Nutritional value and antioxidant capacity of "cocoa honey" (Theobroma cacao L.)

Food Science and Technology

Lígia Miranda Menezes¹  Elias Nascimento da Silva¹  Danilo da Cruz Ramos¹  Marcondes viana da Silva¹  Alexilda Oliveira de Souza¹  Suzana Caetano da Silva Lannes² 

[1] Universidade Estadual do Sudoeste da Bahia;Universidade de São Paulo;

关键词: bioactive phytochemicals;    cocoa;    by-product use;    chemical composition;   

DOI  :  10.1590/1678-457X.6447

来源: DOAJ

【 摘 要 】

Cocoa honey is considered as the liquid portion of cocoa pulp that is released from the fruit soon after it is cut open and can be used before fermentation by simple extraction due to its nutritional characteristics. The objective of the present study is to determine the biochemical characteristics of a cocoa by-product, "cocoa honey" (CH), produced in the State of Bahia-Brazil. The biochemical characterization was conducted to determine reducing sugars, total sugars, vitamin C, total dietary fiber, flavonoids, and total antioxidant activity using an EC50. It was observed that cocoa honey can be considered a source of bioactive compounds, can be consumed in natura or processed, and used as an ingredient in the chocolate industry and in other food products. However, it is necessary to use complementary methods, such as HPLC, to quantify the phenolic compounds of this by-product.

【 授权许可】

Unknown