Manufacturing process of Cacao Polyphenol which has novel antioxidant activity by fermentation

摘要

The invention cacao bean husk as fermentation relates to a process for the preparation of water, and more particularly, the superoxide (Superoxide, O ₂^-) generated by the cacao bean husk jaentin oxidase (Xanthine Oxidase) having antioxidant activity high scavenging ability for the By optimizing the fermentation conditions of cacao bean husks with higher antioxidant activity and establishing a cacao bean husk fermentation method, the development of a new natural antioxidant material, and recycling a huge amount of cacao beans It relates to a method for producing a cacao bean husk fermentation having an antioxidant activity can be improved economical.