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.

Description

PROCESS TO OBTAIN RICH COCOA BEAN EXTRACT PARTITION FLAVONOIDS AND ANTIOXIDANTS SEQUENTIALLY Invention Engineering Field This invention concerns a process for obtaining a partition cocoa bean extract is rich in flavonoids and antioxidants sequential, more specifically, the present invention relates to methods to obtain more specific flavonoid extracts on cocoa beans, which are separated by tiered partitions based on the polarity of the active compound, especially for obtain procyanidin which is part of the flavonoid compound which is found in many cocoa beans which have activity high antioxidants so it is beneficial for health. Background of the Invention This invention has been known and used for active ingredients which has high antioxidant properties, which can used in extract form or as a core ingredient in the process encapsulation. Invention of cocoa bean flavonoid extract partition technology. also has been disclosed as contained in the United States patent US Number 20070077318A1 Date April 5, 2007. with the title PROCESS FOR PRODUCING COCOA POLYPHENOL CONCENTRATE. Where disclosed to obtain cocoa bean polyphenol concentrate used cocoa beans without fermentation, then continued with the process immersion blanching at a temperature of 85-100 “C for a period of time 3-15 minutes for 1inactivation of polyphenol oxidase enzyme. Drying of blanched cocoa beans is carried out at a temperature less than 85 “C to obtain a water content of no more than 15 8. Size reduction is carried out to obtain the product with particle size less than or equal to 300 jm. The next process is defatting and continued extraction and concentration of cocoa bean extract to obtain polyphenol concentrate.., but the invention still exists the shortcomings related to the concentrate produced are still very rough because it consists of various types of polyphenol compounds which is found in cocoa beans. Other inventions as disclosed in the United patents States. Number US008541045B2 dated September 24, 2013.. with title PROCESS FOR EXTRACTING COCOA POLYPHENOLS FROM COCOA BEANS.. where the process of extracting cocoa bean fat is revealed done to separate some or all of the fat cocoa so that the concentration of polyphenols in cocoa products can be improved... However, the invention mentioned above is still has some weaknesses and limitations another is that there is no prior treatment of the cocoa beans to inactivate the polyphenol oxidase enzyme which causes decrease in polyphenol content, no purification is carried out cocoa polyphenol extract. Furthermore, the proposed invention is intended to overcome the problems stated above by means of perform sequential partitioning on cocoa bean extract rich in flavonoids using various types of solvents based on differences in polarity levels. Brief Description of the Invention The main objective of this invention is to overcome pre-existing problems, especially the process for obtaining the partition of cocoa bean extract rich in flavonoids and antioxidants sequentially.., where a process for obtaining the partition of cocoa bean extract rich in flavonoids and antioxidants sequentially according to the present invention consists of fresh cocoa beans (not fermented).a, blanching cocoa beans by immersion using hot water at a temperature 95t2 “C for 5 minutes .b, extraction using ethanol 808 .c, filtration, concentration .d, lyophilization of concentrated extract e., sequential partition process using hexane solvent, chloroform, ethyl acetate, n-butanol and water respectively has a dielectric constant (at a temperature of 25 ?C) n-hexane, chloroform, ethyl acetate, n-butanol and water respectively 1.89: 4.81: 6.0: 17.8: and 78.54 f£., separation and concentration of g., lyophilization of the results of the extract partition which is characterized by the results of analysis of the total flavonoid content and the highest antioxidant activity. Another object of the present invention is to provide a method for obtain the partition of cocoa bean extract which is rich in flavonoids and high antioxidant activity as a source of compounds functional... Other goals and benefits as well as the meaning more complete than the following invention as an embodiment of the preferred and will be explained with reference to the pictures. accompanying image. Short Description of Image Figure 1 is a picture of the process for obtaining flavonoid-rich cocoa bean extract. Figure 2 is a picture of the seed extract partition process. sequentially. Complete Description of the Invention This invention will be fully described with reference to to the accompanying pictures. Referring to Figure 1, which shows a detailed image complete information about the process of obtaining cocoa bean extract rich in flavonoids, which consists of starting with a temperature process 95t2 “C for 5 minutes on fresh cocoa beans, after blanching immediately cool and drain. Next cocoa beans are peeled so that the skin and pulp are separated the flesh of the seeds (seeds without skin). Seeds removed from the skin are cleaned and frozen storage is carried out for 12 hours, then Lyophilization was carried out for 48 hours. Destruction of cocoa beans dry is done using a blender, the next process is fat extraction using hexane solvent, continued evaporation of the solvent, and fat-free cocoa powder is obtained. Powder then the polyphenols of the seeds are extracted using ethanol 808 assisted ultrasonication bath for 10 minutes, and concentration process, freezing of extracts, and lyophilization of extracts to then obtain a dry extract of cocoa beans rich in flavonoids. Referring to Figure 2, it shows the extract partition stages. sequentially using various solvents based on the level of polarity consisting of n-hexane, chloroform, ethyl acetate, n-butanol and water with dielectric constants respectively 1.89: 4.81: 6.0: 117.8: and “18.54, so that it is separated into n-hexane fraction, chloroform fraction, ethyl acetate fraction, n-butanol fraction and water fraction. Each each extract that has been partitioned, is carried out concentration, and lyophilization to obtain dry extract partition results. Total flavonoids and antioxidant activity showed the highest obtained in the ethyl acetate fraction. Total flavonoid content of the extract using ethyl acetate of 417.57t6.52 mg catechin equivalents / g extract and after being tested using UHPLC-MS / MS, some of them were detected The major component is the procyanidin dimer B2 component. The activity antioxidants in the extract resulting from partition using ethyl acetate shows an ICso value of 1.14t0.37, where this figure is greater than smaller than the standard BHT and ascorbic acid, which means the antioxidant activity of the extract partition is stronger compared to standard BHT and ascorbic acid. From the description above it is clear that the results of this invention can provide benefits to the food and pharmaceutical sectors as raw materials supplies because they can be obtained practically and efficiently flavonoid compound content and antioxidant activity high even higher than ascorbic acid and BHT and This invention truly presents an improvement which very practical especially the process of obtaining partitions cocoa bean extract is rich in flavonoids and antioxidants sequential.

Claims

1. A process to obtain cocoa bean extract partition rich in flavonoids and antioxidants sequentially consisting of (1l)cocoa beans, (2)blanching, (3)cooling, (4)dehulling seeds, (5) freeze-drying (lyophilization), (6) fat extraction, (7) polyphenol extraction, (8) extract partition using ethyl acetate is characterized by the results of the total content analysis flavonoids and the highest antioxidant activity compared to extract partition using n-hexane, chloroform, n-butanol and water 2. A process to obtain cocoa bean extract partition rich in flavonoids and antioxidants sequentially according to claim 1, wherein the cocoa beans used are fresh.

3. A process to obtain cocoa bean extract partition rich in flavonoids and antioxidants sequentially according to claim 1, wherein the polyphenol-rich cocoa bean extract is not the results of extract partitioning were obtained using n-hexane solvent and chlorothorm.

4. A process to obtain cocoa bean extract partition rich in flavonoids and antioxidants sequentially according to claim 1, wherein the extract partitions the cocoa beans using ethyl acetate shows the total flavonoid content and the highest antioxidant activity.