• Jonny Ariel Fajardo Daza Corporación para Investigación Aplicada al Desarrollo (CIAD)
  • Frank Carlos Herrera Ruales Universidad de Antioquia.
  • Carol Andrea Ibarra Cabrera Universidad de Nariño.
  • David Arturo Perdomo Corporación para Investigación Aplicada al Desarrollo (CORPOCIAD) https://orcid.org/0000-0003-2796-3811




Cocoa beans, polyphenols, ultrasound-assisted extraction, Optimization, Experimental design


Background: The determination of polyphenols in cocoa beans allows the establishing of antioxidant properties of great benefit to this product. Objectives: Optimization of the ultrasound-assisted extraction method to determine the content of polyphenols in cocoa beans. Methods: Two experiments design stages were carried out to optimize the ultrasound-assisted extraction process of polyphenols from the cocoa bean. In the first experiment design stage, the adequate extraction solvent was determined; for this purpose, five types of solvents were evaluated through a completely random design unrestricted (CRD). In the second experiment stage, a central composite design 22 + star point (with two central points) was used, which was evaluated using the response surface methodology to determine the influence of the temperature, time, and solute / solvent ratio. Results: The experiment found that acetone: water: acetic acid (70: 29.5: 0.5) mixture, leads to a greater amount of total extracted phenols measured for the Folin-Ciocalteu method. Analysis of variance (ANOVA) found that six significant effects that influence the response variable (total phenols extracted). The main effects were of the three factors and three of their interactions. Conclusions: After the optimizing said factors, an optimal point was found: 39.3 °C oftemperature, 74.5 minutes, and 22.8 mL of solvent per gram of cocoa sample.

= 658 veces | PDF
= 534 veces| | HTML
= 19 veces|


Download data is not yet available.

Author Biographies

Frank Carlos Herrera Ruales, Universidad de Antioquia.

Pharmaceutical and Food Sciences

Carol Andrea Ibarra Cabrera, Universidad de Nariño.

Chemistry Department


Motilva, M., Serra, A., Macià, A. Analysis of food polyphenols by ultra high-performance liquid chromatography coupled to mass spectrometry: An overview. Journal of Chromatography A. 2013; 1292:66– 82. DOI: https://doi.org/10.1016/j. chroma.2013.01.012

Tzima, K., Brunton, N.P., Rai, D.K. Qualitative and Quantitative Analysis of Polyphenols in Lamiaceae Plants—A Review. Plants. 2018; 7, 25. DOI: https://doi.org/10.3390/ plants7020025

Zapata Bustamante, S., Tamayo Tenorio, A., & Rojano, B. Efecto de la fermentación sobre la actividad antioxidante de diferentes clones de cacao colombiano. Revista Cubana de Plantas Medicinales. 2013; 18(3): 391-404. Available in: http://www.revplantasmedicinales.sld.cu/index.php/pla/article/view/68/22

Urbańska, B.; Kowalska, J. Comparison of the Total Polyphenol Content and Antioxidant Activity of Chocolate Obtained from Roasted and Unroasted Cocoa Beans from Different Regions of the World. Antioxidants.2019; 8, 283. DOI: https://doi.org/10.3390/antiox8080283

EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA); Scientific Opinion on the substantiation of a health claim related to cocoa flavanols and maintenance of normal endothelium-dependent vasodilation pursuant to Article 13(5) of Regulation (EC) No 1924/2006. EFSA Journal 2012; 10(7):2809. DOI: https://doi.org/10.2903/j.efsa.2012.2809

Pallares Pallares PA, Estupiñán MR, Perea Villamil JA, López Giraldo LJ. Impacto de la fermentación y secado sobre el contenido de polifenoles y capacidad antioxidante del clon de cacao CCN-51. rev.ion. 2016;29(2):7-21. DOI: http://dx.doi. org/10.18273/revion.v29n2-2016001

Kothe, L.; Zimmermann, B.F.; Galensa, R. Temperature inf luences epimerization and composition of f lavanol

monomers, dimers and trimers during cocoa bean roasting. Food Chem. 2013, 141, 3656–3663. DOI: https://doi.


Rajbhar K.; Dawda, H.; Mukundan, U. Polyphenols: Methods Of Extraction. Sci. Revs. Chem. Commun.:

(1), 2015, 1-6. Available in: https://www.researchgate.net/ publication/312554206_Polyphenols_methods_of_extractionMd Yusof, A.H.; Abd Gani, S.S.; Zaidan, U.H.; Halmi, M.I.E.; Zainudin, B.H. Optimization of an Ultrasound-Assisted Extraction Condition for Flavonoid Compounds from Cocoa Shells (Theobroma cacao) Using Response Surface Methodology. Molecules 2019, 24, 711. DOI: https://doi.org/10.3390/molecules24040711

Chirinos, R., Rogez, H., Campos, D., Pedreschi, R., & Larondelle, Y. Optimization of extraction conditions of

antioxidant phenolic compounds from mashua (Tropaeolum tuberosum Ruíz & Pavón) tubers. Separation and Purification Technology. 2007; 55(2), 217-225. DOI: https://doi.org/10.1016/j. seppur.2006.12.005




How to Cite

Fajardo Daza, J. A., Herrera Ruales, F. C., Ibarra Cabrera, C. A., & Arturo Perdomo, D. (2020). OPTIMIZATION OF ULTRASOUND ASSISTED EXTRACTION OF POLYPHENOLS IN COCOA BEANS. Vitae, 27(1). https://doi.org/10.17533/udea.vitae.v27n1a01



Complete Articles

Similar Articles

1 2 3 4 5 6 7 8 9 10 11 12 13 > >> 

You may also start an advanced similarity search for this article.