Cocoa Husk Research Articles

Characteristics of catechin extracted from cocoa husks using microwave assisted extraction (MAE)

Abstract. Rahayu PP, Rosyidi D, Purwadi, Thohari I. 2019. Characteristics of catechin extracted from cocoa husks using microwave-assisted extraction (MAE). Biodiversitas 20: 3626-3631. Cocoa husks, a by-product of cocoa processing, were investigated as a source of catechin. The objective of this research was to investigate the best extraction time for catechin of cocoa husk using microwave-assisted extraction (MAE). Four different treatments (4, 6, 8, and 10 min) were tested. Catechin was analyzed using Fourier transform infrared (FTIR) spectroscopy, and total phenol content (TPC) and total catechin content (TCC) were determined by liquid chromatography-mass spectrometry (LC-MS). The longest extraction time (10 min) produced the highest phenolic content, although it was similar to that obtained at 8 min. The IR spectra of the cocoa husk extract were stable for the 4, 6, and 8 min extractions. However, the spectra after the 10 min extraction showed more peaks, especially for phenolic compounds and catechins. The mass spectra of catechin showed a peak at RT 3.11 and a protonated ion peak [M+H]+ at m/z 307. The results for TPC, TCC, FTIR, and LC-MS indicated that a 10 min extraction using MAE was the optimum treatment.

Functional Properties of Casein Added with Catechin Extracted from Cocoa Husk

Casein is one of the major protein components in milk. Its functional properties allow casein to be preferred by the consumers. In addition, casein could be collected as bioactive compositions to be added to food. The purpose of this study was to observe the functional properties of casein added with catechin from cocoa husk in terms of emulsions, emulsion activity, foaming, solubility, and sedimentation. The treatment was carried out by using a completely randomized experimental design (CRD) method with five treatments of different catechin concentrations (control; 0.5%; 1,0%; 1,5%; 2%). The results of the study were analyzed with analysis of variance and followed with least significant difference (LSD) test. The different catechin concentrations gave a highly significant effect on emulsion stability, foaming and sedimentation and didn’t give a significant difference in solubility and emulsion activity between the five treatments. The best treatment in this research was at 2% catechin addition.

The feasibility of growing highbush blueberry (V. corymbosum L.) on loamy calcic soil with the use of organic substrates

The substrate and especially its reaction is the most important aspect affecting the success of highbush blueberry cultivation. The limited availability of suitable soils forces producers to look for alternative cultivation methods.The substrates can be used in a variety of growing systems, including forming substrates in the mound form or filling with them trenches. Both systems require different outlays to set up a plantation. They also create different conditions for plant growth.The experiment evaluated the yield, chemical composition (N, P, K, Ca, Mg, Cu, Fe, Mn and Zn) of highbush blueberry leaves and fruits and changes in chemical composition of soil and substrate during cultivation (pH, general and available mineral nutrients). The research materials were collected at a research station of the West Pomeranian University of Technology Szczecin in Poland in 2014-2016. Two-year-old bushes of the 'Brigitta Blue' were planted in 2012. In the field experiment, sawdust, peat and cocoa husk were used in the cultivation in the flat (trenches with a depth of 35 cm and a width of 100 cm) and mound systems (with 35 cm in height and 100 cm in width). The blueberries used for growing sawdust, peat and cocoa husk substrates had a different chemical composition. The most suitable conditions for the growth of blueberries were provided by sawdust and peat substrates and the worst of cocoa husk. The cocoa husk substrate had a high pH and was resistant to changes in reaction (start 6.58; end 6.32–6.61 in KCl). It was also characterized by excessive abundance in macroelements. The growth of bushes was the weakest and yielding at a low level (0.39–0.53 kg per bush). The substrate of sawdust was more prone to lowering the pH (6.12; end 4.15–4.53 in KCl). Peat pH was stable during the experiment. Better grew and yielded bushes resulted when planted in peat in the flat system, or in sawdust in the mound system. The mound cultivation system had a more favorable effect on the substrate's chemical properties than the flat soil system. In general, in the flat cultivation system, the plants took better off the macro and micronutrients from the tested substrates. Due to the lower workload, it is recommended to prepare the plantations for growing highbush blueberries in the mound system. The mound cultivation system shaped the chemical properties of substrates more advantageously than the flat system. Sawdust and peat affected the soil negatively - mainly for lowering pH and mineral composition. Larger changes were found in the mounds cultivation system.

