Naslov
Changes of phenolic compounds and antioxidant capacity in cocoa beans processing

Autori
Jolić Mazor, Slavica ; Radojčić Redovniković, Ivana ; Marković, Ksenija ; Ivanec Šipušić, Đurđica ; Delonga, Karmela

Izvornik
International journal of food science & technology (0950-5423) 46 (2011), 9; 1793-1800

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
chocolate ; cocoa bean ; cocoa powder ; ORAC ; phenolic compounds

Sažetak
A number of studies have shown that the consumption of cocoa and chocolate products has positive health effects on humans. The object of this research was to monitor changes of total and individual phenolics and antioxidant capacity during the cocoa bean manufacturing. The loss of cocoa phenolics and their antioxidant activity vary with the degree of technological process. The process of roasting and cocoa nib alkalisation had the major influence on phenolic compounds as well as on antioxidant capacity. The roasting treatment resulted in 14% loss of the total phenolics content, while alkalisation resulted in 64% loss of total phenolics content. Procyanidins B1 and B2 as well as ())-epigallocatechin were the unstable components, while caffeic acid derivate showed the greatest stability in all technological process. Furthermore, PCA showed that phenolic contents, antioxidant capacity and non-fat cocoa solids parts of the samples were classified in groups according technological conditions.

Izvorni jezik
Engleski

Znanstvena područja
Biotehnologija

POVEZANOST RADA