Antioxidant and sensory evaluation of cocoa (Theobroma cacao L.) tea formulated with cocoa bean hull of different origins

Abstract

Cocoa nibs are the main ingredient for chocolate production while cocoa bean hulls are the major by-product. Uniqueness of this study is that we investigate the antioxidant content and activity of single origin cocoa bean hulls compared to nibs based on their total phenolic content (TPC), total flavonoid content (TFC), free radical scavenging activity (DPPH Assay), ferric reducing powder (FRAP), and ferrous ion chelating (FIC) ability, thus highlighting regional differences. Venezuela raw cocoa bean hull had the highest antioxidant properties and these properties can tolerate roasting up to 100 ⁰C. Roasting temperature influences both the antioxidant properties and the flavor profile of the resulting cocoa tea. Of the 105 respondents of the hedonic survey, 67.64% indicated that they would buy our cocoa tea. Cocoa tea made from Malaysia and Venezuela origin had a higher theobromine content and a much lower caffeine content compared to green tea. In all cases, cocoa tea made primarily from the cocoa bean hull is safe for consumption as the Aflatoxin (B1, B2, G1, G2), Ochratoxin A, and pesticides residues were not detected within the detection limits (0.001 mg/kg and 0.005 mg/kg). It can be concluded that regional differences give a unique flavor profile to the cocoa bean hull and there were differences in terms of antioxidant properties.

Keywords

• Cocoa tea
• Sensory analysis
• Antioxidants
• Methylxanthines
• Mycotoxins