This paper describes the chemical characterization of cocoa hulls, a potential source of high-methoxyl pectins (HMP). The content of some antinutritive compounds and potentially toxic compounds is also reported. Use of 2-propanol is proposed for the preliminary clean-up of the hulls and for the washing of the gel. Antinutritive and potentially toxic compounds seem not to limit the use of cocoa hulls. Lindane and ochratoxin A were easily removed together with fat using 2-propanol during preliminary clean up. The pectins (partially purified, yield: 1.29 ± 0.08%) showed a high methoxylation degree (%DE) of 60.53 ± 6.09%, and a viscosity of 16,200 cPs (5 rpm 20°C). Washing procedures permit the decrease of the gel acidity from pH 1.97 to pH 3.76.
Characterization of Pectins and Some Secondary Compounds from Theobroma cacao Hulls / M. Arlorio, J. Coisson, P. Restani, A. Martelli. - In: JOURNAL OF FOOD SCIENCE. - ISSN 0022-1147. - 66:5(2001), pp. 653-656.
|Titolo:||Characterization of Pectins and Some Secondary Compounds from Theobroma cacao Hulls|
RESTANI, PATRIZIA (Penultimo)
|Parole Chiave:||2-Propanol; Clean-up; Cocoa hulls; Pectin; Sodium hexametaphosphate|
|Settore Scientifico Disciplinare:||Settore CHIM/10 - Chimica degli Alimenti|
|Data di pubblicazione:||2001|
|Digital Object Identifier (DOI):||http://dx.doi.org/10.1111/j.1365-2621.2001.tb04616.x|
|Appare nelle tipologie:||01 - Articolo su periodico|