Characteristics of catechin extracted from cocoa husks using microwave assisted extraction (MAE)
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Abstract. Rahayu PP, Rosyidi D, Purwadi, Thohari I. 2019. Characteristics of catechin extracted from cocoa husks using microwave-assisted extraction (MAE). Biodiversitas 20: 3626-3631. Cocoa husks, a by-product of cocoa processing, were investigated as a source of catechin. The objective of this research was to investigate the best extraction time for catechin of cocoa husk using microwave-assisted extraction (MAE). Four different treatments (4, 6, 8, and 10 min) were tested. Catechin was analyzed using Fourier transform infrared (FTIR) spectroscopy, and total phenol content (TPC) and total catechin content (TCC) were determined by liquid chromatography-mass spectrometry (LC-MS). The longest extraction time (10 min) produced the highest phenolic content, although it was similar to that obtained at 8 min. The IR spectra of the cocoa husk extract were stable for the 4, 6, and 8 min extractions. However, the spectra after the 10 min extraction showed more peaks, especially for phenolic compounds and catechins. The mass spectra of catechin showed a peak at RT 3.11 and a protonated ion peak [M+H]+ at m/z 307. The results for TPC, TCC, FTIR, and LC-MS indicated that a 10 min extraction using MAE was the optimum treatment.
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References
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Maung, P.P., Q. He, and M.V.M. Chamba. Comparison of Polyphenol Content Between Laboratory ProcessedLaphet and China and Myanmar Tea (Camellia sinensis) Products, J. Food Sci Pakistan, 22: 180-184: (2012).
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Ortega, N., Mario, M.P., Macia, A., Reguant, J., Angles, N., Morello, J.r., and Motilva, M.J. 2009. Comparative study of ULPC-MS/MS and HPLC-MS/MS to determine procyanidins and alkaloids in cocoa samples, Journal of Food Composition and Analysis, 23: 298-305.
Perva-Uzunalic, A. – Škerget, M. – Željko, K. – Weinreich, B. – Otto, F. – Grüner, S. : Extraction of active ingredients from green tea (Camellia sin ensis) Extraction efficiency of major catechins and caffeine. Food Chemistry, 96, 2006, pp. 597–605.
Rahayu PP, Purwadi, Radiati, LE, Manab, A. 2015. Physico chemical properties of whey protein and gelatine biopolymer using tea leaf extract as crosslink materials. Curr Res Nutr Food Sci 3: 224– 36.
Redgwell, R., Trovato, V., Merinat, S., Curti, D., Hediger, S., & Manez, A. (2003). Dietary fibre in cocoa shell: Characterisation of component polysaccharides. Food Chemistry, 81, 103–112.
S.R. Senthilkumar, T. Sivakumar, K.T. Arulmozhi, N. Mythili. FT-IR analysis and correlation studies on the antioxidant activity, total phenolics and total flavonoids of Indian commercial teas (Camellia sinensis L.) - A novel approach. Int. Res. J Biol. Sci. 6, 1-7. 2017
Spacil, Z., Novakova, L., & Solich, P. (2008). Analysis of phenolic compounds by high performance liquid chromatography and ultra performance liquid chromatography. Talanta, 76, 189–199.
Velayutham P, Babu A, Liu D. Green tea catechins and cardiovascular health: an update. Curr Med Chem 2008; 15(18): 1840-50.
Ziaedini, A., Jafari, A., & Zakeri, A. (2010). Extraction of antioxidants and caffeine from green tea (Camellia sinensis) leaves: kinetics and modelling. Food Science & Technology International, 16(6), 505-510. PMid:21339166. http://dx.doi.org/10.1177/1082013210367567
Astill, C., Birch, M., Dacombe, C., Humphrey, P., & Martin, P. (2001). Factors affecting the caffeine and polyphenol contents of black and green tea infusions. Journal of Agricultural and Food Chemistry, 49(11), 5340-5347. PMid:11714326. http://dx.doi.org/10.1021/jf010759+.
Biesaga, M.; Pyrzynska, K. Stability of bioactive polyphenols from honey during different extraction methods. Food Chem. 2013, 136, 46–54.
Bonvehi, J.S., and Jorda, R.E. (1998). Constituents of cocoa husks. Zeitschrift fu¨r Naturforschung, 53c, 785–792.
Calderon, A. I., Wright, B. J., Hurst, W. J., & van Breemen, R. B. (2009). Screening Antioxidants Using LC-MS: Case Study with Cocoa. Journal of Agricultural and Food Chemistry, 57(13), 5693–5699. doi:10.1021/jf9014203
C. Bruna, I. Eichholz, S. Rohn, L. W. Kroh, S. Huyskens-Keil. 2009. Bioactive compounds and antioxidant activity of cocoa hulls (Theobroma cacao L.) from different origins, Journal of Applied Botany and Food Quality 83(1):9-13.
C.N. Quiroz-Reyes1, M.A. Aguilar-Mendez1?, M.E. Ram?rez-Ort?z2, E. Ronquillo-De Jesus. 2013. Comparative study of ultrasound and maceration techniques for the extraction of polyphenols from cocoa beans (Theobroma cacao L.). Revista Mexicana de Ingeniería Química, Vol. 12, No. 1 (2013) hal. 11-18.
