Extraction, Identification, and Quantification of Polyphenols from the Theobroma cacao L. Fruit: Yield vs. Environmental Friendliness

Abstract

The cacao fruit is a rich source of polyphenols, including flavonoids and phenolic acids,which possess significant health benefits. The accurate identification and quantification of thesebioactive compounds extracted from different parts of the cacao fruit, such as pods, beans, nibs, andcacao shells, require specific treatment conditions and analytical techniques. This review presentsa comprehensive comparison of extraction processes and analytical techniques used to identifyand quantify polyphenols from various parts of the cacao fruit. Additionally, it highlights theenvironmental impact of these methods, exploring the challenges and opportunities in selecting andutilizing extraction, analytical, and impact assessment techniques, while considering polyphenols’yield. The review aims to provide a thorough overview of the current knowledge that can guidefuture decisions for those seeking to obtain polyphenols from different parts of the cacao fruit.