Optimization study of ultrasound-assisted polyphenol extraction from cocoa powder and utilization of its grounds using papain solution.
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Apr 30, 2016
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Cocoa powder is one of the main products of the cocoa grinding process which is frequently used in confectionery industries. Today, the utilization of cocoa powder has been derivatized not only it can be used as food ingredient, but also expanding in its utilization in pharmaceutical. The utilization of cocoa powder mainly due to its advantageous and healthy polyphenol content which should be extracted from cocoa powder. Generally, this process will result in significant amounts of underutilized cocoa powder grounds. This research was carried out to evaluate the utilization of ultrasound-assisted extraction method to extract antioxidative compound from cocoa powder and to study the possibility of utilizing its grounds for its antioxidative compound by the use of papain solution system. The extraction study was carried out using different concentration of ethanol ranged from 53.79, 60, 75, 90 and 96.21% for 23.39, 30, 45, 60 and 66.21 min extraction time. The evaluation was carried out using the analysis of total phenolic content and DPPH radical scavenging activity. Further, freshly prepared papain was used in different concentration ranged from 2, 4 and 6% to incubate the cocoa grounds for 2, 3, and 4 hours. The obtained cocoa hydrolysate solution was then analyzed for its protein content and its antioxidant activity. The optimization study of the process was carried out using response surface methodology. This study shows that the use of 60% ethanol for 30 min extraction was optimum to extract the phenolic compound from cocoa powder. On the other hand, the use of papain revealed that the underutilized cocoa grounds could be potentially used as the source of protein and antioxidant.
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Febrianto, N., & Wahyudi, T. (2016). Optimization study of ultrasound-assisted polyphenol extraction from cocoa powder and utilization of its grounds using papain solution. Pelita Perkebunan (a Coffee and Cocoa Research Journal), 32(1), 22-33. https://doi.org/10.22302/iccri.jur.pelitaperkebunan.v32i1.209
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Korhonen H. & A. Pihlanto. (2003). Food-derived bioactive peptides--opportunities for designing future foods. Current Pharmaceutical Design, 9(16), 1297-1308.
Little, T.M. & F.J. Hills. (1978). Agricultural experimentation: design and analysis. John Wiley and Sons, New York, USA.
Misnawi. (2003). Influence of cocoa polyphenols and enzyme reactivation on the flavor development of underfermented cocoa beans. Serdang, Selangor Darul Ehsan, Malaysia: Universiti Putra Malaysia, PhD thesis.
Namiki, M. (1990). Antioxidants/antimutagens in food. Critical Review in Food Science and Nutrition, 29, 273-300.
Ovissipour, M., A.A. Kenari, A. Motamedzadegan, B. Rasco & R.M. Nazari. (2011). Optimization of protein recovery during hydrolysis of yellowfin tuna (Thunnus albacares) visceral proteins. Journal of Aquatic Food Product Technology, 20(2), 148-159.
Pasupuleti, V. K. & S. Braun. (2010). State of the art manufacturing of protein hydrolysates. Protein Hydrolysates in Biotechnology, 11–32.
Pratt, D.E. (1992). Natural antioxidants from plant material. In M.T. Huang, C.T. Ho & C.Y. Lee (eds). Phenolic Compounds in Food and Their Effects on Health II Antioxidants and Cancer Prevention, p. 54-71. American Chemical Society, Washington DC, USA.
Proestos, C. & M. Komaitis. (2006). Ultrasoundally assisted extraction of phenolic compounds from aromatic plants: comparison with conventional extraction technics. Journal of Food Quality, 29, 567-582.
Ramarathnam, N., T. Osawa, H. Ochi & S. Kawakishi. (1995). The contribution of plant food antioxidants to human health. Trends in Food Science and Technology 6, 75-82.
Rawlings, N. D., F.R. Morton & A.J. Barrett. (2007). An introduction to peptidases and the MEROPS database. In J. Polaina & A.P.MacCabe (Eds). Industrial Enzymes – Structure, Function and Applications, p. 161-179, Springer, Dordrecth, Netherlands.
