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By-products of the cocoa agribusiness: high valueadded materials based on their bromatological and chemical characterization
Subproductos de la agroindustria del cacao: materiales de alto valor agregado en función de su caracterización bromatológica y química
DOI:
https://doi.org/10.15446/rfnam.v77n1.107738Keywords:
Agro-industrial wastes, Husk, Methylxanthines, Polyphenols, Proximal composition, Shell (en)Residuos agroindustriales, Cascarilla, Metilxantinas, Polifenoles, Composición proximal, Cáscara (es)
Worldwide, cocoa agribusiness generates about 48 million tons of cocoa pod husk residues annually, and 700 thousand tons of cocoa bean shell, by-products of the pulping and roasting processes. These residues, if not used, can represent an environmental problem. The aim of this research was to identify the potential and use of these by-products through their bromatological composition, lignocellulosic content, aromatic compounds, fatty acid profile, polyphenol and methylxanthine content, and antioxidant capacity. Extraction was made from cocoa husk and shell with a mixture of acetone-water (70:30), applying sonication (40 kHz 15 min-1) and maceration (4 h). Total polyphenols (Folin-Ciocalteau method), antioxidant capacity (DPPH and ABTS), catechin, epicatechin, caffeine, and theobromine (HPLC) were quantified. Aromatic compounds and fatty acid quantifications were evaluated through GC/MS-QP. Cocoa husk and shell stood out for their content of fiber, protein, lignocellulosic material, and fatty acids (oleic, linoleic, elaidic, and stearic). Volatile compounds such as pyrazines, esters, alcohols, and aldehydes were identified in the residues. The results showed that the husk had a higher content of total polyphenols than the shell (26.64 mg GAE g-1 vs. 19.18 mg GAE g-1). The shell exhibited higher values of epicatechin (21.64 mg g-1), theobromine (15.41 mg g-1), and caffeine (4.96 mg g-1) compared to the husk (6.07, 0.53, and 0.52 mg g-1, respectively). Due to their composition, these by-products can be used by different industries, and contribute to obtaining a higher added value and to the solution of environmental problems due to their use.
La agroindustria de cacao a nivel mundial genera cerca de 48 millones de toneladas al año de residuos de cáscara de la mazorca y 700 mil toneladas de cascarilla, subproductos de los procesos de despulpado y tostión. Estos residuos, si no son aprovechados, pueden representar una problemática ambiental. El objetivo de esta investigación fue identificar el potencial y aprovechamiento de estos subproductos por medio de su composición bromatológica, contenido lignocelulósico, compuestos aromáticos, perfil de ácidos grasos, contenido de polifenoles y metilxantinas y capacidad antioxidante. La extracción se realizó sobre la cáscara y cascarilla de cacao con una mezcla de acetona y agua (70:30), aplicando sonicación (40 kHz 15 min-1) y maceración (4 h). Se cuantificaron polifenoles totales (método Folin-Ciocalteau), capacidad antioxidante (DPPH y ABTS), catequina, epicatequina, cafeína y teobromina (HPLC). Los compuestos aromáticos y cuantificación de ácidos grasos se evaluaron mediante GC/MS-QP. La cáscara y cascarilla de cacao se destacaron por su contenido de fibra, proteína, material lignocelulósico y ácidos grasos (oleico, linoleico, elaídico y esteárico). Se identificaron compuestos volátiles en los residuos como pirazinas, ésteres, alcoholes y aldehídos. Los resultados mostraron que la cáscara tiene un mayor contenido de polifenoles totales que la cascarilla (26,64 mg GAE g-1 vs. 19,18 mg GAE g-1). La cascarilla exhibió mayores valores de epicatequina (21,64 mg g-1), teobromina (15,41 mg g-1) y cafeína (4,96 mg g-1) en comparación con la cáscara (6,07, 0,53 y 0,52 mg g-1, respectivamente). Estos subproductos, por su composición, pueden ser aprovechados por diferentes industrias, contribuyendo a obtener un mayor valor agregado y a la solución de problemas ambientales por su utilización.
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