SCALING UP COCOA POLYPHENOL EXTRACTS: A COMPARATIVE ANALYSIS OF TOTAL PHENOLIC CONTENT
Authors: Rosmawati, M. S.*, Ishak, Z., Zainal, B., Siti Azriena, A. and Mohd Zulkhairi, M. A.
Journal Issue: Malaysian Cocoa Journal, Volume 16/2024
Keywords: Cocoa, polyphenol, antioxidant, total polyphenol content, cytotoxicity
Published On: 1/10/2024
Abstract
Polyphenols, renowned for their robust antioxidant properties, play a pivotal role in promoting human health by mitigating the risk of various ailments, including diabetes, cardiovascular disease, specific cancers, and indigestion. Widely distributed in numerous food plants, these beneficial compounds are particularly abundant in cocoa beans, sourced from Theobroma cacao, which serves as a primary reservoir for chocolate and cocoa powder. Our study aimed to identify the total polyphenol content in upscaling extraction of unfermented cocoa beans sourced from the Cocoa Research and Development Centre in Jengka (Pahang). The investigation encompassed diverse production methods, namely laboratory scale (60g/8h), medium scale (3kg/6d), and large scale (100kg/3d). The process involved deshelling and defatting unfermented dried cocoa beans, with polyphenols subsequently extracted using 70% undenatured ethanol. The extracts underwent meticulous analysis using the Folin-Ciocalteu method (UV spectrophotometry) at 765nm. The findings unveiled a compelling disparity in the total phenolic content of cocoa extract, with the large-scale production (IBS UTM) demonstrating a twofold increase compared to medium scale, followed by laboratory scale—measuring 502.18 mg GAE/g, 335.70 mg GAE/g, and 141.255±14.716 mg GAE/g, respectively. In conclusion, our comprehensive analysis of polyphenol content in upscaled production of cocoa polyphenol extract reveals an intriguing finding. Contrary to expectations, increasing the production scale did not result in a reduction of the total polyphenol content under control conditions. This suggests that the benefits of cocoa polyphenols, particularly in terms of antioxidant properties, remain consistent even with the upscale in production. These findings hold significance for the potential applications and benefits of cocoa polyphenol extract at different production scales. Further research is warranted to delve into the nuances of this relationship and explore the implications for both production efficiency and the health-related aspects of cocoa polyphenols.