Optimisation of the microwave-assisted extraction process of bioactive compounds with antioxidant activity from cocoa pod husk ( Theobroma cacao L.)

Esteban Jurado-Beizaga; Erick Alvarez-Yanamango; Oscar Herrera-Calderon; Alfredo J. Ibáñez

doi:10.1039/d5fb00924c

January 1, 2026Sustainable Food TechnologyOpen Access

Optimisation of the microwave-assisted extraction process of bioactive compounds with antioxidant activity from cocoa pod husk ( Theobroma cacao L.)

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Key Points

This research aims to optimize the microwave-assisted extraction of antioxidant compounds from cocoa pod husk.
Microwave-assisted extraction was employed to valorize cocoa pod husk.
Extraction conditions were optimized for maximum recovery of antioxidants.
Successfully recovered bioactive compounds with significant antioxidant activity from cocoa pod husk.

Implication

Optimization of microwave extraction recovers bioactive compounds in cocoa pod husk, suggesting sustainable practices for agro-industrial waste.

Abstract

Cocoa pod husk (CPH), an agro-industrial by-product with disposal and cost challenges, was valorised by optimising microwave-assisted extraction to efficiently recover antioxidants, supporting SDGs 9, 12 and 13 through sustainable green technologies.

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Cite This Study

Jurado-Beizaga et al. (2026) studied this question.

synapsesocial.com/papers/6966f30613bf7a6f02c008fc https://doi.org/10.1039/d5fb00924c

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Optimisation of the microwave-assisted extraction process of bioactive compounds with antioxidant activity from cocoa pod husk ( Theobroma cacao L.)

Key Points

Implication

Abstract

Discussion

Cite This Study

Optimisation of the microwave-assisted extraction process of bioactive compounds with antioxidant activity from cocoa pod husk ( Theobroma cacao L.)

Key Points

Implication

Abstract

Discussion

Cite This Study

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