Extraction of bioactive compounds from cocoa shell waste: Method optimization and comparison based on yield and sustainability

JUAN MANUEL SILVA; JOHN SHI; CARLOS E. BOSCHETTI; FERNANDA SVAIKAUSKAS; MARIA G CORRADINI

Conferencia; 24th Annual Green Chemistry& Engineering Conference; 2020

Green Chemistry Institute, American Chemical Society

Cocoa bean shells are the main by-product of the roasting step in the production of chocolate and are considered an unavoidable waste product. Consequently, they are discarded or burnt for energy source. Despite their current limited use, the shells have a relatively high content of polyphenols, which exhibit present beneficial properties to health, particularly as antioxidant compounds. The objectives of this work were to optimize and evaluate different polyphenols extraction methodologies from cocoa shells based on the results of the Folin-Ciocalteu assay, fluorescence fingerprints and Eco-Scale, and select the most appropriate extraction conditions for cocoa shells samples from Latin America.