahir ◽  
Nurlaila Abdullah ◽  
Marina Reski

Cocoa bean husk is one of the product of cocoa which is only utilized as animal feed and has low economic value. Economic value of cocoa bean husks can be enhanced by extracting the husk using methanol into powder and applied to a process product namely cookies. Cookies are types of biscuit which are made from soft dough, high in fat and relatively crisp. The purpose of this study was to determine the amount of powder that was added and its impact to the cookies product. The analysis was done for sensory test, moisture content, fat content and protein content. The result showed that water content ranged from 2.39% - 4.85%. Fat content ranged from 7.57% - 8.64%, and ash content ranged from 0.73% - 2.02%. In the organoleptic test, the color and odor which were preferred by the panelists was treatment A0 (control) whereas the taste and texture was treatment A1 (addition of 5% powder).


2010 ◽  
Vol 8 (3) ◽  
pp. 448-453
Author(s):  
Ratna Agung Samsumaharto

A study was carried out to characterize the cocoa lipase from cocoa beans (Theobroma cacao, L.) of clone PBC 159. The optimum temperature of cocoa lipase was 30-40 °C and the pH optimum was 7.0-8.0. The moleculer weight of the lipase enzyme was in between 45-66 kDa. The results indicate that Km value for cocoa bean lipase was 2.63 mM, when trimyristin was used as a substrate. The incubation of cocoa bean lipase with triolein and tributyrin (as substrate) yielded Km of 11.24 and 35.71 mM, respectively. The Vmax value obtained from the incubation of the lipase with a wide range of substrates, including tributyrin, trimyristin and triolein, are expressed as µmole acid/min/mg protein for cocoa lipase. Vmax values decreased with the increase in the triacylglycerol chain-length, with Vmax values of 27.78, 13.16 and 11.63 µmole acid/min/mg protein when incubated with tributyrin, trimyristin and triolein, respectively. Inhibition of lipase occurred in the presence of diisopropyl flourophosphate, N-bromosuccinimide and 5,5-dithiobis-(-2-nitrobenzoic acid).   Keywords: characterization, lipase, cocoa beans


1970 ◽  
pp. 47-54
Author(s):  
Siti Nurjanah ◽  
Nopiyansyah Nopiyansyah ◽  
Ira Dwi Rahmawati

Cocoa bean is one part cocoa plant which has many benefit in the health field. Polyphenolic compounds cocoa bean proven to have activity antioxidants and antibacterial. This research purposes to prove that cocoa bean extract (Theobroma cacao) could be formulated become cream preparation and had antibacterial activity against Propionibacterium acne. In this research cocoa bean extract formulated in cream preparation with different extract concentration such as, F1 (3%), F2 (6%) and F3 (12%) with using stearic acid, paraffin liquid, adepslanae, as oil phase, TEA, aquadest as water phase, and methyl paraben as preservative. Then that were evaluated of homogenity, organoleptic, pH, viscosity dispersive power, glutinous power and inhibition power of antibacterial. Result of evaluation of stock had a pH range of between 6,4-8,1, the viscosity range from 2324-526 cps 1, dispersive power between 5,47-6,95 cm, and the glutinous power between 4,2-5,3 second. Each formula was stable in storage cycling testand temperature 40ºC ± 2ºC, 28ºC ± 2ºC, 4ºC ± 2ºC and the three formulas had antibacterial of Propionibacterium acne. The conclusion of this study is cocoa bean extract could be formulated in cream preparations and had a zone of inhibition against bacteria Propionibacterium acne. Keywords: Antibacterial cream, Propionibacterium acne, Theobroma cacao


Author(s):  
Muhammad Isa Dwijatmoko ◽  
Budi Nurtama ◽  
Nancy Dewi Yuliana ◽  
Misnawi Misnawi

Cocoa bean is a rich source of polyphenols, which are the largest group secondary metabolite with natural antioxidant property. Polyphenols from cocoabeans was reported to possess health benefits. Fermentation, one step in cocoa processing is needed to improve the quality of cocoa in which the concentration of cocoa bean polyphenols might decrease significantly through oxidation and exudation. Cocoa polyphenols content among different cocoa clones mightalso vary. The aims of this study were to determine total polyphenols, total flavanoid, epicatechin, and catechin content in several cocoa clones, those wereSulawesi 1, Sulawesi 2, ICCRI 03, and KW 617. Until now, characterization of polyphenols from those clones has not been reported. The effect of five daysfermentation to those parameters was also studied. The results of the study showed that fermentation and type of clones significantly affected total of polyphenols, total of flavanoids, epicatechin, and catechin content of the cocoa, there is also an interaction between fermentation and type of clones. Unfermented of Sulawesi 1 had the highest total polyphenols of 96.94±5.83 mg/g, total flavanoids of 90.92±1.89 mg/g, epicatechin of 52.50±0.46 mg/g, and catechin of 1.99±0.02 mg/g content compared to other clones. Among five days fermented cocoa beans, Sulawesi 2 showed the highest total polyphenols and total flavanoids content, while ICCRI 03 had the highest epicatechin and catechin content than other clones. Thus, in can be concluded that although fermentation is required to improve the flavor quality of cocoa, it significantly reduced the content of bioactive compounds. This effect varied amongdifferent cocoa clones.


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