Phytochemical and Bioactive Compounds of Cocoa Beans as Supplement Ingredient Affected by Drying Methods

Fitri Setiyoningrum, Gunawan Priadi, Fifi Afiati, Lutfyah Chaerunissa, Maria Belgis, Urip Perwitasari, Ario Betha Juanssilfero, - Fahrurrozi, Elsera Br Tarigan, Dharma Vincentlau


Cocoa beans are a common food ingredient recognized by the public because they can be made into various products and have health benefits such as antioxidant, anti-inflammatory, and anti-diabetic if appropriately processed. This study used the Forastero variety cultivated at Sukabumi region, Indonesia, as a cocoa bean sample. This study aimed to analyze phytochemical properties and the bioactive compounds content of cocoa beans using GC-MS affected by various drying methods. The methods used were sun drying, cabinet drying, and freeze drying. The observed parameters to determine the cacao bean quality were antioxidant capacity, phenol and flavonoid content, and bioactive compound. The result showed that the drying method affected dried cocoa beans' phenol and flavonoid content and antioxidant activity. However, the freeze-drying gave the best phytochemicals properties in phenol content (5,6785 mg GAE/g), flavonoid (64,33 mg QE/g), and antioxidant capacity (42,17% inhibition on DPPH 0,1mM). The result was in line with volatile compounds with proven high biological activity. Cabinet drying produced cocoa beans, which is better than sun drying. The freeze-drying maintains lactones, ketones, alcohols, aldehydes, and phenols. The freeze-dried cocoa beans had the highest content of γ-Tocopherol, 2,4-Di-tert-butylphenol, 5-hydroxymethylfurfural, neophytadiene, and palmitic acid as antioxidants. The freeze-drying method could be considered for producing dried cocoa beans as a supplement ingredient.


Antioxidant; cocoa; drying; phenol; GC-MS

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