Constituents of Cocoa Husks
نویسنده
چکیده
Josep Serra Bonvehí3 and Rossend Escolá Jordàb a Research and Development Department of Nederland, S. A., PO Box 34, 08890 Viladecans, Barcelona, Spain b Agricultural and Food Laboratory, Generalitat of Catalonia, 08348 Cabrils, Barcelona, Spain Z. Naturforsch. 53c, 785-792 (1998); received March 2/June 20, 1998 Cocoa Husk, Mineral Elements, Vitamins, Phytic Acid, Phenolic Constituents Mineral composition, vitamins (group B, C and D), polyphenols, purine alkaloids, sugars and phytic acid were determined in twelve samples of cocoa husk of the main varieties of cocoa beans ( Theobroma cacao L.) cultivated in Africa and South America. Macro(K, Mg, Ca, Na, P, and Na) and micro elements (Cu, Zn, Fe, and Cr) were quantified using an induc tively coupled argon plasma-optical emission spectrometer (ICP-OES), on dry-ashed sam ples. Vitamins, phenolic compounds, alkaloids, sugars, and phytic acid were determined using HPLC. The mineral and vitamins intake that cocoa husk consumption could represent was evaluated with regard to the Recommended Dietary Allowances (RDA). The percentage of phytic acid is medium (0.98±0.13 g/100 g). The most abundant phenolic compounds found were caffeic acid and gentisic acid (2,5-dihydroxybenzoic acid).
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