Influence of functional ingredients on starch gelatinization in sponge cake batter

The present study evaluated the thermal properties of sponge cake batters with different functional ingredients, and the effects of their adding on starch gelatinization. Samples of sponge cake batter: with wheat flour (control batter), with a reduced quantity of wheat flour and addition of functional ingredients (sponge cake batter with 50% einkorn wholemeal flour, sponge cake batter with 20% Jerusalem artichoke powder, sponge cake batter with 35% cocoa husk powder) were investigated. Using the method of differential scanning calorimetry (DSC) the starch gelatinization temperature intervals (°C) and energies of the different batters during baking were evaluated. Based on the experimental results, it could be concluded that the addition of functional ingredients in the cake batter retard the starch gelatinization. The gelatinization occurs at higher temperature and with higher energy consumption. The retarding effect of the functional ingredients is related to the water binding capacity and the presence of dietary fiber.

Supercritical extraction of bioactive compounds from cocoa husk: study of the main parameters

Supercritical extraction of bioactive compounds from cocoa husk: study of the main parameters

Supercritical extraction of bioactive compounds from Cocoa husk: study of the main parameters

Cocoa is a product of natural origin rich in polyphenols, mainly procyanidins and flavan-3-ols, which has a high antioxidant power. Its regular consumption brings positive health effects. The objective of the present study was to evaluate the effects of diameter of particle, extraction time, temperature, pressure and ethanol concentration in the supercritical fluid extraction (SFE) of bioactive compounds from cocoa husk. This work was developed in two stages. The first stage was aimed to study the impact of the particle size and extraction time. Extractions were carried out under constant conditions. Once particle size and extraction time were defined, it gave way to the second stage, where the effect of three levels of temperature (308.15, 313.15 and 318.15 K), pressure (10, 15 and 20 MPa) and concentration of ethanol (2, 11, and 20% ethanol) were evaluated. The results of this study suggest that particle sizes less than 0.26mm and extraction times exceeding 147min could increase the total polyphenol content (TPC). Finally, a multivariate statistical analysis was developed, showing that the most favorable conditions for obtaining extracts rich in polyphenols corresponded to 308.15K, 20MPa and 20% ethanol, under which the TPC was 35.11(±1.57)EAGmg/LEg, a total flavan-3-oles content (TFC) of 12.89 (±0.51)EEPmg/gLE and total carotenoids content (TCC) of 64.35(±1.54)EBC mg/gLE. The results obtained suggest that SFE favors the extraction of apolar compounds (carotenoids) from cocoa husk. Likewise, for the optimal extraction point, husk cocoa showed antioxidant capacity of 489.58μmol ET/LEg.

Antibacterial And Antioxidant Activities Of Ethanol Extracts Of Cocoa Husk (Theobroma cacao L.) With Maltodextrine In Various Concentration

Cocoa husk ((Theobroma cacao L.) has antioxidant and antimicrobial activity which has the potential as a natural preservative of food, but in its use the cocoa rind extract has a disadvantage because of its short shelf life and limited application to foodstuffs, therefore prevent damage and extend the shelf life, one of the efforts that can be done is to encapsulate the extract. This study aims to determine the antibacterial and antioxidant activity of encapsulated cocoa peel extract, this study begins with the treatment of extraction of cacao pods with ethanol solvent by comparison of cacao pods powder : 1: 4 solvent. Cocoa husk used are yellow harvested fruits, then chopped and dried to form flour. The sample was extracted by maceration with ethanol solvent. Antioxidant testing was carried out by DPPH method, while the antibacterial test was carried out by well diffusion method. This study used a completely randomized design method (CRD) with 5 treatments using a maltodextrin concentration of 20% (M1); 30% (M2); 40% (M3); 50% (M4) and 60% (M5) and repeated 3 times.This study concluded that encapsulant extract of cocoa husk using maltodextrin 20% had the highest antioxidant and antimicrobial activity compared to other treatments, namely 30% concentration; 40%; 50% and 60% but for treatment 20% and 30% there is no difference. Ethanol extracts of fruit peels can be made in the form of encapsulants which are very likely to be used as natural preservatives.

