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Antioxidant Properties of Cocoa Pods by Tài Cole is a document available to read on EtoBox.
This study compared the antioxidant properties of cocoa pods and shells. Total phenolic content, total flavonoid content, and antioxidant activity as measured by DPPH and FRAP assays were analyzed. Cocoa pods contained higher levels of total phenolics and flavonoids compared to cocoa shells. Cocoa pod extracts also exhibited higher antioxidant activity than cocoa shell extracts in both the DPPH and FRAP assays, although lower than the gallic acid standard. Therefore, cocoa pods represent a potential waste m
- Author
- Tài Cole
- Language
- EN