Determinación de compuestos antioxidantes en subproductos de cacao "testa"

Abstract

Abstract: In the present study, the availability of cocoa seed (Theobroma cacao L.) was evaluated as a possible source of antioxidants. The samples used were supplied by the Kallari Foundation located in Napo-Ecuador. CO2 was used under supercritical conditions as extraction solvent. The particle size of the sample used was between >250 and ≤500 µm, it was treated with a flow of 10,000 ml CO2/min for 3 hours. The effect of temperature (35 and 40 °C) and pressure (150 and 200 bars) on the extraction yield, concentration of total phenols and antioxidant capacity of the extracts was determined. Soxhlet with hexane was used as a comparison method. The total phenolic content was measured by the Folin-Ciocalteu method and the antioxidant capacity was evaluated by the ABTS, DPPH and FRAP methods. 200 bars and 35 °C were chosen as the best conditions, obtaining 2.87% in performance; a concentration of total phenols of 35.43 mg GAE/100 g and concentrations of antioxidant capacity according to the ABTS, DPPH and FRAP methods of: 1.48; 4.09 and 1.48 µmol ET/g respectively.