Chemat F, Zill-e-Huma and Khan M K. (2011). Applications of ultrasound in food technology: Processing, preservation and extraction. Ultrasonics Sonochemistry 18(4): 813–835. doi:10.1016/j.ultsonch.2010.11.023
Chen, y. M., M.K. Wang, and P.M. Huang. Catechin Transformation as Influenced by Aluminum, J. Agric. Food Chem, 54: 212-218 : (2006)
Cruz, J. F. M., Leite, P. B., Soares, S. E., & Bispo, E. da S. 2015. Bioactive compounds in different cocoa (Theobroma cacao, L) cultivars during fermentation. Food Science and Technology (Campinas), 35(2), 279–284. doi:10.1590/1678-457x.6541
D. Del Rio, A. J. Stewart, W. Mullen, J. Burns, M. E. Lean, F. Brighenti, A. Crozier. 2004. HPLC-MSn analysis of phenolic compounds and purine alkaloids in green and black tea, Journal of Agricultural and Food Chemistry, 52(10) (2004) 2807-2815
Delazar, A., N. Lutfun, H. Sanaz, Satyajit, and D. Sarker. 2012. Microwave-Assisted Extraction in Natural Products Isolation. Methods in Molecular Biology, vol. 864. Springer Science : New York
Dreosti E (2000) Antioxidant polyphenols in tea, cocoa, and wine. Nutrition . 16, 692-694.
G. Beretta, S. Furlanetto, L. Regazzoni, M. Zarrella, R. M. Facino. 2008. Quenching of ?, ?-unsaturated aldehydes by green tea polyphenols: HPLC–ESI–MS/MS studies, Journal of Pharmaceutical and Biomedical Analysis, 48(3) (2008) 606-611.
Hernández-Jiménez, A.; Kennedy, J.A.; Bautista-Ortín, A.B.; Gómez-Plaza, E. Effect of ethanol on grape seed proanthocyanidin extraction. Am. J. Enol. Vitic. 2012, 63, 57–61.
Jain, T., V. Jain, R. Pandey, A. Vyas,and S. S. Shukla. 2009. Microwave Assisted Extraction for Phytoconstituents-An Overview,J. Research Chem, 1: 19-25.
John, N.A., et al. (2012). Quantification of total polyphenolic content and antimicrobial activity of cocoa (Theobroma cacao L.) bean shells. Pakistan Journal of Nutrition, 11(7); 574-579.
Khokhar, S., & Magnusdottir, S. G. (2002). Total phenol, catechin, and caffeine contents of teas commonly consumed in the United Kingdom. Journal of Agricultural and Food Chemistry, 50(3), 565- 570. PMid:11804530. http://dx.doi.org/10.1021/jf010153l.
Kim HS, Quon MJ, Kim JA. 2014. New insights into the mechanisms of polyphenols beyond antioxidant properties; lessons from the green tea polyphenol, epigallocatechin 3-gallate. Redox Biol; 2: 187-95
Liu C-T, Wu C-Y, Weng Y-M and Tseng C-Y. (2005). Ultrasound-assisted extraction methodology as a tool to improve the antioxidant properties of herbal drug Xiaochia-hu-tang. Journal of Ethnopharmacology 99(2): 293–300. doi:10.1016/j.jep.2005.02.018
M. N. Clifford, S. Stoupi, N. Kuhnert. Profiling and Characterization by LC-MS n of the Galloylquinic Acids of Green Tea, Tara Tannin, and Tannic Acid, Journal of Agricultural and Food Chemistry, 55(8) (2007) 2797-2807.
Maung, P.P., Q. He, and M.V.M. Chamba. Comparison of Polyphenol Content Between Laboratory ProcessedLaphet and China and Myanmar Tea (Camellia sinensis) Products, J. Food Sci Pakistan, 22: 180-184: (2012).
Miller KB, Stuart DA, Smith NL, Lee CY, McHale NL, Flanagan JA, Ou B and Hurst WJ (2006) Antioxidant activity and polyphenol and procyanidin contents of selected commercially available cocoa-containing and chocolate products in the United States. J. Agri. Food Chem. 54(11), 4062-4068.
Ortega, N., Mario, M.P., Macia, A., Reguant, J., Angles, N., Morello, J.r., and Motilva, M.J. 2009. Comparative study of ULPC-MS/MS and HPLC-MS/MS to determine procyanidins and alkaloids in cocoa samples, Journal of Food Composition and Analysis, 23: 298-305.
Perva-Uzunalic, A. – Škerget, M. – Željko, K. – Weinreich, B. – Otto, F. – Grüner, S. : Extraction of active ingredients from green tea (Camellia sin ensis) Extraction efficiency of major catechins and caffeine. Food Chemistry, 96, 2006, pp. 597–605.
Rahayu PP, Purwadi, Radiati, LE, Manab, A. 2015. Physico chemical properties of whey protein and gelatine biopolymer using tea leaf extract as crosslink materials. Curr Res Nutr Food Sci 3: 224– 36.
Redgwell, R., Trovato, V., Merinat, S., Curti, D., Hediger, S., & Manez, A. (2003). Dietary fibre in cocoa shell: Characterisation of component polysaccharides. Food Chemistry, 81, 103–112.
S.R. Senthilkumar, T. Sivakumar, K.T. Arulmozhi, N. Mythili. FT-IR analysis and correlation studies on the antioxidant activity, total phenolics and total flavonoids of Indian commercial teas (Camellia sinensis L.) - A novel approach. Int. Res. J Biol. Sci. 6, 1-7. 2017
Spacil, Z., Novakova, L., & Solich, P. (2008). Analysis of phenolic compounds by high performance liquid chromatography and ultra performance liquid chromatography. Talanta, 76, 189–199.
Velayutham P, Babu A, Liu D. Green tea catechins and cardiovascular health: an update. Curr Med Chem 2008; 15(18): 1840-50.
Ziaedini, A., Jafari, A., & Zakeri, A. (2010). Extraction of antioxidants and caffeine from green tea (Camellia sinensis) leaves: kinetics and modelling. Food Science & Technology International, 16(6), 505-510. PMid:21339166. http://dx.doi.org/10.1177/1082013210367567