Effect of Cocoa Bean Shell Addition on Metabolite Profile and Antioxidant Activity of Herbal Infusions

Overview

Journal Int J Food Sci

Publisher Wiley

Date 2021 May 26

PMID 34036096

Citations 1

Authors

Maria Quijano-Aviles

Ivan Choez-Guaranda

Rafael Viteri

Ana Barragan-Lucas

Daynet Sosa

Patricia Manzano

Affiliations

Soon will be listed here.

Abstract

Cocoa bean shell (CBS) is a by-product with aromatic characteristics that can enhance the aroma and bioactivity of herbal infusions. This study was aimed to determine the effect of the addition of cocoa bean shell on the metabolite profile and antioxidant activity of infusions made with and and their mixtures. Metabolite profile was analyzed by gas chromatography-mass spectrometry combined with multivariate analysis. Total polyphenol content and flavonoids were determined by the Folin-Ciocalteu method and by the flavonoid-AlCl3 complex, respectively. Antioxidant activities were measured by the decolorization assay of the 2,2-diphenyl-1-picrylhydrazyl radical and the ferric reducing antioxidant power. The results revealed that the addition of CBS increases the content of phenolic acids in the infusions (caffeic acid, 4-hydroxybenzoic acid, and pyrocatechol). Nonetheless, the antioxidant activity of the infusions decreased with the addition of CBS (16.21 to 2.74 TEAC). Carboxylic acids and derivatives, major compounds present in the infusions prepared with , were the metabolites that showed the highest correlation with the antioxidant activity. This study suggests that the infusions made with CBS present a profile of metabolites different from the infusions of , , and their mixtures.

Citing Articles

Changes in GC-MS metabolite profile, antioxidant capacity and anthocyanins content during fermentation of fine-flavor cacao beans from Ecuador.

Choez-Guaranda I, Mariduena-Zavala M, Quevedo A, Quijano-Aviles M, Manzano P, Cevallos-Cevallos J PLoS One. 2024; 19(3):e0298909.

PMID: 38427658 PMC: 10906890. DOI: 10.1371/journal.pone.0298909.

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