Chemical, technological and in vitro antioxidant properties of cocoa (Theobroma cacao L.) co-products

Martínez, R.; Torres, Paulina; Meneses, Miguel Ángel; Figueroa, Jorge G.; Pérez‐Álvarez, José Angel; Viuda‐Martos, Manuel

doi:10.1016/j.foodres.2012.08.005

Cited by 156 publications

(154 citation statements)

References 49 publications

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“…Similar studies were reported for this kind of waste using methanol and ethanol as extractions solvents (Arlorio et al, 2005;Martínez et al, 2012;Yapo et al, 2013).The response of the factorial design and the properties evaluated are shown at Table 1.…”

Section: Resultssupporting

confidence: 73%

Polyphenols extracted from Theobroma cacao waste and its utility as antioxidant for food-grade vegetal oil

Manzano¹,

Hernández²,

Quijano-Avilés³

et al. 2017

Emir. J. Food Agric

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Section: Resultssupporting

confidence: 73%

Polyphenols extracted from Theobroma cacao waste and its utility as antioxidant for food-grade vegetal oil

Manzano¹,

Hernández²,

Quijano-Avilés³

et al. 2017

Emir. J. Food Agric

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“…Tyug ve ark. [13] 20.49 g/100 g karbonhidrat içerdiğini belirtmişlerdir [17]. Literatürdeki bir çalışmada kahve çekirdeği zarında da protein (%18.6), yağ (%2.2), karbonhidrat (%62.1), indirgen şeker (%0.21), nem (%7.3), kül (%7) değerleri belirlenmiştir [18].…”

Section: Yağli Tohum Kabuklarinin Bi̇leşi̇mi̇unclassified

“…En yüksek antioksidan aktivite metanol:aseton ekstraktlarında saptanmıştır. Kakao çekirdeğinin işlenmesi sırasında yan ürün olarak açığa çıkan kakao kabuğunun farkedilir miktarda polifenol madde içermesi nedeniyle gıda endüstrisi için kullanışlı olabileceği sonucuna ulaşılmıştır [17].…”

Section: Yağlı Tohum Kabuklarının Fenolik Bileşenleri Ve Antioksidan unclassified

Yağlı Tohum Kabuklarının Biyoaktif Bileşen Potansiyeli ve Gıdalarda Kullanımı

Öztürk¹,

Ova²

2017

Akademik Gıda

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ÖZBu derlemede, gıda sanayisinde işlenen badem, ceviz, kakao, kahve, susam, antepfıstığı, yer fıstığı, kabak çekirdeği, kaju, fındık, keten tohumu ve kolza gibi yağlı tohumların yan ürün olarak açığa çıkan kabuklarının kimyasal bileşenleri, antioksidan aktiviteleri, fenolik bileşenleri, diyet lifi gibi biyoaktif bileşenleri üzerinde yapılmış çeşitli çalışmalara yer verilmiştir. Son yıllarda gıdalara fonksiyonel özellik kazandırabilecek hammaddeler üzerinde araştırmalar önem kazanmıştır. Yağlı tohum kabuklarının gıda artığı olması nedeniyle ucuz hammadde olarak temin edilebilmesi fonksiyonel gıda sanayisinin de ilgisini çekmektedir. Yağlı tohum kabuklarının besin değerleri ve biyoaktif içerikleri konusunda elde edilmiş verilerin fonksiyonel gıda üreticileri için kaynak oluşturmasına yardımcı olmak bu derlemenin amacını oluşturmaktadır. Anahtar Kelimeler: Yağlı tohum kabukları, Kimyasal bileşenleri, Diyet lifi, Antioksidan aktivite, Fenolik bileşenler Bioactive Component Potential of Oilseed Hulls and their Use in Food Products ABSTRACTIn this review, chemical components, antioxidant activity, phenolic constituents and dietary fiber contents of hulls of oilseeds such as almond, walnut, cocoa, coffee, sesame, pistachio, peanut, pumpkin, cashew, hazelnut, flaxseed and rapeseed as by-products of food industry were discussed. In recent years, research on the raw materials that can provide food functional properties has gained importance. The fact that oilseed shells can be supplied as cheap raw materials attracts the attention of functional food industry. The purpose of this review is to provide a source on nutritional value and bioactive compounds of hulls of oilseeds to functional food producers.

