Antioxidant Activity of Cocoa Bean Shells for the Development of Cocoa-Based Tea Products

Abstract

This study aimed to evaluate the potential value addition of cocoa bean shells (Theobroma cacao L.) in the production of tea to promote healthy consumption. The study involved examining the amount of antioxidants in cocoa bean shells tea in comparison to cocoa beans tea. Various tea brewing methods were investigated, including boiling tea bags and steeping tea bags in hot water. Additionally, tea was extracted using a 60% ethanol solvent with the assistance of an ultrasonic machine. The results showed that cocoa beans and cocoa bean shells extract had a total phenolic content of 226.09 and 221.78 mg gallic acid equivalent (GAE)/g of dry tea, while the total flavonoid content was measured at 172.00 and 126.10 mg equivalent to quercetin/g of dry tea, and antioxidant activity was determined to be 85.77% and 86.16%, respectively. Cocoa bean shells exhibit high antioxidant activity similar to cocoa beans, with the amount being 5-10% of the extraction method. Furthermore, when preparing cocoa bean shell tea by boiling tea bags and steeping tea bags in hot water, the total phenolic content was measured at 16.27 and 22.40 mg gallic acid equivalent (GAE)/g of dry tea, the total flavonoid content at 8.01 and 4.47 mg equivalent to quercetin/g of dry tea, and the antioxidant activity at 85.76% and 75.02%, respectively, for boiling and steeping tea bags in hot water. These findings highlight the potential of utilizing cocoa bean shells for tea production, thereby enhancing the value of this discarded waste material.