Characterization of pectins and some secondary compounds from Theobroma cacao hulls

This paper describes the chemical characterization of cocoa hulls, a potential source of high-methoxyl pectins (HMP). The content of some antinutritive compounds and potentially toxic compounds is also reported. Use of 2-propanol is proposed for the preliminary clean-up of the hulls and for the washing of the gel. Antinutritive and potentially toxic compounds seem not to limit the use of cocoa hulls. Lindane and ochratoxin A were easily removed together with fat using 2-propanol during preliminary clean up. The pectins (partially purified, yield: 1.29 ± 0.08%) showed a high methoxylation degree (%DE) of 60.53 ± 6.09%, and a viscosity of 16,200 cPs (5 rpm 20°C). Washing procedures permit the decrease of the gel acidity from pH 1.97 to pH 3.76.