Study of two extraction methods of natural pigments from the cocoa flower and leaf (Theobroma cacao L.)

This study evaluated the efficiency of orbital shaking and ultrasound-assisted extraction for obtaining natural pigments from cacao (Theobroma cacao L.) leaves and flowers, using a completely randomized A × B factorial design. Variables such as extraction yield, physicochemical properties, and colorimetric parameters were analyzed. Ultrasound-assisted extraction proved significantly more effective than orbital shaking for both plant tissues. Leaves showed higher extraction yields, reaching 12.63 % with ultrasound, whereas flowers yielded only 2.75 %. However, flower extracts showed higher concentrations of bioactive compounds, including flavonoids, anthocyanins, and total phenols. Additionally, they presented a more neutral pH and lower acidity compared to leaf extracts. In terms of color, flower pigments showed greater luminosity, more pronounced reddish tones, and higher color intensity (ΔE), while leaf pigments were characterized by greener hues and lower luminosity. These findings suggest that although cacao leaves provide a greater quantity of pigment, flowers provide higher-quality extracts in terms of functional properties and color, making them valuable for applications across various industrial sectors.