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dc.contributor.authorBotella-Martinez, Carmen-
dc.contributor.authorLucas González, Raquel-
dc.contributor.authorBallester-Costa, Carmen-
dc.contributor.authorPérez-Alvarez, José Angel-
dc.contributor.authorFernandez-Lopez, Juana-
dc.contributor.authorDelgado Ospina, Johannes-
dc.contributor.authorChaves Lopez, Clemencia-
dc.contributor.authorViuda-Martos, Manuel-
dc.contributor.otherDepartamentos de la UMH::Tecnología Agroalimentariaes_ES
dc.date.accessioned2024-01-24T09:18:55Z-
dc.date.available2024-01-24T09:18:55Z-
dc.date.created2021-02-
dc.identifier.citationAgronomy Volume 11 Issue 2 (2021)es_ES
dc.identifier.issn2073-4395-
dc.identifier.urihttps://hdl.handle.net/11000/30599-
dc.description.abstractThe worldwide cocoa bean shell (CBS) generation is estimated at around 900,000 tons. In their composition, this coproduct showed several bioactive compounds like methylxanthines or polyphenolic compounds. Thus, the aim of this work was to investigate the effects of different particle sizes on the chemical composition, physico‐chemical, bioactive compounds content, and antioxidant properties of flours obtained from cocoa (Theobroma cacao L.) bean shells. The flours obtained from CBS with different particle sizes had high content of dietary fiber (61.18–65.58 g/100 g). The polyphenolic profile identified seven compounds being epicatechin and catechin (values ranged 4.56–6.33 and 2.11–4.56 mg/g, respectively) as the most abundant compounds. Additionally, the methylxanthines theobromine and caffeine were quantified with values ranging from 7.12 to 12.77 and 4.02 to 6.13 mg/g, respectively. For the fatty acid profile, the principal compounds identified were oleic, stearic and palmitic acids. CBS had antioxidant capacity with all methods assayed. For DPPH, ABTS and FRAP assays values ranged between 2.35–5.53, 3.39–11.55, and 3.84–7.62 mg Trolox equivalents/g sample, respectively. This study suggests that cocoa bean shells may constitute a valuable coproduct for the food industry due to its high content in valuable bioactive compoundses_ES
dc.formatapplication/pdfes_ES
dc.format.extent15es_ES
dc.language.isoenges_ES
dc.publisherMDPIes_ES
dc.rightsinfo:eu-repo/semantics/openAccesses_ES
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subjectcocoa shellses_ES
dc.subjectflourses_ES
dc.subjectcoproductses_ES
dc.subjectpolyphenolic profilees_ES
dc.subjectfatty acid contentes_ES
dc.subjectantioxidantes_ES
dc.subjecttechno‐functionales_ES
dc.subject.otherCDU::6 - Ciencias aplicadas::62 - Ingeniería. Tecnologíaes_ES
dc.titleGhanaian Cocoa (Theobroma cacao L.) Bean Shells Coproducts: Effect of Particle Size on Chemical Composition, Bioactive Compound Content and Antioxidant Activityes_ES
dc.typeinfo:eu-repo/semantics/articlees_ES
dc.relation.publisherversionhttps://doi.org/10.3390/agronomy11020401es_ES
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