Can we conserve <i>trans</i>‐resveratrol content and antioxidant activity during industrial production of chocolate?

Salvador, Izabela; Massarioli, Adna Prado; Silva, Anna P.S.; Malaguetta, Heloisa; Melo, Priscilla Siqueira; Alencar, Severino Matias de

doi:10.1002/jsfa.9146

Cited by 30 publications

(22 citation statements)

References 26 publications

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“…In a study by Salvador, et al [30], cocoa beans were analysed during production at one of the production plants in Brazil. In raw beans, over 6000 mg/100 g of product was determined, while in roasted beans from the same production cycle only about 1050 mg/ 100 g of product was determined.…”

Section: Resultsmentioning

confidence: 99%

Comparison of the Total Polyphenol Content and Antioxidant Activity of Chocolate Obtained from Roasted and Unroasted Cocoa Beans from Different Regions of the World

Urbańska

Kowalska

2019

Antioxidants

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The polyphenol content of cocoa beans and the products derived from them, depend on the regions in which they are grown and the processes to which they are subjected, especially temperature. The aim of the study was to compare the total content of polyphenols and antioxidant activity of chocolates obtained from roasted and unroasted cocoa beans. The chocolates produced from each of the six types of unroasted beans and each of the five types of roasted beans were investigated. The seeds came from Ghana, Venezuela, the Dominican Republic, Colombia and Ecuador. The highest total polyphenol content was determined in cocoa beans originating from Colombia and in the chocolates obtained from them. A higher content of total polyphenols was found in unroasted cocoa beans, which indicates the influence this process had on the studied size. The ability to scavenge free DPPH radicals was at a high level in both the beans and the chocolates produced from them, irrespective of the region where the raw material was grown. A positive correlation between the total polyphenol content and the ability to scavenge free radicals was found.

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Section: Resultsmentioning

confidence: 99%

Comparison of the Total Polyphenol Content and Antioxidant Activity of Chocolate Obtained from Roasted and Unroasted Cocoa Beans from Different Regions of the World

Urbańska

Kowalska

2019

Antioxidants

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“…Cocoa flavanols are also reported to have neuromodulatory, neuroprotective and antidiabetic actions in humans [45,97]. In this context, much recent work has been directed to elucidate the effect of processing on antioxidant properties of cocoa and cocoa products [98,99,100,101].…”

Section: Bioactive Potential Arising From Cocoa Proteinsmentioning

confidence: 99%

Cocoa Bean Proteins—Characterization, Changes and Modifications due to Ripening and Post-Harvest Processing

et al. 2019

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The protein fractions of cocoa have been implicated influencing both the bioactive potential and sensory properties of cocoa and cocoa products. The objective of the present review is to show the impact of different stages of cultivation and processing with regard to the changes induced in the protein fractions. Special focus has been laid on the major seed storage proteins throughout the different stages of processing. The study starts with classical introduction of the extraction and the characterization methods used, while addressing classification approaches of cocoa proteins evolved during the timeline. The changes in protein composition during ripening and maturation of cocoa seeds, together with the possible modifications during the post-harvest processing (fermentation, drying, and roasting), have been documented. Finally, the bioactive potential arising directly or indirectly from cocoa proteins has been elucidated. The “state of the art” suggests that exploration of other potentially bioactive components in cocoa needs to be undertaken, while considering the complexity of reaction products occurring during the roasting phase of the post-harvest processing. Finally, the utilization of partially processed cocoa beans (e.g., fermented, conciliatory thermal treatment) can be recommended, providing a large reservoir of bioactive potentials arising from the protein components that could be instrumented in functionalizing foods.

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“…(1995) and the radical-scavenging activity was expressed as percentage of inhibition (%). ABTS •+ radical was produced according to Salvador et al. (2019).…”

Section: Methodsmentioning

confidence: 99%

“…The DPPH method was performed as proposed by Brand-Willians et al (1995) and the radical-scavenging activity was expressed as percentage of inhibition (%). ABTS þ radical was produced according to Salvador et al (2019). The analysis was carried out at 734 nm and the results were expressed as percentage of scavenging activity (%).…”

Section: Evaluation Of Antioxidant Activitymentioning

confidence: 99%

A new variety of purple tomato as a rich source of bioactive carotenoids and its potential health benefits

Campestrini

Melo

Peres

et al. 2019

Heliyon

Self Cite

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Carotenoid-rich fractions (CRF) from pulp and peel of a new variety of purple tomato were investigated in comparison to a Red Cherry variety regarding carotenoids characterization, antioxidant capacity, and inhibition of proliferation of four tumor cell lines. CRF from peel of Purple tomato contains lutein, lycopene, and β-carotene up to 6, 1.5, and 2.5 times more than that of Red Cherry and it exhibited the highest antioxidant activity at 400 μg/mL, reaching 82% and 97% in DPPH and ABTS•+ assays, respectively. Besides that, the Purple peel showed the highest scavenging lipoperoxides capacity as well as displayed the highest ferric reducing antioxidant power compared to the other CRF. In turn, the Red Cherry pulp CRF showed the highest antiproliferative activity against four tumor cell lines (MCF-7, NCI-H460, HeLa, and HepG2) at non-toxic concentrations. High concentration of neurosporene, and lycopene in Red Cherry pulp CRF show to be related to the good antiproliferative activity found on it. Therefore, this new variety of nutrient-rich purple tomato could be explored as well as the commercial variety Red Cherry, since both are good sources of dietary carotenoids with health-promoting properties.

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Can we conserve trans‐resveratrol content and antioxidant activity during industrial production of chocolate?

Abstract: These findings contribute to the optimization of the production process of chocolate and other food products containing cocoa and its derivatives, aiming to better preserve their bioactive compounds. © 2018 Society of Chemical Industry.

Cited by 30 publications

References 26 publications

Comparison of the Total Polyphenol Content and Antioxidant Activity of Chocolate Obtained from Roasted and Unroasted Cocoa Beans from Different Regions of the World

Comparison of the Total Polyphenol Content and Antioxidant Activity of Chocolate Obtained from Roasted and Unroasted Cocoa Beans from Different Regions of the World

Cocoa Bean Proteins—Characterization, Changes and Modifications due to Ripening and Post-Harvest Processing

A new variety of purple tomato as a rich source of bioactive carotenoids and its potential health benefits

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