Patent Application
20060269633
The present invention relates to a process for the extraction of cocoa shells to provide a theobromine-enriched fraction or composition and a polyphenol-enriched fraction or composition.
Naturally-occurring polyphenols derived from plants or plant materials (e.g, tea, cocoa beans, and the like) are know to have antioxidant properties as well as providing other potential health benefits. Thus, considerable research has been carried out in recent years with regard to methods for obtaining such polyphenols, including cocoa polyphenols, as well as methods for using them.
U.S. Pat. No. 5,554,645 (Sep. 10, 1996) provides a method for extraction of polyphenols from dehulled, defatted, freeze-dried cocoa bean powder using a 70:30 acetone:water solvent. The extract was then purified using gel permeation chromatography or high performance liquid chromatography to obtain polyphenols consisting essentially of oligomers 3 through 12.
International Patent Publication WO 00/45769 (Aug. 10, 2000) and corresponding U.S. Pat. No. 6,576,275 (Jun. 10, 2003) provide a method for extraction of polyphenols from cocoa and other plant materials to provide a reduced-purine-containing polyphenol material. Starting cocoa materials including, for example, fresh cocoa beans, defatted cocoa solids, cocoa powder, low-fat cocoa powder, cocoa shells, cocoa waste materials, or other cocoa-containing raw materials are preferably ground to a particle size of less than 250 μm. The ground cocoa material is then extracted with a hydroxylic solvent (e.g., water, lower alcohols, and mixtures thereof). The resulting extract is then applied to an adsorption material having a high polyphenol/purine adsorption ratio of at least about 5/1. Suitable absorbents include polyvinylpolypyrrolidone and chitosan, as well as derivatives, modifications, and blends thereof. The polyphenols are then removed from the adsorption material using a desorption solvent such as water, a water-miscible alcohol, mixtures of water and a water-miscible alcohol, and mixtures of water and a water-miscible ketone. The polyphenol-containing material can then be concentrated by evaporation of the desorption solvent. Although this method reduces the relative amounts of purines (i.e., theobromine and caffeine), significant amounts of purines remain in the collected polyphenol-containing materials.
U.S. Pat. No. 6,159,451 (Dec. 12, 2000) provides a method of producing a fraction of cacao bean husk having activity against glucosyltranferase in the prevention of tooth decay. In this method, 4 to 10 parts of a 50 percent acetone aqueous solution was added to 1 part dried cacoa bean husk, stirred under reflux at 40 to 80° C. for 4 to 6 hours, to form an extract. This procedure was repeated twice. The extract was then concentrated and dried using vacuum techniques. The resulting extract was then added to a styrene-based adsorption resin, washed with 1 to 2 parts of 20 percent ethanol, followed by the addition of 1 to 2 parts of 50 percent ethanol. The fractions from the 50 percent ethanol elution were collected and concentrated under reduced pressure at 40 to 50° C. to provide the desired fraction having activity against glucosyltranferase.
International Patent Publication WO 00/62631 (Oct. 26, 2000) provides a method to produce a cacao extract containing dietary fiber (especially insoluble dietary fiber) which is reported to be useful in treating diabetes. Heat-treated cacao husks are extracted with ethanol and then centrifuged and then fractionated into a supernatant and a residue. The residue faction is reportedly useful in the treatment of diabetes. The supernatant is reported to contain polyphenols and can be used in beverages.
European Patent Application EP 1304047 (published Apr. 23, 2003) provides a method for obtaining an extract of cacao bean or cacoa bean husks which reportedly inhibits the suppression of gap junctional intercellular communication and DNA synthesis of cancer cells. After removing cocoa butter, the cacao bean husks were extracted with 50 percent acetone for 5 hours at 60° C. under reflux. The extract was centrifuged and the supernatant was collected, filtered, concentrated, and freeze dried. The resulting cacao bean husk fraction was adsorbed on a polystyrene hydrophobic adsorption resin and fractionated with water/acetone or water/methanol mixtures to obtain the active material.
European Patent Application EP 1346640 (published Sep. 24, 2003) provides a method for producing a low fat cocoa extract having a high level of cocoa flavors and/or cocoa flavor precursors and a high level of antioxidants (e.g., polyphenols). This method involves placing cocoa seeds in an acetic acid solution, heating the mixture, removing the seeds, and concentrating the dissolved solids from the solution.
