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This document summarizes a study that investigated the effect of temperature and maceration time on the antioxidant activity of cocoa pod husk extract. The study found that temperature and maceration time had a very significant effect on yield, total phenolic content, and antioxidant capacity of the extract. The best treatment for producing cocoa pod husk extract with high antioxidant activity was macerating at 60±2°C for 36 hours, which resulted in a yield of 5.28±0.15%, total phenolic content of 168.16±0.

Author

MOHAMAD ADITYA BILONDATU

Language

EN