The aims of this research were to determine mass proportion of cacao pod, proximate composition of cacao pod shell, and effects of solvents and extraction parameters on the pigments yield from cacao pod shell. The results indicated that cacao pod contains shell, husk and bean with pulp at 8.15, 70.15 and 21.70% by fresh weight, respectively. Cacao pod shell has low content of crude protein, crude lipid and ash at 1.26, 0.16 and 2.30% by fresh weight and 9.69, 1.23 and 17.69% by dry weight, respectively. A suitable solvent is suggested to apply for extraction of pigments from cacao pod shell to be 80% methanol. Extraction temperature, extraction time and ratio of solvent to material are also recommended for obtaining both high absorbance of extract and pigments yield from cacao pod shell to be at 60C, 80 min and 10:1 (v/w), respectively. Practical Applications The cacao tree (Theobroma cacao L.) is wildly grown in tropical and subtropical areas. The annual amount of cacao pod shell in all over the world is estimated around 6.4 million tones; this shell amount is equal to 1.5 times of cacao bean amount to be produced. Therefore, the cacao pod shell is a potential source for pigment production to apply in food industry and other industries.
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Van Tang Nguyen (2014) studied this question.
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