Foods and Raw Materials Foods and Raw Materials Foods and Raw Materials 2308-4057 2310-9599 58142 10.21603/2308-4057-2023-2-567 Research Article Research Article Research Article Effect of cocoa husk Criollo tea on hypercholesterolemia in animal model Effect of cocoa husk Criollo tea on hypercholesterolemia in animal model https://orcid.org/0000-0001-7801-8057 Adi Annis Catur Adi Annis Catur annis_catur@fkm.unair.ac.id https://orcid.org/0000-0002-1418-5806 Tawakal Ali Iqbal Tawakal Ali Iqbal https://orcid.org/0000-0003-3248-089X Rasyidi Mohammad Fahmi Rasyidi Mohammad Fahmi https://orcid.org/0000-0001-9314-1184 Salisa Wizara Salisa Wizara https://orcid.org/0000-0001-9753-3855 Farapti Farapti Farapti Farapti https://orcid.org/0000-0003-1968-0002 Rachmawati Heni Rachmawati Heni Airlangga University Surabaya Индонезия Airlangga University Surabaya Indonesia Rumah Inovasi Natura Surabaya Индонезия Rumah Inovasi Natura Surabaya Indonesia Rumah Inovasi Natura Surabaya Индонезия Rumah Inovasi Natura Surabaya Indonesia Rumah Inovasi Natura Surabaya Индонезия Rumah Inovasi Natura Surabaya Indonesia Airlangga University Surabaya Индонезия Airlangga University Surabaya Indonesia Bandung Institute of Technology Bandung Индонезия Bandung Institute of Technology Bandung Indonesia 14 06 2023 14 06 2023 11 2 206 214 27 08 2022 10 01 2023 https://jfrm.ru/en/issues/21476/21538/

Organic waste is a problem the cocoa industry has to handle. The industry produces a lot of cocoa bean husk, also called Criollo cocoa husk. Cocoa bean husk is an underutilized cocoa waste that contains bioactive components in the form of phenols and flavonoids. Processed cocoa bean husk can be brewed as a functional beverage. The research objective was to test cocoa husk tea for sensory properties, bioactive components, and impact on blood cholesterol. This study used a randomized experimental design with six repetitions. Sensory data were processed using the Friedman and Wilcoxon signed-rank tests (α = 0.05) to determine the difference in sensory properties between each formulation of cocoa husk tea. The sensory evaluation involved 30 untrained panelists who gave the highest score to the formulation with 62.5% cocoa bean husk, 25% lemongrass, and 12.5% aromatic ginger, which could also reduce 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radicals (IC50 = 264.8675). The animal test showed that the cocoa husk formulation produced no significant difference (p > 0.05) in pre- and post-treatment, but was able to keep cholesterol within normal limits. Cocoa bean husk showed health benefits by its antioxidant properties and ability to control blood cholesterol.

Organic waste is a problem the cocoa industry has to handle. The industry produces a lot of cocoa bean husk, also called Criollo cocoa husk. Cocoa bean husk is an underutilized cocoa waste that contains bioactive components in the form of phenols and flavonoids. Processed cocoa bean husk can be brewed as a functional beverage. The research objective was to test cocoa husk tea for sensory properties, bioactive components, and impact on blood cholesterol. This study used a randomized experimental design with six repetitions. Sensory data were processed using the Friedman and Wilcoxon signed-rank tests (α = 0.05) to determine the difference in sensory properties between each formulation of cocoa husk tea. The sensory evaluation involved 30 untrained panelists who gave the highest score to the formulation with 62.5% cocoa bean husk, 25% lemongrass, and 12.5% aromatic ginger, which could also reduce 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radicals (IC50 = 264.8675). The animal test showed that the cocoa husk formulation produced no significant difference (p > 0.05) in pre- and post-treatment, but was able to keep cholesterol within normal limits. Cocoa bean husk showed health benefits by its antioxidant properties and ability to control blood cholesterol.

 Сriollo cocoa husk sensory characteristic bioactive value blood cholesterol food waste Criollo cocoa husk sensory characteristic bioactive value blood cholesterol food waste This research was supported by the Public Health Faculty of Airlangga University, grant no. 2059/UN3.1.10/PT/2020. This research was supported by the Public Health Faculty of Airlangga University, grant no. 2059/UN3.1.10/PT/2020.

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