Author: N. Meepun, O. Bualuang, S. Phaisansuthichol

DOI: http://doi.org/10.31788/RJC.2026.1919438

The study investigated the enhancement of ethanol-based ultrasonic extraction conditions to achieve maximumyieldof bioactive substances, particularly phenolic compounds and flavonoids, from cocoa bean shell waste. Statistical modelling and optimisation were performed using a Box-Behnken experimental design, which incorporated threeparameters (thermal conditions, extraction duration, and alcohol concentration) across three different levels, integrated with response surface analytical methods. The most effective extraction parameters were identifiedas60°C for 60 minutes using 60% (v/v) ethanol in water solution. Under these conditions, the extract yielded a total phenolic content (TPC) of 244.45 ± 7.46 mg GAE/g DW and a total flavonoid content (TFC) of 170.20 ± 13.24mgCE/g DW. Antioxidant activity was quantified through three well-established methodologies: DPPH(16.84 ±1.25mg TE/g DW), ABTS (382.57 ± 29.70 mg TE/g DW), and FRAP (642.32 ± 45.26 mg TE/g DW). These findingssuggest that cocoa bean shells serve as an efficient, eco-friendly, and cost-effective source of naturally occurringantioxidants, with potential applications in functional food products, dietary supplements, and cosmetic formulations.

Keywords: Cocoa Bean Shells, Ultrasound-Assisted Extraction, Phenolic, Flavonoid, Antioxidant Capacity