prikaz prve stranice dokumenta Green extraction techniques of bioactive components from cocoa shell
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Scientific paper - Original scientific paper
Green extraction techniques of bioactive components from cocoa shell
Croatian journal of food science and technology, 11 (2019), 1; 11-20. https://doi.org/10.17508/CJFST.2019.11.1.02
Pavlović, Nika; Jakovljević, Martina; Miškulin, Maja; Molnar, Maja; Ačkar, Đurđica; Jokić, Stela

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Pavlović, N., Jakovljević, M., Miškulin, M., Molnar, M., Ačkar, Đ. & Jokić, S. (2019). Green extraction techniques of bioactive components from cocoa shell. Croatian journal of food science and technology, 11. (1), 11-20. doi: 10.17508/CJFST.2019.11.1.02

Pavlović, Nika, et al. "Green extraction techniques of bioactive components from cocoa shell." Croatian journal of food science and technology, vol. 11, no. 1, 2019, pp. 11-20. https://doi.org/10.17508/CJFST.2019.11.1.02

Pavlović, Nika, Martina Jakovljević, Maja Miškulin, Maja Molnar, Đurđica Ačkar and Stela Jokić. "Green extraction techniques of bioactive components from cocoa shell." Croatian journal of food science and technology 11, no. 1 (2019): 11-20. https://doi.org/10.17508/CJFST.2019.11.1.02

Pavlović, N., et al. (2019) 'Green extraction techniques of bioactive components from cocoa shell', Croatian journal of food science and technology, 11(1), pp. 11-20. doi: 10.17508/CJFST.2019.11.1.02

Pavlović N, Jakovljević M, Miškulin M, Molnar M, Ačkar Đ, Jokić S. Green extraction techniques of bioactive components from cocoa shell. Croatian journal of food science and technology [Internet]. 2019 May 30 [cited 2025 March 27];11(1):11-20. doi: 10.17508/CJFST.2019.11.1.02

N. Pavlović, M. Jakovljević, M. Miškulin, M. Molnar, Đ. Ačkar and S. Jokić, "Green extraction techniques of bioactive components from cocoa shell", Croatian journal of food science and technology, vol. 11, no. 1, pp. 11-20, May 2019. [Online]. Available at: https://urn.nsk.hr/urn:nbn:hr:109:504217. [Accessed: 27 March 2025]

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Metadata
Title (english)Green extraction techniques of bioactive components from cocoa shell
AuthorNika Pavlović
AuthorMartina Jakovljević
AuthorMaja Miškulin
AuthorMaja Molnar
AuthorĐurđica Ačkar
AuthorStela Jokić
Author's institutionJosip Juraj Strossmayer University of Osijek
Faculty of Medicine Osijek
Author's institutionJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract (english)
The aim of this study was to demonstrate that certain types of extraction techniques can give extracts with various bioactive components in different concentrations. Four green extraction techniques were used in this study: supercritical CO2 extraction, ultrasound-assisted extraction, cold atmospheric plasma extraction and extraction using deep eutectic solvents. Those modern techniques gave better yields of bioactive components and showed better antioxidant activity of obtained extracts than classical Soxhlet extraction. The bioactive components in obtained extracts were quantified by High Performance Liquid Chromatography. Supercritical CO2 extraction gave the highest yields for theobromine content, while ultrasound-assisted extraction with 50% aqueous ethanol solution gave the highest caffeine yields during 30 min of extraction, 35 Hz and 60 °C. The extraction with deep eutectic solvent mixture of choline chloride: oxalic acid and 50% pure H2O at room temperature during 180 min of extraction time gave the highest total phenol content while the same mixture under the same conditions, but during longer extraction time (360 min), gave the highest antioxidant activity. Cocoa shell (CS), due to its nutritional value and bioactive components, has a potential to become a desirable raw material in a large spectrum of functional and pharmaceutical products.
Keywords (english)
Languageenglish
Publication typeScientific paper - Original scientific paper
Publication statusPublished
Peer reviewPeer review - international
Publication versionPublished version
Journal titleCroatian journal of food science and technology
Numberingvol. 11, no. 1, pp. 11-20
p-ISSN1847-3466
e-ISSN1848-9923
DOIhttps://doi.org/10.17508/CJFST.2019.11.1.02
URN:NBNurn:nbn:hr:109:504217
Publication2019-05-30
Document URLhttps://hrcak.srce.hr/220679
Type of resourceText
Access conditionsOpen access
Terms of useLicence Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) icon
Created on2024-06-03 09:42:40