Extraction of methylxanthines by pressurized hot water extraction from cocoa shell by-product as natural source of functional ingredient
نویسندگان
چکیده
Cocoa beans are one of the largest cultivated crops all over world, producing large amount by-products. For this reason, it is necessary to valorise cocoa by-products obtain valuable source bioactive compounds. In paper, a pressurized hot water extraction process for recovery theobromine and caffeine from by-product was developed optimized. The carried out on ASE parameters affected by efficiency antioxidant capacity were optimized chemometric approach. Theobromine quantified UPLC-UV (283 nm), whereas evaluated in vitro assays (ABTS DPPH). By applying PHWE under conditions (ethanol 15%, temperature 90 °C, 5 cycles static time 6 min), increased 156% 160% comparison with results obtained using ultrasound assisted liquid extraction. effect extract cell viability colorectal breast cancer lines also tested. application selective shell green, automatic, rapid method, representing valid alternative conventional methods ingredients food industries. • as natural compounds explored. Methylxanthine flavanols identified quantify UPLC-UV-qTOF-MS/MS. Eco-friendly alkaloids response surface design. tested lines.
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ژورنال
عنوان ژورنال: Lebensmittel-Wissenschaft & Technologie
سال: 2022
ISSN: ['1096-1127', '0023-6438']
DOI: https://doi.org/10.1016/j.lwt.2022.114115