Article ID Journal Published Year Pages File Type
10543152 Food Chemistry 2011 6 Pages PDF
Abstract
► The extraction of theobromine by microwave improved up to in a 68% (cacao peel). ► The efficiency for caffeine improved up to in a 150% (cacao seeds). ► The amount of CF extracted from cacao seeds by microwave was up to 2.2%. ► Zn(CH3COO)2 instead of lead acetate and NaHCO3 instead of K4Fe(CN)6 used in extracts.
Keywords
Related Topics
Physical Sciences and Engineering Chemistry Analytical Chemistry
Preview
Focused microwaves-assisted extraction of theobromine and caffeine from cacao
Authors
, ,