METHOD FOR OBTAINING COCOA EXTRACTS WITH A HIGH CONTENT OF POLYPHENOLS

摘要

Method for obtaining powdered cocoa extracts with a high content of polyphenols (catechin, epicatechin, unfermented procyanidine B1 and B2), the principal steps in which are: peeling or mashing the seed, cooling, removing the pulp, scalding, drying, removing the fat, stabilizing and grinding, a step of cleaning and/or a step of dehusking possibly being inserted between the drying and fat-removal steps. Next, a hydroalcoholic extraction is performed, after which the solid and liquid phases are separated. The liquid extract is concentrated and drying is performed, a powdered hydroalcoholic extract with a total polyphenol content of 35 - 55% being obtained, all the percentages expressed as dry base; liquid/liquid extraction is performed, separating the extract obtained into an aqueous fraction from which, after concentration and drying thereof, a powdered semi-purified extract is obtained with a total polyphenol content of 20 - 45% and an organic fraction, from which, after concentration and drying thereof, a powdered purified extract is obtained with a total polyphenol content of 60 - 90%.