Comparison of soxhletation and Microwave Assisted Extraction method for extracting polyphenols in cacao pod husks (Theobroma cacao L.)

Abstract Cacao pod husks ( Theobroma cacao L.) are waste from processing. They contain polyphenolic compounds that obtained by extraction. The most commonly used extraction methods maceration and soxhletation. However, this method has disadvantages such as long time high solvent requirements. This study aimed to compare the soxhletation Microwave-assisted (MAE) on husks. parameters observed were total phenol, yield, moisture content, antioxidant activity. results showed was significantly different MAE in activity, water content. of using produced highest phenol content 6.473 mg GAE/g with activity 27.2 μg/mL 13.5%.