Determinación de propiedades fisicoquímicas y polifenoles en cáscaras de almendra de clones de cacao (theobroma cacao l.).

Abstract

This study, titled "Physicochemical Characterization and Valorization Potential of Cacao Bean Shell from the Theobroma cacao L. Clone," aims to evaluate the physical, chemical, and bioactive properties of cacao shells derived from the CCN-51 clone to explore their applications across different industries. The research is based on characterizing parameters such as moisture, fat content, ash, pH, acidity, fiber, proteins, and minerals, achieving representative values that reflect the stability, nutritional potential, and functionality of this agro-industrial byproduct. An extensive analysis was conducted to determine the total polyphenol content using spectrophotometric methods. Different solvents and hydroalcoholic proportions were evaluated to optimize the extraction of bioactive compounds, with promising yields obtained through ultrasound-assisted and microwave-assisted processes. Furthermore, antioxidant properties were analyzed, and specific compounds such as catechins and proanthocyanidins were identified via chromatographic techniques, with concentrations favorably comparable to commercial products. Results demonstrated that cacao shell contains high fiber content (approximately 9.5%), proteins (around 19%), and minerals (about 10%), in addition to a polyphenol content close to 10 mg GAE/g. These properties, along with its nutraceutical and functional profile, support various industrial applications, such as "clean-label" ingredients for bakery products and snacks, antioxidant infusions, extracts for cosmetics, dermatological formulations, and bioproducts like biochar and fertilizers—thus promoting a circular economy and sustainable utilization of agro-industrial waste.