Abstract
This is the first report on the extraction of cocoa bean shell (CBS) using deep eutectic solvents (DESs). Screening results with 16 different choline chloride-based DESs showed how choline chloride:oxalic acid DES was the most suitable solvent for the extraction of the bioactive compounds from CBS and that concentrations varied greatly depending on the used solvent. The DES extraction was compared to the DESs coupled with microwave extraction (MAE), and the yields of the extracted compounds were higher for DES/MAE. For theobromine, the obtained yields for DES extraction were 2.145–4.682 mg/g, and for caffeine, were 0.681–1.524 mg/g, whereas for DES/MAE, the same compounds were obtained in 2.502–5.004 mg/g and 0.778–1.599 mg/g. Antioxidant activity was also determined, using DPPH method, obtaining 24.027–74.805% activity for DES extraction and 11.751–55.444% for DES/MAE. Water content significantly influenced the extraction of targeted active compounds from CBS, whereas extraction time and temperature did not show statistically significant influence. The extraction temperature only influenced antioxidant activity. The study demonstrated how extraction using DES and microwaves could be of a great importance in the future trends of green chemistry for the production of CBS extracts rich in bioactive compounds.
Highlights
To minimize food waste during processing of raw materials, a new age tendency is to transform it into valuable products with certain nutritional value
There we indicated that the time of 60 min is sufficient for the extraction of bioactive compounds from plant material
Some of the deep eutectic solvents (DESs) possess a high viscosity at room temperature, which can be reduced by the increased temperature and the addition of water
Summary
To minimize food waste during processing of raw materials, a new age tendency is to transform it into valuable products with certain nutritional value. Cocoa bean shell (CBS) is just one of these food industry by-products, which contains a number of bioactive compounds that can be extracted and used for different purposes. In the production of chocolate and its products, the CBS is removed from the cocoa bean cotyledons, during the pre-roasting or after the roasting process. In the fermentation, roasting, and alkalization process, some bioactive compounds, like theobromine and phenols, can migrate from cocoa bean to CBS [1,2]. Enriched CBS could potentially be an interesting ingredient in other production processes [1]. Okyama et al [2] in their review study mentioned Africa, America, Asia, and Oceania as the major parts in the world for the production of cocoa beans
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