Extraction of antioxidants amount in cocoa leaves / Naemah Tajol Arus

• Main Author: Arus, Naemah Tajol
• Format: Student Project
• Language: English
• Published: Faculty of Applied Sciences 2009
• Subjects: Food processing and manufacture
• Online Access: http://ir.uitm.edu.my/id/eprint/23126/1/PPb_NAEMAH%20TAJOL%20ARUS%20AS%2009_5.pdf; http://ir.uitm.edu.my/id/eprint/23126/

Cocoa leaves were processed according to green tea extraction processing procedures. Polyphenol components EGC and ECG were extracted and analyzed using high pressure liquid chromatography (HPLC). The best results were obtained with distilled watermethanol- acetic acid at a flow rate of 0.8 ml /min...