The Influence of the Extraction Solvent on the Polyphenol Content Determination in Cocoa Products

Natural Resources and Sustainable Development, 2013

6 Pages Posted: 11 Jul 2017

Date Written: December 7, 2015

Abstract

This paper investigates the influence of the extraction solvent on the polyphenol determination in cocoa and cocoa products by Folin-Ciocâlteu assay using gallic acid as standard at 90 minutes reaction time. The experimental variants tested refer to extraction solvent (acetone and methanol) and sample or standard amount (50 μL- a variant and 100 μL – b variant). The results show that the solvent influences the determination of the polyphenol content only for dark chocolate in “a” variant, for all the others variant the differences were not significant. Using acetone instead of methanol does not improve the determination on low content cacao products such is Nesquik. The content of polyphenol was grater in cocoa that for dark chocolate.

Keywords: methanol, acetone, polyphenols, cocoa products

JEL Classification: A10

Suggested Citation

Adriana, Chiş and Cornelia, Purcǎrea, The Influence of the Extraction Solvent on the Polyphenol Content Determination in Cocoa Products (December 7, 2015). Natural Resources and Sustainable Development, 2013. Available at SSRN: https://ssrn.com/abstract=2700116

Chiş Adriana (Contact Author)

University of Oradea ( email )

Universitatii nr. 1
Oradea, Bihor 410087
Romania

Purcǎrea Cornelia

University of Oradea ( email )

Universitatii nr. 1
Oradea, Bihor 410087
Romania

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