Cocoa polyphenols are composed of flavanols (catechins, epicatechins, and procyanidins) and anthocyanins.Some compounds generated from reactions between flavanols and anthocyanins are related to the purple colors typical of unfermented beans.Colors such as brownish are the product of oxidation reactions of these compounds with the enzyme polyphenol oxidase or by the effect of temperature.Some techniques for the quantification of polyphenols are complex and sometimes imprecise.This work aimed to propose a mathematical model to correlate the total polyphenol content (TPC) and the color coordinates L*, a*, b*, of three unfermented cocoa extracts.This model was obtained from experimental data and multiple regressions between the variables mentioned above.This represents a tool for the prediction of the SCT in a rapid manner, as a possible indicator of quality in the control of the cocoa extract extraction process.The mathematical models obtained were acceptable as the resulting correlation coefficients were mostly above 0.829 (R 2 ) and the error values between actual and predicted data were below 5 %.