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
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: Suggested Citation