By-products of the cocoa agribusiness: high valueadded materials based on their bromatological and chemical characterization

Abstract

Worldwide, cocoa agribusiness generates about 48 million tons of cocoa pod husk residues annually, and 700 thousand tons of cocoa bean shell, by-products of the pulping and roasting processes. These residues, if not used, can represent an environmental problem. The aim of this research was to identify the potential and use of these by-products through their bromatological composition, lignocellulosic content, aromatic compounds, fatty acid profile, polyphenol and methylxanthine content, and antioxidant capacity. Extraction was made from cocoa husk and shell with a mixture of acetone-water (70:30), applying sonication (40 kHz 15 min-1) and maceration (4 h). Total polyphenols (Folin-Ciocalteau method), antioxidant capacity (DPPH and ABTS), catechin, epicatechin, caffeine, and theobromine (HPLC) were quantified. Aromatic compounds and fatty acid quantifications were evaluated through GC/MS-QP. Cocoa husk and shell stood out for their content of fiber, protein, lignocellulosic material, and fatty acids (oleic, linoleic, elaidic, and stearic). Volatile compounds such as pyrazines, esters, alcohols, and aldehydes were identified in the residues. The results showed that the husk had a higher content of total polyphenols than the shell (26.64 mg GAE g-1 vs. 19.18 mg GAE g-1). The shell exhibited higher values of epicatechin (21.64 mg g-1), theobromine (15.41 mg g-1), and caffeine (4.96 mg g-1) compared to the husk (6.07, 0.53, and 0.52 mg g-1, respectively). Due to their composition, these by-products can be used by different industries, and contribute to obtaining a higher added value and to the solution of environmental problems due to their use.