Abstract

The aim of this study was to investigate the influence of different dehydration conditions (sun drying; hot-air drying at 60, 80 and 100 °C; vacuum drying at 60 °C, 80 and 100 °C; infrared drying at 35, 40 and 45 °C; microwave drying at 270, 450 and 720 W) on the retention of phytochemical compounds and antioxidant activity of cocoa pod husk (Theobroma cacao L.). The finding shows that microwave drying at 720 W took shortest drying time (0.83 h) and retained the highest levels of total phenolics (12.22 mg GAE/g dried sample) and total saponins (31.51 mg EE/g dried sample), which exhibited the greatest antioxidant capacity in terms of ABTS radical scavenging capacity, DPPH radical scavenging capacity, cupric ion reducing antioxidant capacity and ferric reducing antioxidant power (12.30, 5.81, 12.40 and 8.57 mg TE/g dried sample, respectively). HPLC analysis of methanol extract from cocoa pod husk prepared by microwave drying at 720 W found seven phytochemical compounds including gallic acid, theobromine, theophylline, (+)-catechin, (-)-epicatechin, (-)-epigallocatechin and (-)-epigallocatechin gallate. The outcomes obtained from this study reveals that cocoa pod husk is a rich source of phytochemical compounds for further application in the nutraceutical or functional food industries.

摘要

本研究的目的是研究不同脱水条件（晒干；60、80 和 100 °C 热风干燥；60 °C、80 和 100 °C 真空干燥；35、40 °C 红外干燥）的影响。和 45 °C；在 270、450 和 720 W 下微波干燥）对可可豆壳 ( Theobroma cacao ) 的植物化学成分的保留和抗氧化活性的影响L.)。结果表明，720 W 的微波干燥时间最短（0.83 h），总酚类物质（12.22 mg GAE/g 干燥样品）和总皂苷（31.51 mg EE/g 干燥样品）含量最高，表现出在 ABTS 自由基清除能力、DPPH 自由基清除能力、铜离子还原抗氧化能力和铁还原抗氧化能力方面最大的抗氧化能力（分别为 12.30、5.81、12.40 和 8.57 mg TE/g 干燥样品）。对通过 720 W 微波干燥制备的可可豆壳甲醇提取物进行 HPLC 分析，发现了七种植物化学化合物，包括没食子酸、可可碱、茶碱、(+)-儿茶素、(-)-表儿茶素、(-)-表没食子儿茶素和 (-)-表没食子儿茶素没食子酸酯。