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.

Characterization of Pectins and Some Secondary Compounds from Theobroma cacao Hulls

P. Restani
Penultimo
;
2001

Abstract

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.
2-Propanol; Clean-up; Cocoa hulls; Pectin; Sodium hexametaphosphate
Settore CHIM/10 - Chimica degli Alimenti
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/2434/184926
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