Rostagno, M.A., M. Palma dan C.G. Barroso. (2003). Ultrasound-assisted extraction of soy isoflavones. Journal of Chromatography A, 1012(2), 119–128.
Shahidi F. & Y. Zhong. (2008). Bioactive peptides. Journal of American Organization of Analytical Chemistry International, 91(4), 914-931.
Sudarmadji S., B. Haryono & Suhardi. (1997). Prosedur Analisa untuk Bahan Makanan dan Pertanian. Liberty, Jogjakarta, Indonesia.
Szydłowska-Czerniak, A.K. Trokowski, G. Karlovits & E. Szłyk. (2010). Determination of antioxidant capacity, phenolic acids, and fatty acid composition of rapeseed varieties. Journal of Agricultural and Food Chemistry, 58, 7502-7509.
Wang, J., B.G. Sun, Y.P. Cao, Y. Tian & X.H. Li. (2008). Optimisation of ultrasound-assisted extraction of phenolic compounds from wheat bran. Food Chemistry, 106(2), 804–810.
Weisburger, J.H. (2001). Chemopreventive effects of cocoa polyphenols on chronic diseases. American Health Foundation, New York, USA.
Wu W.A., N.S. Hettiarachchy & M. Qi. (1998). Hydrophobicity, solubility, and emulsifying properties of soy protein peptides prepared by papain modification and ultrafiltration. Journal of American Oil Chemist Society, 75(7), 845-850.
Wu, H.C., H.M. Chen & C.Y. Shiau. (2003). Free amino acids and peptides as related to antioxidant properties in protein hydrolysates of mackerel (Scomber austriasicus). Food Research International, 36(9), 949-957.
Ye J., L. Feng, J. Xiong & Y. Xiong. (2011). Ultrasound-assisted extraction of corn carotenoids in ethanol. International Journal of Food Science and Technology, 46, 2131-2136.
Yu, L., S. Haley, J. Perret, M. Harris, J. Wilson & M. Qian. (2002). Free radical scavenging properties of wheat extracts. Journal of Agriculture and Food Chemistry, 50, 1619–1624.
Zarei, M., A. Ebrahimpour, A. Abdul-Hamid, F. Anwar & N. Saari. (2012). Production of defatted palm kernel cake protein hydrolysate as a valuable source of natural antioxidants. International Journal of Molecular Sciences, 13, 8097-8111.
Zhang, M., T.H. Mu, Y.B. Wang & M.J. Sun. (2012). Evaluation of free radical-scavenging activities of sweet potato protein and its hydrolysates as affected by single and combination of enzyme systems. International Journal of Food Science and Technology, 47(4), 696-702
Armenta, R.E., A. Burja, H. Radianingtyas & C.J. Barrow. (2006). Critical assessment of various techniques for the extraction of carotenoids and co-enzyme Q(10) from the thraustochytrid strain ONC-T18. Journal of Agricultural and Food Chemistry, 54, 9752–9758.
BSN. (2014). SNI 3747-2013 Kakao Bubuk. Badan Standardisasi Nasional, Jakarta, Indonesia
Cha, K.H., H.J. Lee, S.Y. Koo, D.G. Song & C.H. Pan. (2010). Optimization of pressurized liquid extraction of carotenoids and chlorophylls from Chlorella vulgaris. Journal of Agricultural and Food Chemistry, 58, 793–797.
Chapot-Chartier, M.P. & M.Y. Mistou. (2004). PepC aminopeptidase of lactic acid bacteria. In A.J. Barrett, N.D. Rawlings & J.F. Woessner (Eds). Handbook of Proteolytic Enzymes, p. 1202–1204, Elsevier, London.
Chen, W.J., Y. Huang, J. Qi, M. Tang, Y. Zheng, S. Zhao & L. Chen. (2012). Optimization of ultrasound-assisted extraction of phenolic compounds from areca husk. Journal of Food Processing and Preservation, 38, 90-96
Chittapalo, T. & A. Noomhorm. (2009). Ultrasound assisted alkali extraction of protein from defatted rice bran and properties of the protein concentrates. International Journal of Food Science and Technology, 44, 1843–1849.
