METHOD FOR OBTAINING COCOA BEAN POLYPHENOL EXTRACTS, RESULTING EXTRACTS AND USES THEREOF

摘要

Production of a polyphenol-based cocoa bean extract (I) comprises (a) obtaining clean, pulp- and shell-free kernels from fresh (i.e. non-pretreated and non-defatted) beans, (b) grinding the kernels in presence of solvent(s), (c) macerating to extract the desired components, (d) filtering and (e) recovering (I) (see figure). An independent claim is included for polyphenol-based extracts (I'), containing (by weight) 15-65% polyphenols, 0-11% lipids and 5-20% xanthines. ACTIVITY : Cardiant; anticoagulant; antiarteriosclerotic; vasotropic; ophthalmological; hypotensive; antilipemic; antiinflammatory; vulnerary; virucide; antibacterial; neuroprotective; nootropic; cytostatic; immunostimulant; antidiabetic; antiulcer; antipyretic; tranquilizer; analgesic; antipsoriatic; antirheumatic; antiarthritic; anti-HIV. MECHANISM OF ACTION : Antioxidant; radical scavenger. An extract (Ia) obtained from ground, fresh cocoa beans by maceration with water at 60[deg]C for 24 hours had a DPPH value (a measure of antiradical activity) of 147.6.