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Chemometric Classification of Cocoa Bean Shells Based on Their Polyphenolic Profile Determined by RP-HPLC-PDA Analysis and Spectrophotometric Assays

par Rojo Poveda, Olga ;Zeppa, Giuseppe;Ferrocino, Ilario;Stévigny, Caroline ;Barbosa-Pereira, Letricia
Référence Antioxidants, 10, 10, page (23), 1533
Publication Publié, 2021-09-27

Article révisé par les pairs

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Résumé :

The cocoa bean shell (CBS), a byproduct from the cocoa industry, was recently proposedas a functional and low-cost ingredient, mainly because of its content in polyphenols. However,vegetal food products could significantly differ in their chemical composition depending on differentfactors such as their geographical provenience. This work is aimed to determine the polyphenolicand methylxanthine profile of different CBS samples and utilize it for achieving theirdifferentiation according to their geographical origin and variety. RP-HPLC-PDA was used todetermine the CBS polyphenolic profile. Spectrophotometric assays were used to obtain the totalphenolic, flavonoid, and tannin contents, as well as to evaluate their radical scavenging activity.The results obtained from both methods were then compared and used for the CBS differentiationaccording to their origin and varieties through chemometric analysis. RP-HPLC-PDA allowed todetermine 25 polyphenolic compounds, as well as the methylxanthines theobromine and caffeine.Polyphenolic profile results highlighted significant differences among the analyzed samples, allowingfor their differentiation based on their geographical provenience. Similar results wereachieved with the results of the spectrophotometric assays, considered as screening methods.Differentiation based on CBS variety was instead obtained based on the HPLC-determinedmethylxanthine profile.