Optimisation of the microwave-assisted extraction process of bioactive compounds with antioxidant activity from cocoa pod husk (Theobroma cacao L.)
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Routledge
Acceso al texto completo solo para la Comunidad PUCP
Abstract
Cocoa pod husk (CPH), an agro-industrial by-product with disposal and cost challenges, was valorised by optimising microwave-assisted extraction to efficiently recover antioxidants, supporting SDGs 9, 12 and 13 through sustainable green technologies.
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Keywords
Husk, Point of delivery, Extraction (chemistry), Process (computing), Antioxidant