Profile of Bioactive Components of Cocoa (Theobroma cacao L.) By-Products from Ecuador and Evaluation of Their Antioxidant Activity

The aim of the study was to determine the profile of bioactive compounds in cocoa residues (mucilage and bean shells), and to evaluate their antioxidant activity in two cocoa varieties, Nacional X Trinitario type (Fine Aroma) and the variety CCN-51. The extraction of phytonutrients from the residues...

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Detalles Bibliográficos
Autores principales: Llerena, Wilma, Samaniego, Iván, Vallejo, Christian, Arreaga, Adner, Zhunio, Billy, Coronel, Zomayra, Quiroz, James, Angós, Ignacio, Carrillo, Wilman
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10341204/
https://www.ncbi.nlm.nih.gov/pubmed/37444322
http://dx.doi.org/10.3390/foods12132583

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10341204/
https://www.ncbi.nlm.nih.gov/pubmed/37444322
http://dx.doi.org/10.3390/foods12132583

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