Valorization of Cocoa Husks: Pectin Recovery.

Food processing by-products are usually cheap and abundant and can be source of valuable molecules of great interest to various industries like the pharmaceutical or the food ones. In this frame, the husks of roasted cocoa beans, that are a by-product of the cocoa processing industry, can constitute a source of pectin. The recovery process has been already defined at laboratory scale with boiling acid extraction (pH 2.5). This process is suitable to recover a quantity of pectin, expressed as anhydro-galacturonic acid (AGA), around 8 g AGA/100 g dry husks; this pectin is characterized by low degree of methylation (%DM around 31) and acetylation degree lower than 2%. In this paper the effects of some operative conditions on pectin quantity and quality were studied, in order to optimize the parameters that can make the process economically competitive: the in-excess quantities of solvents and operation time were reduced, without altering yield and pectin characteristics. In particular, the extract was concentrated by 13.3%, the ethanol for pectin precipitation was reduced (ratio extract to ethanol equal to 1:4), and it was also demonstrated that a single washing with 40% ethanol is sufficient to obtain a purified product.

Chemical composition and gross energy content of commonly available animal feedstuff in Sri Lanka

The aim of the present study was to evaluate the chemical composition and gross energy content of currently available feedstuff used for animal feeding in Sri Lanka. A total of 35 feedstuff including 10 energy supplements, 11 plant protein supplements, 3 animal protein supplements, 2 mineral supplements, 3 grasses, and leaves of 6 tree species was evaluated. Proximate composition, van Soest fiber content, in vitro dry matter digestibility, gross energy (GE) and mineral content of the feedstuff were measured using standard protocols. Values were expressed as percentage dry matter (DM) for proximate constituents and van Soest constituents, and kcalg-1 DM for gross energy content. The crude protein (CP) content of plant protein supplements varied from 24.4 % DM [black gram ( Vigna mungo ) husk] to 61.3 % DM (corn gluten meal); however animal protein supplements had less variation in CP content [varied from 50.3 % DM (meat & bone meal) to 69.2 % DM (fish meal)]. Portia ( Thespesia populnea ) leaves had more CP (15.9 % DM) and ether extract (EE) content (9.9 % DM) than all other roughages except manilkara leaves ( Manilkara hexandra ), which had 15.4 % DM EE. Cocoa ( Theobroma cacao ) husk contained the highest crude fibre content (38.3 % DM) when compared to all the other evaluated ingredients. GE content was highest in brewery waste (4.78 kcalg-1 DM) and lowest in coconut distillery waste (2.97 kcalg-1 DM). Mineral content of animal protein supplements was higher than in the other concentrates and roughages. In vitro dry matter digestibility of the concentrates was higher than that of roughages. The same trend was observed in organic matter digestibility. The data collected from the current study will be useful for balanced ration formulation for animals living under farm conditions in Sri Lanka.

Kinetics of Mercury and Nickel Adsorption Using Chemically Pretreated Cocoa (Theobroma cacao) Husks

Abstract. Agroindustrial wastes have been widely used to prepare adsorbents for heavy metal removal because of their low cost, accessibility, and high efficiency. This work focuses on preparing a novel material from cocoa ( L.) husk residual biomass chemically modified with sodium hydroxide for used as a biosorbent for nickel and mercury uptake. The cocoa husk residual biomass was characterized by FT-IR analysis to test the diversification of functional groups. The effect of particle size on removal yield was evaluated through batch adsorption experiments. The experimental results were fitted to mathematical models to determine the adsorption kinetics and isotherms. Particle size significantly affected the adsorption process, and the highest removal yields (91.59% and 79.96%) were achieved using 0.36 mm and 0.5 mm particles for Hg (II) and Ni (II) ions, respectively. The adsorption kinetic model that best fit the experimental data corresponded to the Elovich model, with correlation coefficients (R2) above 0.89. The adsorption process of nickel and mercury onto cocoa husk biomass followed the Freundlich isotherm model. The results show that modification with sodium hydroxide improves the adsorption capacity of cocoa husk residual biomass, indicating that this novel material could be efficiently applied for nickel and mercury uptake. Keywords: Adsorption, Heavy metals, Removal yield.

