Effect of Roasting Time on Total Phenolic Content and Antioxidant Activity of Cocoa Bean Shells
English
https://doi.org/10.52045/jca.v6i2.1015
Keywords:
Antioxidant Activity, Cocoa Bean Shells, IC50, Phenolic Compounds, Roasting TimeAbstract
Cocoa bean shells are a by-product of cocoa processing that contain bioactive compounds, particularly phenolics, with potential antioxidant activity. However, information on the effect of roasting time on the total phenolic content and antioxidant activity of fermented cocoa bean shells remains limited. Therefore, this study evaluated the effect of roasting time on the total phenolic content and antioxidant activity of fermented cocoa bean shells derived from Forastero cocoa beans (BR 25 variety) from Bolang Village, Enrekang Regency. A laboratory experiment was conducted using a drum roaster with a charge temperature of 135°C and roasting times of 10, 14, 18, and 22 min. Roasting time significantly affected total phenolic content and antioxidant activity. Roasting for 14 min produced the highest mean total phenolic content (30.1425 mg GAE/g extract) and the lowest IC50 value (83.69 ppm), although these results were not significantly different from those at 18 min. In contrast, the 10 and 22 min treatments showed lower total phenolic content and weaker antioxidant activity. These findings suggest that moderate roasting durations, particularly 14–18 min, were more favorable for maintaining the bioactive properties of cocoa bean shells.
Downloads
References
Agustriana, E., Valentino, H. A., Rahmani, N., Nuryati, N., Firmanto, H., Rachmayati, R., Yulianti, S. E., Nuryana, I., Yopi, Y., & Lisdiyanti, P. (2023). Fermentation effect of cacao beans originate from Jember on polyphenol-flavonoid content and radical scavenging activity. Alchemy: Jurnal Penelitian Kimia, 19(1), 23–31. https://doi.org/10.20961/alchemy.19.1.60831.23-31
Barbosa-Pereira, L., Belviso, S., Ferrocino, I., Rojo-Poveda, O., & Zeppa, G. (2021). Characterization and classification of cocoa bean shells from different regions of Venezuela using HPLC-PDA-MS/MS and spectrophotometric techniques coupled to chemometric analysis. Foods, 10(8), 1791. https://doi.org/10.3390/foods10081791
Calinoiu, L. F., & Vodnar, D. C. (2020). Thermal processing for the release of phenolic compounds from wheat and oat bran. Biomolecules, 10(1), 21. https://doi.org/10.3390/biom10010021
Cortez, D., Flores, M., Calampa, L., Oliva-Cruz, M., Gonas, M., Meléndez-Mori, J. B., & Chavez, S. G. (2024). From the seed to the cocoa liquor: Traceability of bioactive compounds during the postharvest process of cocoa in Amazonas-Peru. Microchemical Journal, 201, 110607. https://doi.org/10.1016/j.microc.2024.110607
Datu, O. S., Lebang, J. S., & Lestari, U. S. (2023). Uji aktivitas antioksidan, analisis total fenol, flavonoid, dan tanin dari ekstrak buah salak. Pharmacy Medical Journal, 6(2), 117–122.
Hatamian, M., Noshad, M., Abdanan-Mehdizadeh, S., & Barzegar, H. (2020). Effect of roasting treatment on functional and antioxidant properties of chia seed flours. NFS Journal, 21, 1–8. https://doi.org/10.1016/j.nfs.2020.07.004
Hidayah, N., Fitriansyah, S. N., Aulifa, D. L., Dewi, S., & Barkah, W. (2020). Determination of total phenolic, flavonoid content and antioxidant activity of Campolay (Pouteria campechiana (Kunth) Baehni) extract. Advances in Health Sciences Research, 26, 107–110.
Kataria, A., Sharma, S., & Dar, B. N. (2021). Changes in phenolic compounds, antioxidant potential and antinutritional factors of teff (Eragrostis tef) during different thermal processing methods. International Journal of Food Science & Technology. https://doi.org/10.1111/ijfs.15210
Lembong, E., Djali, M., Zaida, Z., & Utama, G. L. (2021). The potential of dry fermented cocoa (Theobroma cacao L.) variety Lindak bean shell treated at different degrees of roasting as a functional food. IOP Conference Series: Earth and Environmental Science, 733(1), 012068. https://doi.org/10.1088/1755-1315/733/1/012068
Liu, Y., Chin, F. W. L., Huang, D., Liu, S.-Q., & Lu, Y. (2024). Thermal degradation of glucomoringin and changes of phenolic compounds in moringa seed kernels during different degrees of roasting. Food Chemistry, 454, 139782. https://doi.org/10.1016/j.foodchem.2024.139782
Pallawa, N. B. A., Salengke, & Pirman. (2023). Effects of roasting process on the precursor components for Maillard reaction in fermented cocoa beans. AIP Conference Proceedings, 2596(1), 020002. https://doi.org/10.1063/5.0119776
Pallawa, N. B. A., Salam, M. B. H. B., & Mantoki, S. (2025). Pengaruh waktu penyangraian terhadap aktivitas antioksidan biji kakao fermentasi. Media Pertanian, 10(2), 121–131. https://doi.org/10.37058/mp.v10i2.15176
Rodríguez-Solana, R., Salgado, J. M., Pérez-Santín, E., & Romano, A. (2019). Effect of carob variety and roasting on the antioxidant capacity and the phenolic and furanic contents of carob liquors. Journal of the Science of Food and Agriculture, 99(6), 2697–2707. https://doi.org/10.1002/jsfa.9437
Sánchez, A., Allueva, S., Vazquez, L., & Nerín, C. (2023). Cocoa shell: A by-product with potential applications in the food industry. Antioxidants, 12, 1028. https://doi.org/10.3390/antiox12051028
Shawky, E., Nada, A. A., Abdelhameed, R. F. A., El-Maadawy, W. H., Ibrahim, R. S., & Elgamal, A. M. (2024). Dynamic changes in the bioactive metabolome of Coffea arabica beans during postharvest roasting processes in relation to time and temperature. Food Chemistry, 454, 139900. https://doi.org/10.1016/j.foodchem.2024.139900
Spychaj, R., Riahi, A., Han, J., Aljohani, M. M., Alelwani, W., Fershtat, L. L., & Kumar, A. (2025). Effect of light, medium and dark roasting on the concentration of bioactive compounds and antioxidant properties in the kernels of selected amaranth genotypes. Food Chemistry, 466, 141894. https://doi.org/10.1016/j.foodchem.2024.141894
Siger, A., Gawrysiak-Witulska, M., & Bartkowiak-Broda, I. (2017). Antioxidant (tocopherol and canolol) content in rapeseed oil obtained from roasted yellow-seeded Brassica napus. Journal of the American Oil Chemists’ Society, 94, 37–46. https://doi.org/10.1007/s11746-016-2921-7
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2026 Nadirah B. Andi Pallawa, Miming Berlian Hi. B Salam, Laras Ayu
This work is licensed under a Creative Commons Attribution 4.0 International License.
