Investigating the role of solvent type and microwave selective heating on the extraction of phenolic compounds from cacao (Theobroma cacao L.) pod husk
(2022)
Journal Article
Dewi, S. R., Stevens, L. A., Pearson, A. E., Ferrari, R., Irvine, D. J., & Binner, E. R. (2022). Investigating the role of solvent type and microwave selective heating on the extraction of phenolic compounds from cacao (Theobroma cacao L.) pod husk. Food and Bioproducts Processing, 134, 210-222. https://doi.org/10.1016/j.fbp.2022.05.011
Cacao pod husk (CPH) is a primary waste in the cacao industry that contains favourable natural antioxidants based on phenolic compounds. This study reported an investigation of the effect of extraction parameters to maximise the bioactive yields of C... Read More about Investigating the role of solvent type and microwave selective heating on the extraction of phenolic compounds from cacao (Theobroma cacao L.) pod husk.