Antioxidative Properties of Cacao and Their Effect on Butteroil

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Abstract
Cacao shell, cocoa powder, and certain extracts of these products had antioxidant properties when evaluated in butteroil by accelerated tests, in which peroxide values, color, taste and odor were measured. The antioxidant of cacao products was not extractable with fat solvents, but was extracted with water or alcohol. At a concn. of 0.05%, the cacao antioxidant did not impart a foreign flavor to the butteroil. A cacao-tanninlike material isolated from cacao shell was less potent as an antioxidant than pure tannic acid.

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