Extraction, Identification, and Quantification of Polyphenols from the Theobroma cacao L. Fruit: Yield vs. Environmental Friendliness

Autores
Silva, Juan Manuel; Peyronel, Fernanda; Huang, Yinan; Boschetti, Carlos Eugenio; Corradini, Maria G.
Año de publicación
2024
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The cacao fruit is a rich source of polyphenols, including flavonoids and phenolic acids,which possess significant health benefits. The accurate identification and quantification of thesebioactive compounds extracted from different parts of the cacao fruit, such as pods, beans, nibs, andcacao shells, require specific treatment conditions and analytical techniques. This review presentsa comprehensive comparison of extraction processes and analytical techniques used to identifyand quantify polyphenols from various parts of the cacao fruit. Additionally, it highlights theenvironmental impact of these methods, exploring the challenges and opportunities in selecting andutilizing extraction, analytical, and impact assessment techniques, while considering polyphenols’yield. The review aims to provide a thorough overview of the current knowledge that can guidefuture decisions for those seeking to obtain polyphenols from different parts of the cacao fruit.
Fil: Silva, Juan Manuel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario. Instituto de Procesos Biotecnológicos y Químicos Rosario. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Instituto de Procesos Biotecnológicos y Químicos Rosario; Argentina. University of Guelph; Canadá
Fil: Peyronel, Fernanda. University of Guelph; Canadá
Fil: Huang, Yinan. University of Guelph; Canadá
Fil: Boschetti, Carlos Eugenio. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario. Instituto de Procesos Biotecnológicos y Químicos Rosario. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Instituto de Procesos Biotecnológicos y Químicos Rosario; Argentina
Fil: Corradini, Maria G.. University of Guelph; Canadá
Materia
THEOBROMA CACAO
POLYPHENOLS
EXTRACTION
SUSTAINABILITY
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/263645
Acceder
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network_name_str CONICET Digital (CONICET)
spelling Extraction, Identification, and Quantification of Polyphenols from the Theobroma cacao L. Fruit: Yield vs. Environmental FriendlinessSilva, Juan ManuelPeyronel, FernandaHuang, YinanBoschetti, Carlos EugenioCorradini, Maria G.THEOBROMA CACAOPOLYPHENOLSEXTRACTIONSUSTAINABILITYhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The cacao fruit is a rich source of polyphenols, including flavonoids and phenolic acids,which possess significant health benefits. The accurate identification and quantification of thesebioactive compounds extracted from different parts of the cacao fruit, such as pods, beans, nibs, andcacao shells, require specific treatment conditions and analytical techniques. This review presentsa comprehensive comparison of extraction processes and analytical techniques used to identifyand quantify polyphenols from various parts of the cacao fruit. Additionally, it highlights theenvironmental impact of these methods, exploring the challenges and opportunities in selecting andutilizing extraction, analytical, and impact assessment techniques, while considering polyphenols’yield. The review aims to provide a thorough overview of the current knowledge that can guidefuture decisions for those seeking to obtain polyphenols from different parts of the cacao fruit.Fil: Silva, Juan Manuel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario. Instituto de Procesos Biotecnológicos y Químicos Rosario. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Instituto de Procesos Biotecnológicos y Químicos Rosario; Argentina. University of Guelph; CanadáFil: Peyronel, Fernanda. University of Guelph; CanadáFil: Huang, Yinan. University of Guelph; CanadáFil: Boschetti, Carlos Eugenio. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario. Instituto de Procesos Biotecnológicos y Químicos Rosario. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Instituto de Procesos Biotecnológicos y Químicos Rosario; ArgentinaFil: Corradini, Maria G.. University of Guelph; CanadáMultidisciplinary Digital Publishing Institute2024-07info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/263645Silva, Juan Manuel; Peyronel, Fernanda; Huang, Yinan; Boschetti, Carlos Eugenio; Corradini, Maria G.; Extraction, Identification, and Quantification of Polyphenols from the Theobroma cacao L. Fruit: Yield vs. Environmental Friendliness; Multidisciplinary Digital Publishing Institute; Foods; 13; 15; 7-2024; 1-212304-8158CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.mdpi.com/2304-8158/13/15/2397info:eu-repo/semantics/altIdentifier/doi/10.3390/foods13152397info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T10:02:54Zoai:ri.conicet.gov.ar:11336/263645instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 10:02:55.399CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Extraction, Identification, and Quantification of Polyphenols from the Theobroma cacao L. Fruit: Yield vs. Environmental Friendliness
title Extraction, Identification, and Quantification of Polyphenols from the Theobroma cacao L. Fruit: Yield vs. Environmental Friendliness
spellingShingle Extraction, Identification, and Quantification of Polyphenols from the Theobroma cacao L. Fruit: Yield vs. Environmental Friendliness
Silva, Juan Manuel
THEOBROMA CACAO
POLYPHENOLS
EXTRACTION
SUSTAINABILITY
title_short Extraction, Identification, and Quantification of Polyphenols from the Theobroma cacao L. Fruit: Yield vs. Environmental Friendliness
title_full Extraction, Identification, and Quantification of Polyphenols from the Theobroma cacao L. Fruit: Yield vs. Environmental Friendliness
title_fullStr Extraction, Identification, and Quantification of Polyphenols from the Theobroma cacao L. Fruit: Yield vs. Environmental Friendliness
title_full_unstemmed Extraction, Identification, and Quantification of Polyphenols from the Theobroma cacao L. Fruit: Yield vs. Environmental Friendliness
title_sort Extraction, Identification, and Quantification of Polyphenols from the Theobroma cacao L. Fruit: Yield vs. Environmental Friendliness
dc.creator.none.fl_str_mv Silva, Juan Manuel
Peyronel, Fernanda
Huang, Yinan
Boschetti, Carlos Eugenio
Corradini, Maria G.
