The Determination of Total Phenolic Content of Cocoa Pod Husk Based on Microwave-Assisted Extraction Method

摘要

Cocoa pod husk (CPH) is a waste of processed cocoa beans containing lignocellulose that can be converted into phenolic compounds. Phenolic compounds are commonly used in the pharmaceutical and agricultural industries. This study aims to obtain high phenolic compounds of CPH extract using the Microwave-Assisted Extraction (MAE) method. The extraction process was conducted by using 85% (v/v) of aqueous ethanol solvent, with heating power was various from 100, 200 and 300 W and extraction time was also diverse from 5, 10, 15, 20, 25 and 30 minutes. The Total Phenolic Content (TPC) was determined by utilizing the Folin-Ciocalteu method with gallic acid was used as the standard. The highest TPC was 853.67 mg/L, which was obtained from CPH extract with an extraction time of 20 minutes and heating power of 200 watt. MAE is recommended as a promising method for producing phenolic extract quickly and efficiently.