Cocoa husk application in the enrichment of extruded snack products

The aim of this research was to enrich extruded snack with cocoa husks. It was added to corn grits in 5%, 10%, and 15% d. m., the moisture was set to 15%, and the prepared samples were extruded in a laboratory single screw extruder at 135/170/170°C, with 4 a mm‐round die and a screw with the compression ratio of 4:1. Physical properties, resistant starch (AOAC 2002.02), starch damage (AACC 76‐31), polyphenol content (Folin‐Ciocalteau), and antioxidant activity (DPPH) were determined. Although the addition of cocoa husk resulted in harder, darker snacks with increased retrogradation tendency, these properties were still in the acceptable range. Resistant starch, polyphenol content and antioxidant activity of the flips increased proportionally with the addition of cocoa husks, while starch damage slightly decreased, indicating that cocoa husk may be successfully employed as an agent for the fortification of nutrients.

Utilization of cacao peel waste to K2O heterogeneous catalyst in biodiesel synthesis by waste cooking oil: effect of catalyst calcination temperature

Calcination is one way to take advantage of K2O content of cocoa pods husks potential as a catalyst in the production of biodiesel. The purpose of this research is the utilization of waste pod husks as heterogeneous catalysts in the manufacture of biodiesel from waste cooking oil. The catalyst preparation procedure of the cocoa shell ash is waste cocoa husk first cleaned by washing, so free from impurities such as mud and other substances. The peel then cut into small pieces and dried in the sun for two weeks to reduce the water content of the cocoa peel and smoothed by using ballmill. In this study, an analysis that is proximate analysis such as the water content of the sample and the catalyst, volatile matter, ash content, yield of ash, fixed carbon, pH and also do analysis of the pore structure of the catalyst by using analysis of SEM-EDS analysis and potassium (K2O) with AAS analysis. The best conditions are obtained the purity of 99.58% with a methyl ester methyl ester yield of 92.68% with a mole ratio of alcohol and the use of used cooking oil 12: 1, a reaction temperature of 65 °C, the amount of catalyst is 6% (w / w) which are calcined at a temperature of 650 °C and reaction time of 180 minutes. The results of the present study indicate that the use of cocoa peel and used cooking oil is a catalyst and cheap raw materials suitable in the manufacture of biodiesel.

Extraction optimization of pectin from cocoa pod husks (Theobroma cacao L.) with ascorbic acid using response surface methodology

Cocoa husks were used as the source for the pectin extraction by sugar acid treatment. A full factorial design was applied to screen the independent variables influencing the yield and uronic acid content. Followed by response surface methodology (RSM) was conducted using central composite design to optimize the extraction conditions. The optimized extraction condition was denoted as pH 2.5/95 °C/45 min. The yield and the uronic acid content of the extracted pectin was determined as 4.2 ± 0.12% and 74.5 ± 0.3% respectively. The extracted pectin was proved to be low methoxy pectin (LM pectin) with an 8.1% degree of esterification (DE). The pectin solutions showed shear thinning behaviour which was explicated by Williamson model. This work promotes environmentally friendly technology for pectin isolation.

A simple and efficient method for enrichment of cocoa polyphenols from cocoa bean husks with macroporous resins following a scale-up separation

The aim of this study is to develop an efficient method for the decaffeination and enrichment of the polyphenols from cocoa husks extracts. LX-17 was selected for the exploration of optimal processing parameters from eight kinds of macroporous resins. The adsorption kinetics and thermodynamics of (−)-epicatechin (EC) were studied prior to the scale-up separation. The optimum parameters for separation were as follow: 6.0 mg/mL cocoa extracts, pH 2.0, 25 °C column temperature, flow rates of adsorption and desorption 1.6 BV/h (Bed Volume, the volume of the resin) and ethanol-water (20:80, 50:50, 95:5, v/v) solutions in the gradient elution. In the scale-up separation, 2 kg of cocoa husks were extracted in 20 L 50% ethanol solutions, separated on 3 L LX-17 resins and yielded 34.99 g cocoa polyphenols. This method significantly increased the total polyphenol contents from 2.23% to 62.87% with a recovery yield of 78.57%.

Xanthan Gum Production by Xanthomonas campestris pv. campestris IBSBF 1866 and 1867 from Lignocellulosic Agroindustrial Wastes.

