2025-02-182025-02-182021-02Hernández Hernández, C., Fernández Cabanás, V.M., Rodríguez Gutiérrez, G., Bermúdez Oria, A. y Morales Sillero, A.M. (2021). Viability of near infrared spectroscopy for a rapid analysis of the bioactive compounds in intact cocoa bean husk. Food Control, 120. https://doi.org/10.1016/j.foodcont.2020.1075260956-7135https://hdl.handle.net/11441/168938The potential of the cocoa bean husk (CBH) as a natural source of bioactive compounds is ever-increasing. In this work, its bioactive compounds and antioxidant activity were analyzed using near infrared spectroscopy in samples of CBH. Beans were harvested and fermented in a Mexican gene bank. Reference data on total sugars, total phenols, phenolic compounds, theobromine, and antioxidant activity were correlated with the intact husk and bean spectra. The Modified Partial Least Square regression method (MPLSR) was used to develop calibrations. Good calibration statistics were obtained for total sugars (r2 =0.90), theobromine (r2 =0.83) and total phenols (r2 =0.81) in data related to the CBH spectra, with a ratio of standard deviation/standard error of cross validation (RPD) of 3.16, 2.39 and 2.28, respectively. Acceptable calibrations for the estimation of bioactive compounds in CBH were obtained for the first time from the spectra of intact grain samples. Industries interested in bioactive compounds from CBH could use this technology as an easy and fast method to predict their contents, while avoiding the inconvenient de-husking process.application/pdfengAttribution-NonCommercial-NoDerivatives 4.0 Internationalhttp://creativecommons.org/licenses/by-nc-nd/4.0/Theobroma cacao L.total sugarstheobrominetotal phenolsantioxidant activityinfo:eu-repo/semantics/articleinfo:eu-repo/semantics/openAccess10.1016/j.foodcont.2020.107526