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THEOBROMA CACAO: COCOA BEAN SHELLS AS A SOURCE OF PHENOLIC COMPOUNDS TO PREVENT METABOLIC SYNDROME

Abstract:

Phenolic compounds are associated with a reduction of risk factors related to metabolic syndrome. Cocoa bean shell is one of the main byproducts generated from cocoa processing and is an important source of phenolic compounds. This chapter discusses (i) the optimum parameters to extract polyphenols from cocoa bean shell and (ii) the development of a method for the identification of phenolic acids in cocoa bean shell infusion using capillary electrophoresis. Extraction was performed using reflux, and ultrasound-assisted extraction and the phenolic acid profile was validated according to the guidelines established by the International Council for the Harmonization of Technical Requirements for the Registration of Pharmaceutical Products for Human Use (ICH). Results showed that the optimum conditions to obtain polyphenols were in reflux using water as a solvent for 5 minutes (262.76±20.66 mg GAE/100 g). Further, satisfactory results were obtained for the phenolic profile. Nevertheless, no phenolic acids (gallic, syringic, benzoic, chlorogenic, and caffeic) were detected in the infusion of cocoa bean shell. This study revealed that cocoa bean shell represents a high potential of use in the