ArticleFoods (Basel, Switzerland)2021
Characterization and Classification of Cocoa Bean Shells from Different Regions of Venezuela Using HPLC-PDA-MS/MS and Spectrophotometric Techniques Coupled to Chemometric Analysis.
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 14 papers, 1 of them a synthesis that pooled it.
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Who cites it
14 citing papers in PubMed, 1 synthesis or guideline pooled it.
- Green Extraction Techniques for Recovering Polyphenols From Cocoa Bean Shells for Application in Food Processing: A Systematic Review.Journal of food science · 2026Pooled it
- Valorization of Cocoa Pod Husk Through Integrated Drying and Probe Ultrasound-Assisted Extraction: Effects on Phenolic Composition, and Antioxidant and Cellular Anti-Inflammatory Activities.Foods (Basel, Switzerland) · 2026Article
- Construction of an Automated Removal Robot for the Natural Drying of Cacao Beans.Sensors (Basel, Switzerland) · 2025Article
- Coffee and Cocoa By-Products as Valuable Sources of Bioactive Compounds: The Influence of Ethanol on Extraction.Antioxidants (Basel, Switzerland) · 2025Article
- Physicochemical, Antioxidant, Starch Digestibility, and Sensory Properties of Wheat Bread Fortified with Taiwanese Cocoa Bean Shells.Foods (Basel, Switzerland) · 2024Article
- Effect of Carbohydrase Treatment on the Dietary Fibers and Bioactive Compounds of Cocoa Bean Shells (CBSs).Foods (Basel, Switzerland) · 2024Article
- Article
- Cocoa bean metabolomics reveals polyphenols as potential markers relating to fine dark chocolate color shades.Frontiers in nutrition · 2024Article
- Optimizing vacuum drying process of polyphenols, flavanols and DPPH radical scavenging assay in pod husk and bean shell cocoa.Scientific reports · 2023Article
- Authentication of Cocoa Products Based on Profiling and Fingerprinting Approaches: Assessment of Geographical, Varietal, Agricultural and Processing Features.Foods (Basel, Switzerland) · 2023Review
- Shades of Fine Dark Chocolate Colors: Polyphenol Metabolomics and Molecular Networking to Enlighten the Brown from the Black.Metabolites · 2023Article
- Cocoa Bean Shell: A By-Product with High Potential for Nutritional and Biotechnological Applications.Antioxidants (Basel, Switzerland) · 2023Review
- Cocoa Extract Provides Protection against 6-OHDA Toxicity in SH-SY5Y Dopaminergic Neurons by Targeting PERK.Biomedicines · 2022Article
- Chemometric Classification of Cocoa Bean Shells Based on Their Polyphenolic Profile Determined by RP-HPLC-PDA Analysis and Spectrophotometric Assays.Antioxidants (Basel, Switzerland) · 2021Article
Corrections and comments
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Authors and funding
5 authors.
Funding
Abstract
The cocoa bean shell (CBS) is one of the main cocoa byproducts with a prospective to be used as a functional food ingredient due to its nutritional and sensory properties. This study aims to define the chemical fingerprint of CBSs obtained from cocoa beans of diverse cultivars and collected in different geographical areas of Venezuela assessed using high-performance liquid chromatography coupled to photodiodes array and mass spectrometry (HPLC-PDA-MS/MS) and spectrophotometric assays combined with multivariate analysis for classification purposes. The study provides a comprehensive fingerprint and quantitative data for 39 compounds, including methylxanthines and several polyphenols, such as flavan-3-ols, procyanidins, and
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