| Summary: | The aim of this study was to ascertain the effect of solvent type on the amount and type polyphenol compounds extracted from cocoa shell beans, to determine the best solvent to extract polyphenol compounds cocoa shell beans, and the potency of polyphenol compound in cocoa shell beans. In this research, polyphenol compounds were obtained by maceration method during 4 hours, using methanol, acetone and ethyl acetate as solvent. Analysis involves the yield of extract total phenol, reduction power of ferric ion, DPPH radical scavenger activity, identify polyphenol components using HPLC, and observing their molecular structure using spectrophotometer infrared.
The result showed that acetone is the best solvent to extract cocoa shell beans where it
resulting the highest yield, highest phenol compound, highest antioxidant capacity, and highest reduction power. Polyphenol extract for fermented cocoa shell beans resulting the highest yield and antioxidant capacity, whereas unfermented cocoa shell beans extract resulting the highest total phenol and reduction power. The molecular structure of fermented cocoa shell beans extract is different from unfermented cocoa shell beans extract. Components identification from each extracts indicated the presence of catechin compound. However, fermented cocoa shell beans that was extracted with methanol indicated no presence of catechin compounds.
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