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Polyphenols extracted from Theobroma cacao waste and its utility as antioxidant for food-grade vegetal oil

Patricia Isabel Manzano, María Fernanda Quijano, Anita Barragán, Rafael Viteri, Iván Chóez, Jéssica Hernández, Oswaldo Valle.

Abstract
Cocoa production is economically significant in Ecuador but large quantities of waste are generated during the industrialization process. The aim of this study is to improve the quality parameters of cooking oils using polyphenols extracted from cocoa bean shell. A 32 factorial design was used in the determination of optimal conditions for the use of polyphenols as antioxidant for the oils. The polyphenol concentration added to the oil (0%, 0.02%, and 0.04%) and the times of repeated use (0, 10 and 20 times) were consider as factors and free fatty acids, peroxide index, clarity, and DPPH antioxidant activity were selected as the dependent variables. Response surface method was applied for optimization. The required concentration for stabilized cooking oil was 0.01 % with a desirability value of 97.59 %. These results are novel and prove the usefulness of cocoa waste as a source of antioxidants.

Key words: cocoa shell, DPPH, Folin-Ciocalteu, free fatty acids, peroxide value.


 
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How to Cite this Article
Pubmed Style

Manzano PI, Quijano MF, Barragán A, Viteri R, Chóez I, Hernández J, Valle O. Polyphenols extracted from Theobroma cacao waste and its utility as antioxidant for food-grade vegetal oil. Emir. J. Food Agric. 2017; 29(1): 45-50. doi:10.9755/ejfa.2016-04-388



Web Style

Manzano PI, Quijano MF, Barragán A, Viteri R, Chóez I, Hernández J, Valle O. Polyphenols extracted from Theobroma cacao waste and its utility as antioxidant for food-grade vegetal oil. www.scopemed.org/?mno=225081 [Access: September 22, 2017]. doi:10.9755/ejfa.2016-04-388



AMA (American Medical Association) Style

Manzano PI, Quijano MF, Barragán A, Viteri R, Chóez I, Hernández J, Valle O. Polyphenols extracted from Theobroma cacao waste and its utility as antioxidant for food-grade vegetal oil. Emir. J. Food Agric. 2017; 29(1): 45-50. doi:10.9755/ejfa.2016-04-388



Vancouver/ICMJE Style

Manzano PI, Quijano MF, Barragán A, Viteri R, Chóez I, Hernández J, Valle O. Polyphenols extracted from Theobroma cacao waste and its utility as antioxidant for food-grade vegetal oil. Emir. J. Food Agric. (2017), [cited September 22, 2017]; 29(1): 45-50. doi:10.9755/ejfa.2016-04-388



Harvard Style

Manzano, P. I., Quijano, M. F., Barragán, A., Viteri, R., Chóez, I., Hernández, J. & Valle, O. (2017) Polyphenols extracted from Theobroma cacao waste and its utility as antioxidant for food-grade vegetal oil. Emir. J. Food Agric, 29 (1), 45-50. doi:10.9755/ejfa.2016-04-388



Turabian Style

Manzano, Patricia Isabel, María Fernanda Quijano, Anita Barragán, Rafael Viteri, Iván Chóez, Jéssica Hernández, and Oswaldo Valle. 2017. Polyphenols extracted from Theobroma cacao waste and its utility as antioxidant for food-grade vegetal oil. Emirates Journal of Food and Agriculture, 29 (1), 45-50. doi:10.9755/ejfa.2016-04-388



Chicago Style

Manzano, Patricia Isabel, María Fernanda Quijano, Anita Barragán, Rafael Viteri, Iván Chóez, Jéssica Hernández, and Oswaldo Valle. "Polyphenols extracted from Theobroma cacao waste and its utility as antioxidant for food-grade vegetal oil." Emirates Journal of Food and Agriculture 29 (2017), 45-50. doi:10.9755/ejfa.2016-04-388



MLA (The Modern Language Association) Style

Manzano, Patricia Isabel, María Fernanda Quijano, Anita Barragán, Rafael Viteri, Iván Chóez, Jéssica Hernández, and Oswaldo Valle. "Polyphenols extracted from Theobroma cacao waste and its utility as antioxidant for food-grade vegetal oil." Emirates Journal of Food and Agriculture 29.1 (2017), 45-50. Print. doi:10.9755/ejfa.2016-04-388



APA (American Psychological Association) Style

Manzano, P. I., Quijano, M. F., Barragán, A., Viteri, R., Chóez, I., Hernández, J. & Valle, O. (2017) Polyphenols extracted from Theobroma cacao waste and its utility as antioxidant for food-grade vegetal oil. Emirates Journal of Food and Agriculture, 29 (1), 45-50. doi:10.9755/ejfa.2016-04-388




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