This study aimed to evaluate the properties of xanthan gum produced by Xanthomonas campestris pv. campestris 1866 and 1867 from lignocellulosic agroindustrial wastes. XG was produced using an orbital shaker in a culture medium containing coconut shell (CS), cocoa husks (CH), or sucrose (S) minimally supplemented with urea and potassium. The XG production results varied between the CS, CH, and S means, and it was higher with the CH in strains 1866 (4.48gL-1) and 1867 (3.89gL-1). However, there was more apparent viscosity in the S gum (181.88mPas) and the CS gum (112.06mPas) for both 1866 and 1867, respectively. The ability of XGCS and XGCH to emulsify different vegetable oils was similar to the ability of XGS. All gums exhibited good thermal stability and marked groups in the elucidation of compounds and particles with rough surfaces.

Improving quality and digestibility of cocoa pod with white rot fungi

White rot fungi is a type of fungus that is able to degrade lignin in the feed material from waste, so it can be used to increase the added value of cocoa pod as alternative feed ingredients to meet the nutritional needs of cattle. The purpose of this study is to investigate the use of white rot fungi in improving the quality and digestibility cocoa pod as feed. The study consisted of two phases, namely fermentation using three isolates of white rot fungi (Coprinus comatus, Corilopsis polyzona and Lentinus torulosus) on pod husks and quality testing in vitro digestibility of fermented. Results of analysis of variance show that the treatment was highly significant on the content of lignin, cellulose and hemicellulose pod husks. Fermented cocoa husks with white rot fungi can degrade lignin content of 1.42% - 12.28% and highly significant improved on in vitro digestibility of dry matter and organic matter. The conclusion, isolates of white rot fungi most active in degrading lignin was Lentinus torulosus isolates and less ability to degrade cellulose and hemicellulose.

PEMANFAATAN LIMBAH KAKAO SEBAGAI PAKAN TERNAK KAMBING

Feed is the main component in livestock industry, and contributes 70% of the total farming cost. Agriculture by-product is one of the alternative feed ingredients for goat feed. The width of cocoa estates in Indonesia in period 2003-2007 shows the highest improvements (43,5 %) than other commodity estates, thus cocoa estates have integrated prospect with livestock industry. Cocoa husk is the most waste of cocoa (73,77 %) and contains raw protein and energy which is not too different with kinggrass, so can substitute green feed more than half. The potential of livestock integrated with the cocoa estates ha a good prospect on the public estate’s development. Cocoa estate has a good prospect to support the integrated with goat farming, however it need s a real concept of the integrated program that work sustainable. The potency of cocoa estate has carrying capacity of 6.05 head goats for 1 hectare area. This is based on the need of the feed from cocoahusk of 1.5 kg/head/day.Keywords : cocoa waste, goat feed

PENGGUNAAN BIOCHAR DAN DEKOMPOSER DALAM PROSES PENGOMPOSAN LIMBAH KULIT BUAH KAKAO SERTA PENGKAYAAN MIKROB PELARUT FOSFAT (MPF) UNTUK MENINGKATKAN KUALITAS PUPUK ORGANIK

