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Zeitschrift für Naturforschung C

A Journal of Biosciences

Editor-in-Chief: Seibel, Jürgen

Editorial Board: Aigner , Achim / Boland, Wilhelm / Bornscheuer, Uwe / Hoffmann, Klaus

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1865-7125
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Volume 53, Issue 9-10

Issues

Constituents of Cocoa Husks

Josep Serra Bonvehí
  • Research and Development Department of Nederland, S. A., PO Box 34, 08890 Viladecans, Barcelona, Spain
  • Other articles by this author:
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/ Rossend Escolá Jordà
Published Online: 2014-06-02 | DOI: https://doi.org/10.1515/znc-1998-9-1002

Mineral composition, vitamins (group B, C and D), polyphenols, purine alkaloids, sugars and phytic acid were determined in twelve samples of cocoa husk of the main varieties of cocoa beans ( Theobroma cacao L.) cultivated in Africa and South America. Macro- (K, Mg, Ca, Na, P, and Na) and micro elements (Cu, Zn, Fe, and Cr) were quantified using an inductively coupled argon plasma-optical emission spectrometer (ICP-OES), on dry-ashed samples. Vitamins, phenolic compounds, alkaloids, sugars, and phytic acid were determined using HPLC. The mineral and vitamins intake that cocoa husk consumption could represent was evaluated with regard to the Recommended Dietary Allowances (RDA). The percentage of phytic acid is medium (0.98±0.13 g/100 g). The most abundant phenolic compounds found were caffeic acid and gentisic acid (2,5-dihydroxybenzoic acid).

Keywords: Cocoa Husk; Mineral Elements; Vitamins; Phytic Acid; Phenolic Constituents

About the article

Received: 1998-03-02

Revised: 1998-06-20

Published Online: 2014-06-02

Published in Print: 1998-10-01


Citation Information: Zeitschrift für Naturforschung C, Volume 53, Issue 9-10, Pages 785–792, ISSN (Online) 1865-7125, ISSN (Print) 0939-5075, DOI: https://doi.org/10.1515/znc-1998-9-1002.

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© 1946 – 2014: Verlag der Zeitschrift für Naturforschung. This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License. BY-NC-ND 3.0

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