- Title
- Mass proportion, proximate composition and effects of solvents and extraction parameters on pigment yield from cacao pod shell (Theobroma cacaoL.)
- Creator
- Nguyen, Van Tang
- Relation
- Journal of Food Processing and Preservation Vol. 39, Issue 6, p. 1414-1420
- Publisher Link
- http://dx.doi.org/10.1111/jfpp.12360
- Publisher
- Wiley-Blackwell
- Resource Type
- journal article
- Date
- 2015
- Description
- The aims of this research were to determine mass proportion of cacao pod, proximate composition of cacao pod shell, and effects of solvents and extraction parameters on the pigments yield from cacao pod shell. The results indicated that cacao pod contains shell, husk and bean with pulp at 8.15, 70.15 and 21.70% by fresh weight, respectively. Cacao pod shell has low content of crude protein, crude lipid and ash at 1.26, 0.16 and 2.30% by fresh weight and 9.69, 1.23 and 17.69% by dry weight, respectively. A suitable solvent is suggested to apply for extraction of pigments from cacao pod shell to be 80% methanol. Extraction temperature, extraction time and ratio of solvent to material are also recommended for obtaining both high absorbance of extract and pigments yield from cacao pod shell to be at 60C, 80min and 10:1 (v/w), respectively.
- Subject
- mass proportion; cacao pod shell; <i>Theobroma cacao L.</i>; extraction parameters; pigment yield
- Identifier
- http://hdl.handle.net/1959.13/1317249
- Identifier
- uon:23374
- Identifier
- ISSN:0145-8892
- Language
- eng
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