Indonesia merupakan penyumbang ketiga pasar kakao dunia. Hal ini menyebabkan limbah padat yang dihasilkan mencapai lebih dari 60% dari total produksi buah. Namun penggunaan limbah kulit buah kakao oleh petani belum optimal. Umumnya petani hanya membuang atau membenamkan saja limbah kulit buah kakao tanpa diolah terlebih dahulu menjadi pupuk organik berkualitas. Penelitian ini bertujuan untuk mengetahui: (i) Pengaruh biochar dan dekomposer dalam mempercepat proses pengomposan limbah kulit buah kakao dan memperbaiki kualitas pupuk organik, (ii) Mengetahui pengaruh penambahan Bakteri Pelarut Fosfat (BPF) ke dalam pupuk organik yang berasal dari limbah kulit buah kakao terhadap pertumbuhan bibit kakao (Theobroma cacao L.). Penelitian ini dilaksanakan mulai dari September 2014 sampai dengan Agustus 2015. Penelitian tahap pertama dilakukan dengan menggunakan rancangan faktorial 2 faktor dalam Rancangan Acak Lengkap (RAL) untuk mengevaluasi pengaruh penambahan biochar dan dekomposer terhadap percepatan proses pengomposan limbah kulit buah kakao. Perlakuan yang diteliti adalah: (i) Biochar (tanpa biochar dari bobot kering bahan pupuk organik dan biochar 10% dari bobot kering bahan pupuk organik), (ii) Dekomposer (tanpa dekomposer dan dekomposer 100 g kg-1 bahan pupuk organik dengan kerapatan ± 106 SPK ml-1). Penelitian tahap kedua menggunakan rancangan faktorial 3 faktor dalam Rancangan Acak Lengkap (RAL). Perlakuan yang diteliti adalah: (i) Jenis pupuk organik (tanpa pupuk organik, pupuk organik, pupuk organik dan biochar), (ii) Inokulan Bakteri Pelarut Fosfat (BPF), (tanpa inokulan BPF, inokulan BPF A dan inokulan BPF B), (iii) Dosis pupuk P (tanpa pupuk P, pupuk SP-36 1 g P2O5, pupuk SP-36 2 g P2O5 , dan pupuk fosfat alam 2 g P2O5 ). Hasil penelitian menunjukkan bahwa pemberian biochar dan dekomposer tidak mempercepat proses pengomposan. Pemberian biochar dan dekomposer meningkatkan kadar asam humat. Pemberian fosfat alam 2 g P2O5/2.2 kg BKM meningkatkan pertumbuhan tinggi bibit kakao. Pemberian pupuk organik dengan biochar atau tanpa biochar pada faktor perlakuan inokulan BPF A dan BPF B meningkatkan secara nyata diameter batang bibit kakao. Pemberian pupuk organik meningkatkan diameter batang, tinggi tanaman, jumlah daun bibit kakao, berat kering akar dan berat kering batang bibit kakao.

Aprovechamiento de cáscara de theobroma cacao l. en la obtención de catalizador para producción de biodiésel

Currently, a large environmental problem is identified, depletion of non-renewable energy sources, inappropriate use of byproducts from various agroindustrial chains. What is sought are alternatives such as the case of biodiesel, which obtains the response of vegetable oils with alcohols and homogeneous catalysts of basic or acid type, however. Parallel saponification, problems of separation of the engine with the final product, generating lower performance and high costs, which leads to a biodiesel that cannot be competitive with petroleum diesel in economic terms. The byproducts of the cocoa agroindustry represent about 80% of the total weight of the fruit, so it is of great importance for the use, giving an added value. In the present work the effect of the treatment conditions and the concentration of the results obtained from the cocoa husk on the yield of the biodiesel using refined palm oil is evaluated. Where the different conditions of calcination of the cocoa husk are observed in order to obtain the contained potassium, then the basicity tests are carried out, the biodiesel obtaining, they are tested, they differ from the molar form of oil: methanol, analyzing which are the optimal conditions for the production of biodiesel with the solid oil obtained from the cocoa husk.

Encapsulation templated approach to valorization of cocoa husk, poppy and hemp macrostructural and bioactive constituents

In this study valorization of cocoa bean husk (Theobroma cacao L.), common poppy (Papaver somniferum L.) and industrial hemp (Cannabis sativa L.) as frequent waste and under-utilised raw materials was proposed by a recovery process of their macrostructural and bioactive compounds and their utilization in the formulation of alginate-based hydrogel particulate delivery systems. Compositional analysis of the raw materials was performed and a simple routine for simultaneous recovery of both macrostructural and bioactive fractions developed by sequential,solvent extraction and alkaline extraction-isoelectric precipitation at two different extraction temperatures (20 °C and 70 °C). An innovative approach to utilization of both recovered macrostructural and bioactive isolates in combination with alginate was examined, aiming to formulate particulate delivery systems constituted from the macrostructural fractions as the carrier adjuncts and encapsulating the produced bioactive extracts of used raw materials. Macrostructural isolates obtained at higher extraction temperature (70 °C) were characterized by better functional properties, i.e. higher recovery yields (<12.53%), lower WHC, higher FAC, higher foaming capacities (<280%) and stabilities (<200%), confirming those extraction parameters as the preferred ones for obtaining macroconstituent isolates for encapsulation purposes. The encapsulation-case study revealed potential protein-polysaccharide interactions which did not affect markedly the physico-chemical properties, but improved the polyphenols retention in the formulated particulate delivery matrix.