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“…Seiring meningkatnya kesadaran orang tentang efek samping dari antioksidan sintetik seperti kerusakan hati dan bersifat karsinogenik, maka peneliti banyak melakukan penelitianpenelitian untuk mendapatkan bahan alam dengan kandungan antioksidan yang tinggi. Beberapa penelitian telah dilakukan untuk menentukan kandungan antioksidan dalam bahan alam antara lain dalam hazelnut [3] , tumbuhan obat [4] , madu, mint dan bit [5] , ISSN : 1978-628X 187 beras [6] , anggur merah [7] , alga [8] , gandum [9] , ampas jeruk [10] , coklat [11] , daun katuk [12] serta banyak bahan alam lainnya.…”

Section: Pendahuluanunclassified

VALIDASI METODA PENENTUAN ANTIOKSIDAN TOTAL (DIHITUNG SEBAGAI ASAM SITRAT) DALAM SAMPEL JERUK SECARA SPEKTOFOTOMETRI DENGAN MENGGUNAKAN OKSIDATOR FeCl3 DAN PENGOMPLEKS ORTO-FENANTROLIN

Yefrida¹,

Ulfaningsih²,

Loekman³

2014

J.Ris.Kim.

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Antioxidant is a compound that can be used to obstruct species oxygen reactive, species nitrogen, and other free radicals so it can be used degenerative illnesses inhibition. Citric acid is a natural antioxidant that can be found in some kind of oranges. There are some methode that usually used to determination the antioxidant, such as CUPRAC, DPPH, and FRAP. Objective of this research is studied about alternative method to determine total antioxidant that is counted as citric acid by using FeCl 3 as an oxidator and o-phenantroline as a complexant reagent. In studied of appropriateness of this method, validation has been done with parameter linearity, LoD, LoQ, SDR, and recovery with samples orange, kaffir lime, and lime. Base on the research, the regression equation is Y = 0,066 + 117.35 X and R 2 = 0.990 with value of LoD is1.15x10M and LoQ is 3.86x10 -3 M. The value of SDR and recovery in samples orange, kaffir lime, and lime are 1.64%, 0.53% 2.14%, and 100.47%, 93.58%, 93.78%, respectively. Base on validation method data, can be concluded that this method appropriate to be used to determination of total antioxidant for samples orange, kaffir lime, and lime. Keywords : Antioxidant, Validation Method, Spectrophotometry PENDAHULUANAntioksidan adalah zat yang dapat menunda, memperlambat dan mencegah terjadinya proses oksidasi. Antioksidan sangat bermanfaat bagi kesehatan dan berperan penting untuk mempertahankan mutu produk pangan. Manfaat antioksidan bagi kesehatan dan kecantikan, misalnya untuk mencegah penyakit kanker dan tumor, penyempitan pembuluh darah, penuaan dini, dan lain-lain. Dalam produk pangan, antioksidan dapat digunakan untuk mencegah terjadinya proses oksidasi yang dapat menyebabkan kerusakan, seperti ketengikan, perubahan warna dan aroma, serta kerusakan fisik lainnya. Penggunaan antioksidan sebagai obat makin berkembang seiring dengan makin bertambahnya pengetahuan tentang aktifitas radikal bebas terhadap beberapa penyakit degeneratif seperti penyakit jantung dan kanker karena dapat menyumbangkan satu atau lebih elektron kepada radikal bebas sehingga radikal tersebut dapat diredam [1,2] Antioksidan ada yang didapat dari bahan alam dan ada yang sintetik. Seiring meningkatnya kesadaran orang tentang efek samping dari antioksidan sintetik seperti kerusakan hati dan bersifat karsinogenik, maka peneliti banyak melakukan penelitianpenelitian untuk mendapatkan bahan alam dengan kandungan antioksidan yang tinggi. Beberapa penelitian telah dilakukan untuk menentukan kandungan antioksidan dalam bahan alam antara lain dalam hazelnut [3] , tumbuhan obat [4] , madu, mint dan bit [5] ,

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Chemical, technological and in vitro antioxidant properties of cocoa (Theobroma cacao L.) co-products

Cited by 156 publications

References 49 publications

Polyphenols extracted from Theobroma cacao waste and its utility as antioxidant for food-grade vegetal oil

Polyphenols extracted from Theobroma cacao waste and its utility as antioxidant for food-grade vegetal oil

Yağlı Tohum Kabuklarının Biyoaktif Bileşen Potansiyeli ve Gıdalarda Kullanımı

VALIDASI METODA PENENTUAN ANTIOKSIDAN TOTAL (DIHITUNG SEBAGAI ASAM SITRAT) DALAM SAMPEL JERUK SECARA SPEKTOFOTOMETRI DENGAN MENGGUNAKAN OKSIDATOR FeCl3 DAN PENGOMPLEKS ORTO-FENANTROLIN

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