M. Avilés, A. Barragán, J. Hernández, I. Chóez-Guaranda, R. Viteri, K. Aguaguiña, P. Manzano
{"title":"用因子设计优化可可豆壳中多酚的提取工艺。","authors":"M. Avilés, A. Barragán, J. Hernández, I. Chóez-Guaranda, R. Viteri, K. Aguaguiña, P. Manzano","doi":"10.3329/jbs.v26i0.44664","DOIUrl":null,"url":null,"abstract":"This investigation aims to establish the optimum parameters to extract polyphenols from cocoa bean shell (CBS). Time, solvent and method of extraction were considered as factors and Total Content of Polyphenols (TCP) expressed as Gallic Acid Equivalent (GAE) was selected as the response. Results showed that using factorial design the optimum conditions were water in reflux during 5 minutes (262.76 ± 20.66 mg GAE/ 100 g). This revealed that CBS represent a high potential of use in food industry, principally in the field of functional food development.","PeriodicalId":90580,"journal":{"name":"Journal of bio-science","volume":"26 1","pages":"49-54"},"PeriodicalIF":0.0000,"publicationDate":"2019-12-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.3329/jbs.v26i0.44664","citationCount":"1","resultStr":"{\"title\":\"Optimization of polyphenols extraction from cocoa bean shell using factorial design.\",\"authors\":\"M. Avilés, A. Barragán, J. Hernández, I. Chóez-Guaranda, R. Viteri, K. Aguaguiña, P. Manzano\",\"doi\":\"10.3329/jbs.v26i0.44664\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"This investigation aims to establish the optimum parameters to extract polyphenols from cocoa bean shell (CBS). Time, solvent and method of extraction were considered as factors and Total Content of Polyphenols (TCP) expressed as Gallic Acid Equivalent (GAE) was selected as the response. Results showed that using factorial design the optimum conditions were water in reflux during 5 minutes (262.76 ± 20.66 mg GAE/ 100 g). This revealed that CBS represent a high potential of use in food industry, principally in the field of functional food development.\",\"PeriodicalId\":90580,\"journal\":{\"name\":\"Journal of bio-science\",\"volume\":\"26 1\",\"pages\":\"49-54\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2019-12-26\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://sci-hub-pdf.com/10.3329/jbs.v26i0.44664\",\"citationCount\":\"1\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of bio-science\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.3329/jbs.v26i0.44664\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of bio-science","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.3329/jbs.v26i0.44664","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Optimization of polyphenols extraction from cocoa bean shell using factorial design.
This investigation aims to establish the optimum parameters to extract polyphenols from cocoa bean shell (CBS). Time, solvent and method of extraction were considered as factors and Total Content of Polyphenols (TCP) expressed as Gallic Acid Equivalent (GAE) was selected as the response. Results showed that using factorial design the optimum conditions were water in reflux during 5 minutes (262.76 ± 20.66 mg GAE/ 100 g). This revealed that CBS represent a high potential of use in food industry, principally in the field of functional food development.
求助内容：
应助结果提醒方式：
京公网安备 11010802042870号
