Chemometric Classification of Cocoa Bean Shells Based on Their Polyphenolic Profile Determined by RP-HPLC-PDA Analysis and Spectrophotometric Assays

• Auteurs principaux: Olga Rojo-Poveda (Auteur), Giuseppe Zeppa (Auteur), Ilario Ferrocino (Auteur), Caroline Stévigny (Auteur), Letricia Barbosa-Pereira (Auteur)
• Format: Livre
• Publié: MDPI AG, 2021-09-01T00:00:00Z.
• Sujets: article
• Accès en ligne: Connect to this object online.

The cocoa bean shell (CBS), a byproduct from the cocoa industry, was recently proposed as a functional and low-cost ingredient, mainly because of its content in polyphenols. However, vegetal food products could significantly differ in their chemical composition depending on different factors such as...