The cocoa and its products as antioxidant source: Processing effect

Revista de la Universidad Industrial de Santander. Salud

Herrera-Ardila, Jenny¹  Perea-Villamil, Janeth Aidé¹  Cadena-Cala, Tatiana¹ 

[1] Universidad Industrial de Santander

关键词: Cocoa;    polyphenols;    antioxidant activity.;   

DOI  :  

学科分类：医学（综合）

来源: Universidad Industrial de Santander

【 摘 要 】

Objective: To evaluate the content of polyphenols and the antioxidant activity of cocoa products obtained under different processing conditions. Materials and methods: The samples were taken during the processing stages of the chocolate with sugar, chocolate with cloves and cinnamon, bitter chocolate and chocolate from cocoa powder and vegetable oil. The content of polyphenols was measured by the Folin-Ciocalteu’s method; the antioxidant activity was evaluated on the 2,2-Diphenyl-β-Picrylhydrazyl (DPPH) Radical and 2,2’-azino-bis-(3-ethylbenzthiazoline-6-sulphonic acid) (ABTS) radical. Additionally the ferric reducing ability was evaluated using FRAP’s method. Results: All the products studied showed significant differences in the total phenolic content and the antioxidant activity against various radical species. The bitter chocolate had the highest polyphenol content and antioxidant activity followed by the fermented and dried cocoa beans. Conclusion: There is a linear correlation between the polyphenol content and antioxidant activity, but these variables are affected by grain processing especially during the roasting stage, in which the loss is about 23% compared to the raw material without treatSalud UIS 2009; 41: 128-134

【 授权许可】

Unknown