author Silva, Juan Manuel
author_facet Silva, Juan Manuel
Peyronel, Fernanda
Huang, Yinan
Boschetti, Carlos Eugenio
Corradini, Maria G.
author_role author
author2 Peyronel, Fernanda
Huang, Yinan
Boschetti, Carlos Eugenio
Corradini, Maria G.
author2_role author
author
author
author
dc.subject.none.fl_str_mv THEOBROMA CACAO
POLYPHENOLS
EXTRACTION
SUSTAINABILITY
topic THEOBROMA CACAO
POLYPHENOLS
EXTRACTION
SUSTAINABILITY
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The cacao fruit is a rich source of polyphenols, including flavonoids and phenolic acids,which possess significant health benefits. The accurate identification and quantification of thesebioactive compounds extracted from different parts of the cacao fruit, such as pods, beans, nibs, andcacao shells, require specific treatment conditions and analytical techniques. This review presentsa comprehensive comparison of extraction processes and analytical techniques used to identifyand quantify polyphenols from various parts of the cacao fruit. Additionally, it highlights theenvironmental impact of these methods, exploring the challenges and opportunities in selecting andutilizing extraction, analytical, and impact assessment techniques, while considering polyphenols’yield. The review aims to provide a thorough overview of the current knowledge that can guidefuture decisions for those seeking to obtain polyphenols from different parts of the cacao fruit.
Fil: Silva, Juan Manuel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario. Instituto de Procesos Biotecnológicos y Químicos Rosario. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Instituto de Procesos Biotecnológicos y Químicos Rosario; Argentina. University of Guelph; Canadá
Fil: Peyronel, Fernanda. University of Guelph; Canadá
Fil: Huang, Yinan. University of Guelph; Canadá
Fil: Boschetti, Carlos Eugenio. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario. Instituto de Procesos Biotecnológicos y Químicos Rosario. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Instituto de Procesos Biotecnológicos y Químicos Rosario; Argentina
Fil: Corradini, Maria G.. University of Guelph; Canadá
description The cacao fruit is a rich source of polyphenols, including flavonoids and phenolic acids,which possess significant health benefits. The accurate identification and quantification of thesebioactive compounds extracted from different parts of the cacao fruit, such as pods, beans, nibs, andcacao shells, require specific treatment conditions and analytical techniques. This review presentsa comprehensive comparison of extraction processes and analytical techniques used to identifyand quantify polyphenols from various parts of the cacao fruit. Additionally, it highlights theenvironmental impact of these methods, exploring the challenges and opportunities in selecting andutilizing extraction, analytical, and impact assessment techniques, while considering polyphenols’yield. The review aims to provide a thorough overview of the current knowledge that can guidefuture decisions for those seeking to obtain polyphenols from different parts of the cacao fruit.
publishDate 2024
dc.date.none.fl_str_mv 2024-07
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/263645
Silva, Juan Manuel; Peyronel, Fernanda; Huang, Yinan; Boschetti, Carlos Eugenio; Corradini, Maria G.; Extraction, Identification, and Quantification of Polyphenols from the Theobroma cacao L. Fruit: Yield vs. Environmental Friendliness; Multidisciplinary Digital Publishing Institute; Foods; 13; 15; 7-2024; 1-21
2304-8158
CONICET Digital
CONICET
url http://hdl.handle.net/11336/263645
identifier_str_mv Silva, Juan Manuel; Peyronel, Fernanda; Huang, Yinan; Boschetti, Carlos Eugenio; Corradini, Maria G.; Extraction, Identification, and Quantification of Polyphenols from the Theobroma cacao L. Fruit: Yield vs. Environmental Friendliness; Multidisciplinary Digital Publishing Institute; Foods; 13; 15; 7-2024; 1-21
2304-8158
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.mdpi.com/2304-8158/13/15/2397
info:eu-repo/semantics/altIdentifier/doi/10.3390/foods13152397
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute
publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.13397

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