Different Extraction Solvents and Sample Preparation Methods Affect the Antioxidant Activities and Total Phenol Contents of Theobroma Cacao Powder (P01-016-19)

摘要

ObjectivesCacao(Theobroma cacao) has been widely consumed since more than 4000 years ago which was regarded as sacred food. Cacao has been considered as a strong antioxidant due to its abundant phenolic and especially flavonoid contents. In this experiment, different extraction solvents and methods were used to analyze whether these factors affect the antioxidant activities and phytochemical compounds of cacao powder extracts.