{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,24]],"date-time":"2026-10-24T15:50:16Z","timestamp":1792857016467,"version":"4.5.0"},"reference-count":40,"publisher":"MDPI AG","issue":"17","license":[{"start":{"date-parts":[[2025,8,26]],"date-time":"2025-08-26T00:00:00Z","timestamp":1756166400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Universidad T\u00e9cnica Particular de Loja","award":["POA_VIN-56 and VI CONV. TFT 2024"],"award-info":[{"award-number":["POA_VIN-56 and VI CONV. TFT 2024"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Molecules"],"abstract":"<jats:p>Cocoa pod husk (CPH), the principal by-product of cocoa processing, represents an abundant and underutilized source of bioactive phenolics with potential applications in the food and nutraceutical sectors. This study optimized the extraction of catechin, epicatechin, procyanidin B2, and clovamide from CPH (CCN-51 variety) using microwave-assisted extraction (MAE) and evaluated the influence of drying temperature on their retention. A Box\u2013Behnken design within a response surface methodology framework was employed to evaluate the effects of ethanol concentration (0\u2013100%), extraction temperature (50\u2013150 \u00b0C), and extraction time (15\u201360 min) on compound recovery. The phenolic profile was characterized by high-performance liquid chromatography with diode-array detection and electrospray ionization ion trap tandem mass spectrometry. Optimal MAE conditions of 51% ethanol, 104 \u00b0C, and 38 min yielded maximum concentrations of clovamide, procyanidin B2, and epicatechin of 3440, 908, and 445 mg\/kg dry matter of cocoa pod husk, respectively. Drying studies demonstrated that moderate hot-air temperatures (40\u201350 \u00b0C) preserved the highest phenolic levels. These results underscore the importance of optimizing both extraction and drying conditions to enhance the recovery of phenolic compounds from cocoa processing residues, supporting their potential valorization as antioxidant-rich functional ingredients.<\/jats:p>","DOI":"10.3390\/molecules30173497","type":"journal-article","created":{"date-parts":[[2025,8,26]],"date-time":"2025-08-26T14:18:49Z","timestamp":1756217929000},"page":"3497","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":8,"title":["Microwave-Assisted Extraction of Phenolic Compounds from Cocoa Pod Husk: Process Optimization and Impact of Drying Temperature on Bioactive Recovery"],"prefix":"10.3390","volume":"30","author":[{"ORCID":"https:\/\/orcid.org\/0009-0008-1571-3421","authenticated-orcid":false,"given":"Pablo","family":"Gomez","sequence":"first","affiliation":[{"name":"Carrera de Ingenier\u00eda Qu\u00edmica, Facultad de Ciencias Exactas y Naturales, Universidad T\u00e9cnica Particular de Loja, Par\u00eds s\/n y Praga, Loja 110107, Ecuador"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0009-0002-1551-2407","authenticated-orcid":false,"given":"Cristhopher","family":"Reyes","sequence":"additional","affiliation":[{"name":"Carrera de Ingenier\u00eda Qu\u00edmica, Facultad de Ciencias Exactas y Naturales, Universidad T\u00e9cnica Particular de Loja, Par\u00eds s\/n y Praga, Loja 110107, Ecuador"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-3403-1484","authenticated-orcid":false,"given":"Jorge G.","family":"Figueroa","sequence":"additional","affiliation":[{"name":"Departamento de Qu\u00edmica, Facultad de Ciencias Exactas y Naturales, Universidad T\u00e9cnica Particular de Loja, Par\u00eds s\/n y Praga, Loja 110107, Ecuador"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2025,8,26]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"116825","DOI":"10.1016\/j.lwt.2024.116825","article-title":"Impact of post-harvest processing and roasting conditions on the physicochemical properties, phenolic compounds, and antioxidant capacity of cocoa beans from the Brazilian Amazon","volume":"210","author":"Lima","year":"2024","journal-title":"LWT"},{"key":"ref_2","unstructured":"FAO (Food and Agriculture Organisation of the United Nations) (2025, May 02). 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