Dudley, E.G. & J.L. Steele. (2004). Dipeptidase DA. In A.J. Barrett, N.D. Rawlings & J.F. Woessner (Eds). Handbook of Proteolytic Enzymes, p. 2052–2053, Elsevier, London.
Febrianto, N.A. (2013). Hidrolisat Protein asal Bungkil Kakao dan Ampas Kopi. Warta Pusat Penelitian Kopi dan Kakao Indonesia, 25(3), 20-23.
Foh, M.B.K., I. Amadou, B. Foh, M., M.T. Kamara & W. Xia. (2010). Functionality and antioxidant properties of tilapia (Oreochromis niloticus) as influenced by the degree of hydrolysis. International Journal of Molecular Sciences, 11(4), 1851-1869.
Gallegos-Tintore, S., C.T. Fuentes, J.S. Feria, M. Alaiz, J.G. Calle, A.L.M. Ayala, L.C. Guerrero & J Vioque. (2011). Antioxidant and chelating activity of jatropa curcas l. protein hydrolysates. Journal of the Science of Food and Agriculture, 91(9), 1618-1624.
Graf, L., L. Szilagy. & I. Venekei. (2004). Chymotrypsin. In A.J. Barrett, N.D. Rawlings & J.F. Woessner (Eds). Handbook of Proteolytic Enzymes, p. 1495–1501, Elsevier, London.
Gu, X., J. Cai, X. Zhu, Q. Su. (2005). Dynamic ultrasound-assisted extraction of polyphenols in tobacco. Journal of Separation Science, 28, 2477-2481.
Hamada, J.S. (2000). Characterization and functional properties of rice bran proteins modified by commercial exoproteases and endoproteases. Journal of Food Science, 65(2), 305-310.
Herpandi (2013). Enzymatic hydrolysis of tuna by ptoducts: physico-chemical characteristics, digestibility and antioxidative properties of the hydrolysate. Penang, Malaysia: Universiti Sains Malaysia, PhD thesis.
Ho, C.T. (1992). Phenolic compounds in foods. In M.T. Huang, C.T. Ho & C.Y. Lee (eds). Phenolic Compounds in Food and Their Effects on Health II Antioxidants and Cancer Prevention, p 2-7. American Chemical Society, Washington DC.
Je J.Y., P.J. Park & S.K. Kim. (2005). Antioxidant activity of a peptide isolated from Alaska pollack (Theragra chalcogramma) frame protein hydrolysate. Food Research International, 38, 45–50.
Je J.Y., Z.J. Qian, H.G. Byun & S.K. Kim. (2007). Purification and characterization of an antioxidant peptide obtained from tuna backbone protein by enzymatic hydrolysis. Process Biochemistry, 42, 840–846.
Jun, S.Y., P.J. Park, W. Jung & S.K. Kim. (2004). Purification and characterization of an antioxidative peptide from enzymatic hydrolysate of yellowfin sole (Limanda aspera) frame protein. European Food Research and Technology, 219(1), 20-26.
Kalantzakis G., G. Blekas, K. Pegklidou & D. Boskou. (2006). Stability and radical-scavenging activity of heated olive oil and other vegetable oils. European Journal of Lipid Science and Technology, 108, 329-335
Koochecki, A., A.R. Thaerian, S.M.A. Ravazi & A. Bostan. (2009). Response surface methodology for optimization of extraction yield, viscosity, hue and emulsion stability of mucilage extracted from Lepiduine perfoliatum seeds. Food Hydrocolloids 23, 2369-2379.
Korhonen H. & A. Pihlanto. (2003). Food-derived bioactive peptides--opportunities for designing future foods. Current Pharmaceutical Design, 9(16), 1297-1308.
Little, T.M. & F.J. Hills. (1978). Agricultural experimentation: design and analysis. John Wiley and Sons, New York, USA.
Misnawi. (2003). Influence of cocoa polyphenols and enzyme reactivation on the flavor development of underfermented cocoa beans. Serdang, Selangor Darul Ehsan, Malaysia: Universiti Putra Malaysia, PhD thesis.
Namiki, M. (1990). Antioxidants/antimutagens in food. Critical Review in Food Science and Nutrition, 29, 273-300.
