Antioxidant polyphenols in tea, cocoa, and wine

Dreosti, Ivor E.

doi:10.1016/s0899-9007(00)00304-x

Cited by 241 publications

(139 citation statements)

References 19 publications

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“…Further studies demonstrated antioxidative activities of TP in some cases are up to five times more effective than vitamin C or vitamin E (Dreosti 2000). However, there have been few studies on the effect of TP quality and shelf life of pork sausage during storage.…”

Section: Introductionmentioning

confidence: 99%

Effects of tea polyphenol on quality and shelf life of pork sausages

et al. 2013

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The effects of tea polyphenol on quality and shelf life of pork sausages stored at 20°C for 42 days were examined. The control and the treated sausage samples added with 0.03 % tea polyphenol were analyzed periodically for microbiological (total viable counts and lactic acid bacteria counts), physical (Hunter color of L * , a * , b * ), chemical (pH, TBA value) and sensory characteristics. It was found that samples added with tea polyphenol showed lower changes in total viable count, pH, TBA value and sensory characteristics than control samples, respectively. The results indicated that the sausage samples with tea polyphenol added was to enable the good quality and sensory characteristics than the control sausage samples and prolonged the shelf life of the sausages.

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Section: Introductionmentioning

confidence: 99%

Effects of tea polyphenol on quality and shelf life of pork sausages

et al. 2013

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“…También el reciente interés de polifenoles en plantas se ha enfocado por su gran potencial en beneficio de la salud humana, con particular referencia a los polifenoles de frutas y vegetales (DREOSTI, 2000;ZAPATA;DUFOUR, 1993).…”

Section: Introductionunclassified

Antocianinas, ácido ascórbico, polifenoles totales y actividad antioxidante, en la cáscara de camu-camu (Myrciaria dubia (H.B.K) McVaugh)

Villanueva-Tiburcio¹,

Condezo-Hoyos²,

Asquieri³

2010

Ciênc. Tecnol. Aliment.

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“…Approximately 12 − 18% of phenolic compounds are reported in unfermented cocoa beans (dry weight). Almost 60% of the total phenolic compounds are procyanidin (oligomers), epicatechin and catechin (flavanol monomers) in raw cocoa beans (Dreosti, 2002). The study described that the cocoa beans contain higher amount of flavan-3-ol.…”

Section: Introductionmentioning

confidence: 95%

Comparison between Superheated Steam and Convectional Roasting on Changes in the Phenolic Compound and Antioxidant Activity of Cocoa Beans

Zzaman

Bhat

Abedin

et al. 2013

FSTR

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Cocoa beans (Theobroma cacao) are rich in phenolic compounds which show antioxidant properties. Roasting is one of the most important unit operations in the cocoa base industries which reduces the antioxidant activity. Cocoa beans were subjected to roast at 150, 200 and 250℃ for 10 − 50 min using conventional and superheated steam methods on changes in the total phenol content (TPC), total flavonoid content (TFC), free radical scavenging activity and antioxidant properties. The total phenols and total flavonoid were significantly (p < 0.05) higher using superheated steam than conventional roasting method. The cocoa beans treated by conventional method showed significantly (p < 0.05) lower the free radical scavenging activity and antioxidant properties than superheated steam roasting method.Keywords: cocoa bean, superheated steam roasting, conventional roasting, phenolic compound, antioxidant properties *To whom correspondence should be addressed. E-mail: taris@usm.my IntroductionThe phenolic compounds present in the food that can prevent or delay lipid oxidation through the inhibiting of oxidizing reactions in our body. It has been reported that food such as fruit, vegetable and seeds contain a significant amount of natural antioxidant components including phenolics (Mandic et al., 2008;Katalinic et al., 2004). Studies reported that there is a negative correlation found between dietary intake phenolics and coronary heart diseases, stroke and cancer (Sun et al., 2002).Cocoa beans are the seed from the fruit Theobroma cacao tree which is the essential ingredient of chocolate and chocolate base products. The cocoa beans are rich in phenolic and other antioxidant properties. Approximately 12 − 18% of phenolic compounds are reported in unfermented cocoa beans (dry weight). Almost 60% of the total phenolic compounds are procyanidin (oligomers), epicatechin and catechin (flavanol monomers) in raw cocoa beans (Dreosti, 2002). The study described that the cocoa beans contain higher amount of flavan-3-ol. The flavan-3-ol (catechin and epicatechin) are the main monomeric compound of polyphenol found in cocoa (Lamuela-Raventós et al., 2005). These compound have the highest bioavailability among cocoa phenolic compound because the absorption is depends on the molecular size. The monomeric compounds are biologically more active than oligomers and polymers and found in high concentration that can interact with the target compound easily especially free radicals (Cooper et al., 2009). These compounds have a potential contestant to inhibit or delay the oxidative damages in our body (Adamson et al., 1999). The studies revealed that these compounds are capability to reduce lipid peroxidation, inhibit peroxyl radicals and scavenge superoxide radicals and hydroxyl radicals (Salah et al., 1995;Vinson and Hontz, 1995;Kanner et al., 1994). Furthermore, the study demonstrated that the antihyperglycaemic effects on streptozotocin induced diabetic rats were found using the extracts prepared from cocoa (Ruzaidi et al., 2005). Antioxidant p...

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Antioxidant polyphenols in tea, cocoa, and wine

Cited by 241 publications

References 19 publications

Effects of tea polyphenol on quality and shelf life of pork sausages

Effects of tea polyphenol on quality and shelf life of pork sausages

Antocianinas, ácido ascórbico, polifenoles totales y actividad antioxidante, en la cáscara de camu-camu (Myrciaria dubia (H.B.K) McVaugh)

Comparison between Superheated Steam and Convectional Roasting on Changes in the Phenolic Compound and Antioxidant Activity of Cocoa Beans

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