The cultivation and use of cocoa for nutritional and medicinal purposes dates back to over 3000 years ago, with the first news relating to the Mayan and Aztec civilizations.
The presence of bioactive compounds in cocoa beans and their products (for example, chocolate, butter, oil) was deemed essential.
These compounds (mainly polyphenols) are responsible for the antioxidant, antitumor, antimicrobial and antiviral activities of cocoa-based products.
However, the applicability of the residual cocoa biomass has only been slightly studied.
These bio-compounds or value-added molecules can be obtained by bioconversion and extraction.
The table summarizes the main products and biocompounds obtained through both routes using the residual biomass of the cocoa supply chain.
|
By-product |
extract / fraction |
Application |
Result |
|
shell of the pods |
Methanol extracts |
Functional food |
The extracts showed a protective activity against ischemic damage; the bioactive compounds are polymeric polyphenols (e.g. procyanidins). |
|
shell of the pods |
Ethanol extract |
Antimicrobial potential |
Mouthwash (final concentration of 1 mg / mL in 0.1%) with antimicrobial activity, highly effective reducing by 32.25% S. mutansconta in contaminated toothbrushes. |
|
shell of the pods |
supercritical carbon dioxide extract |
food industry |
Theobromine and caffeine |
|
shell of the pods |
cocoa bean shell powder |
environmental decontamination |
Natural adsorbent to trap pollutants such as heavy metal ions, gases or industrial dyes. |
|
shell of the pods |
Acetone: extracted ethanol |
dental health |
The extracts showed 2- and 12-fold greater inhibitory activity against glucosyltransferase and similar polyphenol content compared to two other commercially available products. |
|
shell of the pods |
Dietary fiber |
antioxidant potential |
Product with intrinsic antioxidant activity and physico-chemical properties similar to commercial dietary fiber. |
|
shell of the pods |
Extract of ethanol or acetone |
Antimicrobial activity in vitro and in vivo |
total mutant streptococcus and plaque deposition when used as a mouthwash on 68% of tested subjects; Minimum inhibitory concentration against E. coli, Staphylococcus |
|
shell of the pods |
Ethanol extract |
Antimicrobial and antiglucosyltransferase activity |
aureus, Salmonella and Bacillus cereus Decrease in the growth rate of streptococcus tension; reduced the synthesis of insoluble glucan through the action of the enzyme glucosyltransferase. |
|
shell of the pods |
dust |
Precursor of carbon monoliths without binders. Antimicrobial activity |
The carbon monolith, which when activated, has a higher volume of micropores and good mechanical performance. Mouthwash with cocoa bean peel extract can be used in children as an alternative to the mouthwash, chlorhexidine as it has similar antimicrobial properties and avoids the side effects of the latter. |
|
shell of pods, peel and pulp |
Dietary fiber |
Antioxidant potential |
Antioxidant activity of cocoa pod peel with significantly higher total phenolic content on methanol: ethanol extract compared to other by-products. |
|
Pod peel |
Ethanol extract |
Antioxidant potential |
Antioxidant activity and collagenase inhibition activity |
|
Pod peel |
NaOH extract |
Antiviral, antibacterial and radical scavenging |
Anti-HIV, anti-influenza activity and enhancement of vitamin C radical scavenging |
|
Pod peel |
organic extract |
Potassium fertilizer |
dry mass of the aerial parts |
|
Pod peel |
pectin |
Gel forms pectin highly |
use of pectin from cocoa peel as an additive |
|
Pod peel |
Dietary fiber |
acetylated |
Non-starch polysaccharide and total phenolic content |