Ovissipour, M., A.A. Kenari, A. Motamedzadegan, B. Rasco & R.M. Nazari. (2011). Optimization of protein recovery during hydrolysis of yellowfin tuna (Thunnus albacares) visceral proteins. Journal of Aquatic Food Product Technology, 20(2), 148-159.
Pasupuleti, V. K. & S. Braun. (2010). State of the art manufacturing of protein hydrolysates. Protein Hydrolysates in Biotechnology, 11–32.
Pratt, D.E. (1992). Natural antioxidants from plant material. In M.T. Huang, C.T. Ho & C.Y. Lee (eds). Phenolic Compounds in Food and Their Effects on Health II Antioxidants and Cancer Prevention, p. 54-71. American Chemical Society, Washington DC, USA.
Proestos, C. & M. Komaitis. (2006). Ultrasoundally assisted extraction of phenolic compounds from aromatic plants: comparison with conventional extraction technics. Journal of Food Quality, 29, 567-582.
Ramarathnam, N., T. Osawa, H. Ochi & S. Kawakishi. (1995). The contribution of plant food antioxidants to human health. Trends in Food Science and Technology 6, 75-82.
Rawlings, N. D., F.R. Morton & A.J. Barrett. (2007). An introduction to peptidases and the MEROPS database. In J. Polaina & A.P.MacCabe (Eds). Industrial Enzymes – Structure, Function and Applications, p. 161-179, Springer, Dordrecth, Netherlands.
Rostagno, M.A., M. Palma dan C.G. Barroso. (2003). Ultrasound-assisted extraction of soy isoflavones. Journal of Chromatography A, 1012(2), 119–128.
Shahidi F. & Y. Zhong. (2008). Bioactive peptides. Journal of American Organization of Analytical Chemistry International, 91(4), 914-931.
Sudarmadji S., B. Haryono & Suhardi. (1997). Prosedur Analisa untuk Bahan Makanan dan Pertanian. Liberty, Jogjakarta, Indonesia.
Szydłowska-Czerniak, A.K. Trokowski, G. Karlovits & E. Szłyk. (2010). Determination of antioxidant capacity, phenolic acids, and fatty acid composition of rapeseed varieties. Journal of Agricultural and Food Chemistry, 58, 7502-7509.
Wang, J., B.G. Sun, Y.P. Cao, Y. Tian & X.H. Li. (2008). Optimisation of ultrasound-assisted extraction of phenolic compounds from wheat bran. Food Chemistry, 106(2), 804–810.
Weisburger, J.H. (2001). Chemopreventive effects of cocoa polyphenols on chronic diseases. American Health Foundation, New York, USA.
Wu W.A., N.S. Hettiarachchy & M. Qi. (1998). Hydrophobicity, solubility, and emulsifying properties of soy protein peptides prepared by papain modification and ultrafiltration. Journal of American Oil Chemist Society, 75(7), 845-850.
Wu, H.C., H.M. Chen & C.Y. Shiau. (2003). Free amino acids and peptides as related to antioxidant properties in protein hydrolysates of mackerel (Scomber austriasicus). Food Research International, 36(9), 949-957.
Ye J., L. Feng, J. Xiong & Y. Xiong. (2011). Ultrasound-assisted extraction of corn carotenoids in ethanol. International Journal of Food Science and Technology, 46, 2131-2136.
Yu, L., S. Haley, J. Perret, M. Harris, J. Wilson & M. Qian. (2002). Free radical scavenging properties of wheat extracts. Journal of Agriculture and Food Chemistry, 50, 1619–1624.
Zarei, M., A. Ebrahimpour, A. Abdul-Hamid, F. Anwar & N. Saari. (2012). Production of defatted palm kernel cake protein hydrolysate as a valuable source of natural antioxidants. International Journal of Molecular Sciences, 13, 8097-8111.
Zhang, M., T.H. Mu, Y.B. Wang & M.J. Sun. (2012). Evaluation of free radical-scavenging activities of sweet potato protein and its hydrolysates as affected by single and combination of enzyme systems. International Journal of Food Science and Technology, 47(4), 696-702
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