Fractionation of Antioxidants from Cacao Bean Husk

Studies on Natural Antioxidant Part IV

Abstract

To know the natural antioxidative substances, fractionation of antioxidants from cacao bean husk has been performed. (1) Antioxidants from cacao bean husk was effectively extracted with 1/50N sodium hydroxide solution and the extracted fraction was precipitated by the addition of acid or alcohol. Fractionated several precipitates had antioxidative activity on linoleic acid. (2) Antioxidative substance of the fraction were studied by paper chromatography. Amino acid, catechin, P-chumaric acid and chlorogenic acid has been demonStrated. Among detected polyphenols, catechin and chlorogenic acid had strong antioxidative activity.