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

• Ngā kaituhi matua: Olga Rojo-Poveda (Author), Giuseppe Zeppa (Author), Ilario Ferrocino (Author), Caroline Stévigny (Author), Letricia Barbosa-Pereira (Author)
• Hōputu: Pukapuka
• I whakaputaina: MDPI AG, 2021-09-01T00:00:00Z.
• Ngā marau: article
• Urunga tuihono: 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...