U.S. Pat. No. 6,627,232 (Sep. 30, 2003) provides a method for selectively extracting tetramers, pentamers, and higher molecular weight cocoa procyanidin oligomers from partially defatted or fully defatted cocoa solids prepared from cocoa beans that have not been roasted. In one embodiment, this method includes the steps of (a) extracting the cocoa solids with ethyl acetate; (b) recovering the extracted cocoa solids; (c) extracting the recovered, extracted cocoa solids with a solvent selected from the group consisting of acetone, ethanol and mixtures thereof with up to 50% water by volume and; (d) separating the cocoa solids from the cocoa extract of step (c) to obtain the procyanidin extract.
U.S. Patent Publication US 2004/0096566 (May 20, 2004) provides a method for obtaining polyphenols from cocoa beans. The fresh beans (which have not been pre-treated or defatted) are treated to remove the shells and pulp, ground in the presence of solvents, infused with the solvent for a few hours to a few days, filtered and rinsed with the same solvent, and the solvent removed by distillation under vacuum to obtain the desired residue.
Although these methods are generally able to provide polyphenols from various portions of the cocoa bean, it would still be desirable to provide a methods in which a polyphenol-enriched fraction and a theobromine-enriched fraction can be obtained so the more of the components can be used. Moreover, it would be desirable to provide such fractions using what is normally considered a waste product (namely, the cocoa shells). The present invention provides such methods.
The present invention relates to a process for the manufacture of a theobromine-enriched composition and a polyphenol-enriched composition from cocoa shells, said process comprising
(1) providing defatted cocoa shells;
(2) extracting the defatted cocoa shells with an aqueous acetone solution containing about 30 to about 80 percent acetone to provide a cocoa shell extract material;
(3) treating the cocoa shell extract material to remove suspended solids to provide a treated cocoa shell extract material;
(4) removing acetone from the treated cocoa shell extract material to provide an aqueous extract material;
(5) concentrating the aqueous extract material to about 1.5 to about 5 percent solids to provide a concentrated extract material;
(6) applying the concentrated extract material to a gel filtration column containing a gel filtration medium suitable for separating theobromine from polyphenols;
(7) rinsing the gel filtration column with water to collect a theobromine-enriched fraction;
(8) eluting the water-rinsed gel filtration column with a low molecular weight polar organic solvent to collect a polyphenol-enriched fraction, wherein the polyphenol-enriched fraction is essentially free of phytosterols and theobromine;
(9) concentrating the theobromine-enriched fraction to obtain the theobromine-enriched composition; and
(10) concentrating the polyphenol-enriched fraction to obtain the polyphenol-enriched composition. Preferred gel filtration media for use in this invention include Sephadex™-type gel filtration media from Amersham Biosciences (a part of GE Healthcare); Sephadex™ LH-20 is especially preferred. The low molecular weight polar organic solvent is preferably methanol. The cocoa shells used in the present invention can be derived from roasted or unroasted cocoa beans and/or from fermented or unfermented cocoa beans.
As indicated in
The polyphenol-enriched fraction is essentially free of phytosterols and theobromine. For purposes of this invention, “essentially free of phytosterols” is intended to include polyphenol-enriched compositions wherein at least about 90 percent, preferably about 95, and most preferably essentially 100 percent (i.e., only a trace remaining), of the phystosterols present in the original cocoa shells have been removed. Likewise, for purposes of this invention, “essentially free of theobromine” is intended to include polyphenol-enriched compositions wherein at least about 90 percent, preferably about 95, and most preferably essentially 100 percent (i.e., only a trace remaining), of the theobromine present in the original cocoa shells have been removed.
As noted above, the cocoa shells used in the present invention can be derived from roasted or unroasted cocoa beans and/or from fermented or unfermented cocoa beans. Generally, higher yields of polyphenols are expected from unfermented shells as compared to fermented shells as well as from roasted shells as compared to unroasted shells.
The collected theobromine-enriched fraction can be used as the theobromine-enriched composition or, if desired, concentrated to obtain the theobromine-enriched composition. Such concentration can be carried out using conventional techniques such as, for example, freeze drying, thermal drying, crystallization, liquid partition techniques using chloroform or methylene chloride, and the like; generally freeze drying is preferred.
