Viability of near infrared spectroscopy for a rapid analysis of the bioactive compounds in intact cocoa bean husk

The potential of the cocoa bean husk (CBH) as a natural source bioactive compounds is ever-increasing. In this work, its and antioxidant activity were analyzed using near infrared spectroscopy in samples CBH. Beans harvested fermented Mexican gene bank. Reference data on total sugars, phenols, phenolic compounds, theobromine, correlated with intact spectra. Modified Partial Least Square regression method (MPLSR) was used to develop calibrations. Good calibration statistics obtained for sugars (r2 = 0.90), theobromine 0.83) phenols 0.81) related CBH spectra, ratio standard deviation/standard error cross validation (RPD) 3.16, 2.39 2.28, respectively. Acceptable calibrations estimation first time from spectra grain samples. Industries interested could use technology an easy fast predict their contents, while avoiding inconvenient de-husking process.