Comparative study of commercially available cocoa products in terms of their bioactive composition

Belščak, Ana; Komes, Draženka; Horžić, Dunja; Ganić, Karin Kovačević; Karlović, Damir

doi:10.1016/j.foodres.2009.02.018

Cited by 165 publications

(95 citation statements)

References 58 publications

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“…The values found in this study were similar to those of Belscak et al (2009), who found 1.06 ± 0.16 mg.g -1 of epicatechin and 0.38 ± 0.10 mg.g -1 of catechin in cocoa mass.…”

Section: Resultssupporting

confidence: 91%

Influence of drying methods on cocoa (Theobroma cacao L.): antioxidant activity and presence of ochratoxin A

et al. 2018

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This work aimed to evaluate the performance of different drying methods in the development of phenolic compounds, methylxanthines, and antioxidant activity in cocoa bean and to evaluate the presence of ochratoxin A (DTA). Antioxidant activity was determined using DPPH, FRAP, DRAC and β-carotene-linoleic acid assays. Phenolic compounds and methylxanthines were determined using high-performance liquid chromatography with an ultraviolet detector (HPLC-UV). DTA was determined by ultra-performance liquid chromatography with fluorescence detection (UPLC-FLR). Ot was found that during cocoa drying, there was a reduction in antioxidant activity with reduced phenolic compound content (0.04 mg.g -1 of catechin before drying to 0.02 mg.g -1 after drying) and reduced methylxanthines (19.44 mg.g -1 of theobromine before drying to 11.71 mg.g -1 after drying). Dnly one sample showed contamination by DTA (7.1 μg.kg -1). The traditional drying method showed the highest conservation of antioxidant activity and methylxanthine and phenolic compound content.

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“…The values found in this study were similar to those of Belscak et al (2009), who found 1.06 ± 0.16 mg.g -1 of epicatechin and 0.38 ± 0.10 mg.g -1 of catechin in cocoa mass.…”

Section: Resultssupporting

confidence: 91%

Influence of drying methods on cocoa (Theobroma cacao L.): antioxidant activity and presence of ochratoxin A

et al. 2018

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“…Table 1 shows the results obtained for the ABTS method for three different types of extraction methodologies: chemical extraction, GAR and Quencher. The results for the chemical extraction ranged from 0.1 to 6.9 mmol equivalents of Trolox per kg of sample for boiled rice and wheat bran bread, respectively, in line with data obtained by other authors (Belšcak, Komes, Horzic, Kovacevic, & Karlovic, 2009 Perret, Wilson, & Melby, 2002). As can be observed, the chemical extraction gave lower results, ranging from 10 to 100-times lower depending on the food matrix, compared with the Quencher and GAR methods.…”

Section: Antioxidant Activity Of Foodssupporting

confidence: 88%

A physiologic approach to test the global antioxidant response of foods. The GAR method

et al. 2011

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“…The total concentration of methylxanthines obtained in this study agreed with other works found in the literature (Belščak et al 2009;Langer et al 2011). These compounds can be of interest regarding their health benefits, as previously described (Akiba et al 2004).…”

Section: Quantification Of Phenolic Compounds and Methylxanthinessupporting

confidence: 92%

“…2) (Adamson et al 1999;Belščak et al 2009;Wollgast et al 2001). In addition, large amounts of organic solvents are used and methods are often based on manual and are time consuming and highly dependent on the operator, i.e., not easily reproduced.…”

Section: Introductionmentioning

confidence: 99%

Green and Efficient Extraction Method to Determine Polyphenols in Cocoa and Cocoa Products

et al. 2017

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Cocoa and cocoa products have broad and wellproven health benefits, most of which are associated with the high antioxidant capacity of cocoa flavonoids. Most extraction methods for flavonoids in cocoa products use several steps including a defatting step and large amount of organic solvents. Moreover, they are labor-intensive and time-consuming. In this work, a pressurized hot water extraction (PHWE) method has been compared to conventional sonication extraction (CSE) method. The contribution of individual compounds to the total antioxidant capacity of the extracts was evaluated by developing an analytical technique consisting of high-performance liquid chromatography (HPLC) with photodiode array coupled to electrochemical and to charged aerosol detectors and HPLCmass spectrometry for the confirmation of the identity of compounds present. Additionally, procyanidins were analyzed by fluorescence detection. PHWE turned out to be more efficient in extracting phenolics and methylxanthines, as compared to the conventional method, in addition to being more Bgreenî n terms of using less organic solvents.

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Comparative study of commercially available cocoa products in terms of their bioactive composition

Cited by 165 publications

References 58 publications

Influence of drying methods on cocoa (Theobroma cacao L.): antioxidant activity and presence of ochratoxin A

Influence of drying methods on cocoa (Theobroma cacao L.): antioxidant activity and presence of ochratoxin A

A physiologic approach to test the global antioxidant response of foods. The GAR method

Green and Efficient Extraction Method to Determine Polyphenols in Cocoa and Cocoa Products

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