Extra virgin olive oil jam enriched with cocoa bean husk extract rich in theobromine and phenols.

Abstract Cocoa bean husk extract (CBHE) was obtained by thermal treatment at 170 °C for 30 min. The CBHE was added to a virgin olive oil jam in a freeze-dried form or encapsulated. Phenols, theobromine, and antioxidant activity were determined over 28 days in both jams and compared to a control jam. Total phenols, epicatechin, and theobromine were higher in the water fraction of the jam with non-encapsulated extract (J-CBHE) at day 28: 1140, 19.14 and 70 ppm, respectively. For the oil fraction of J-CBHE, total phenols, epicatechin, and theobromine contents were 120, 2.54, and 0.13 ppm at day 28, respectively. The oil content in jam with the non-encapsulated extract showed the best Rancimat induction time, with a 32% increase compared to the control, keeping for longer without becoming rancid. Nevertheless, the jam with encapsulated extract showed the best retention of bioactive compounds during the storage time.