The collected polyphenol-enriched fraction can be used as the polyphenol-enriched composition or, if desired, concentrated to obtain the polyphenol-enriched composition. Such concentration can be carried out by first removing at least a portion of the methanol using conventional techniques (e.g., evaporation, vacuum distillation, and the like) followed by removing at least a portion of the water by conventional techniques (e.g., freeze drying, thermal drying, crystallization, liquid partition, and the like) with freeze drying being preferred.
The invention will now be illustrated by specific examples which describe preferred embodiments of the present invention. They are not intended to limit the scope of the invention. Unless otherwise indicated, all ratios and percentages throughout this specification are by weight. All patents and other publications discussed in this specification are hereby incorporated by reference.
This example illustrates the isolation of a polyphenol-enriched fraction and a theobromine-enriched fraction from cocoa shells. Cocoa shells were obtained from unroasted fermented cocoa beans in the usual way. Roasted or unroasted cocoa shells from fermented or unfermented cocoa beans can be used in the same manner if desired. The cocoa shells (60 g) were extracted with hexane (200 ml) for 6 hours in a soxhlet extractor. After drying in vacuum, the defatted shells were slurried with 50 percent aqueous acetone (350 ml) at 70° C. for 45 minutes in a flask fitted with a condenser. After centrifuging and decanting the extract, the residue was further extracted with 50% acetone solution (200 ml); the extraction/separation procedure was repeated up to 4 times. The extracts were combined and concentrated to about 2× by rotary evaporation. The resulting concentrated aqueous solution was taken to dryness by freeze drying. Polyphenol contents were measured by the Folin-Ciocalteu method (see, e.g., Singleton et al., Am. J. EnoL Vit., 37, 144-158 (1965)). The following results were obtained:
The freeze dried concentrated extract obtained from combining all five extractions was added to a Sephadex LH-20 gel permeation column (diameter 4.5 cm, length 30 cm). The column was rinsed with water to yield a theobromine-enriched fraction which was obtained in the dry state by freeze drying. Methanol was then used to elute a polyphenol-enriched fraction which was then dried by evaporation of the methanol and freeze drying to obtain a solid polyphenol-enriched composition or residue.
The following results were obtained:
This example clearly demonstrates that a theobromine-enriched fraction (i.e., the water eluate) and a polyphenol-enriched faction (i.e, the methanol eluate) can be obtained from cocoa shells using the present invention. Moreover, this example also demonstrates that the polyphenol-enriched fraction is essentially free of theobromine (as well as caffeine). After the methanol elution, polyphenols remain on the column (about 1.90-0.75-0.77=0.38 g/100 g shells); further recovery of polyphenols could be obtained, if desired, by additional methanol elution of the column and treatment of the eluate as above.
The antioxidant capacity of the polyphenol-enriched fraction methanol was measured using a TEAC (Trolox Equivalent Antioxidant Capacity) method (Re et al., Free Radical Biology &Medicine, 26, 1231-1237 (1999)). An antioxidant capacity of 1.8 μmol Trolox/mg was found. This antioxidant capacity is significantly higher than that typically found for commercial rosemary, grape, and elderberry extract samples (0.83, 0.76 and 0.42 μmol Trolox/mg, respectively).
This examples illustrates a modification of the procedure used in Example 1. Essentially the same procedure was used as in Example 1 except that, subsequent to water rinsing, the column was eluted with 50% aqueous methanol followed by pure methanol. The eluants were dried as described in Example 1.
The following results were obtained:
This example illustrates the isolation of a high theobromine content solid preparation from the theobromine-enriched faction. The theobromine-enriched faction was obtained as in Example 1. The water rinse was collected and reduced to a low volume (to the point where cloudiness became apparent). A small amount of active carbon was added and the mixture filtered Hot water was passed through the residue and the washings collected and added to the filtrate. The solution was reduced to a volume of 100 ml and poured into a separating funnel. Beaker washings and methylene chloride (50 ml) were added, the mixture shaken (3 to 4 times), allowed to settle, and the lower phase (chlorinated solvent) ran out. Methylene chloride addition, the shaking, settling, and separation steps were repeated three times. The methylene chloride was then removed by drying over sodium sulfate, the latter removed by filtration, and the theobromine enriched product obtained by evaporation on a rotary evaporator. The theobromine content of the solid preparation, as determined by HPLC, was about 84 percent. The preparation of a similar solid composition prepared using chloroform rather than methylene chloride as solvent contained about 64 percent theobromine.
| Number | Date | Country | Kind |
|---|---|---|---|
| 05011690.4 | May 2005 | EP | regional |
