PROCESS TO OBTAIN COCOA BEAN EXTRACT RICH IN FLAVONOIDS AND ANTIOXIDANTS THROUGH CRUDE EXTRACT PARTITION

Abstract

This invention relates to a process for obtaining cocoa bean (Theobroma cacao L.) extract rich in flavonoids and antioxidants through partitioning the crude extract using solvents based on differences in polarity. The process consists of the stages of cocoa bean raw material preparation, polyphenol extraction, and partitioning the crude extract. The stages of raw material preparation include depulping, blanching, cold water soaking, seed coat removal, freeze-drying, crushing, and sieving the cocoa nibs. The stages of polyphenol extraction include fat extraction using hexane, polyphenol extraction using 80% ethanol, filtration, solvent evaporation, freezing, and freeze-drying to obtain a dry crude extract. The partitioning stage is carried out by mixing the dry crude extract with distilled water, partitioning using ethyl acetate solvent, and evaporating the solvent to obtain a partitioned cocoa bean extract.The resulting extract has a total flavonoid content of at least 447.57 mg catechin equivalents / g extract, antioxidant activity (ICâ‚…â‚€) of no more than 7.74 ppm, and is dominated by procyanidin dimer B2 compounds. The partitioned extract can be used as a source of natural antioxidants in the food and pharmaceutical fields.

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