Comparison of total phenolic content and antiradical capacity of powders and "chocolates" from cocoa and cupuassu

Genovese, Maria Inês; Lannes, Suzana Caetano da Silva

doi:10.1590/s0101-20612009000400017

Cited by 45 publications

(31 citation statements)

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“…The mean moisture values were between 0.90 and 1.40% this range is lower than that described by Genovese & Lannes (2009) that was from 1.93 to 3.05% for 70% cocoa solids chocolates. Moisture content was similar in SR162 and CEPEC2002 samples.…”

Section: Chemical Compositioncontrasting

confidence: 61%

“…The ash content ranging between 1.50 and 1.89%, the chocolates from PH16 and Opiranga O varieties showed higher values (1.86 and 1.89%) and did not show significant difference when compared to each other (p>0.05), but they differ from Pará-Parazinho, CEPEC2002, PS1319, BN34, CCN51, TSH1188 and SR162 samples. Genovese & Lannes (2009)sugest that chocolates with higher ash content may present a higher mineral concentration.…”

Section: Chemical Compositionmentioning

confidence: 98%

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Chemical composition and fatty acids profile of chocolates produced with different cocoa (Theobroma cacao L.) cultivars

et al. 2020

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The objective of the present study was to characterize the physicochemical composition and to quantify the fatty acids of chocolates produced from different cocoa varieties (Theobroma cacao L.) cultivated in the Southern Region of Bahia. Nine samples of monovarietal chocolates were evaluated, according to their physical, thermal and fatty acid profile. The results were subjected to tests of variance and multivariate statistics. The chocolates PH16 and TSH1188 presented higher melting point. Ot was possible to identify a linear correlation between the fat content of the chocolates and the break force parameter. The chocolates showed higher concentration of saturated fatty acids, mainly palmitic acid (16:0) and stearic acid (18:0), followed by the unsaturated fatty acids among which oleic acid (18:1n-9) and linoleic acid (18:6) were predominant. The principal component analysis allowed to discriminate the different varieties of chocolate according to the profile of fatty acids. The thermogravimetric analysis of the samples showed a similar profile. The differences found in the samples of chocolates were attributed to factors such as the fruit maturation process, the cocoa variety and to which they were subjected during processing. Practical Application:The study show differences in chocolates obtained with nine cocoa cultivars produced in southern Bahia, being a source of information to characterize and improve the quality of monovarietal chocolates.

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Section: Chemical Compositioncontrasting

confidence: 61%

Section: Chemical Compositionmentioning

confidence: 98%

Chemical composition and fatty acids profile of chocolates produced with different cocoa (Theobroma cacao L.) cultivars

et al. 2020

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“…Its known cosmetic uses include hair and skin products due to its moisturizing and emollient properties (19). The cupuaçu phenolic content may indicate antioxidant activity and potential as a sunscreen (22) …”

Section: Cocoa (Theobroma Cacao)mentioning

confidence: 99%

“…Seu uso cosmético conhecido inclui produtos capilares e para pele, graças às suas propriedades hidratantes e emolientes (19). O conteúdo de fenóis do cupuaçu pode indicar atividade antioxidante e potencial como protetor solar (22) …”

Section: Cacau (Theobroma Cacao)unclassified

Comparison of sunscreens Containing Titanium Dioxide Alone Or In Association With Cocoa, Murumuru Or Cupuaçu Butters

Marronato

Almeida

Mota

et al. 2016

BBR

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Biopharmaceutical Sciences│Ciências BiofarmacêuticasBiomed Biopharm Res. , 2016; (13) 2: , 229-244 229 Biomedical and Biopharmaceutical Research J o r n a l d e I n v e s t i g a ç ã o B i o m é d i c a e B i o f a r m a c ê u t i c a Comparison of sunscreens Containing Titanium Dioxide Alone Or In AssociationWith Cocoa, Murumuru Or Cupuaçu Butters AbstractIngredients of natural origin may represent alternatives for formulating sunscreens, without compromising their effectiveness. The literature has shown the antioxidant potential of compounds existing in murumuru (Astrocaryum murmuru), cupuaçu (Theobroma grandiflorum) and cocoa (Theobroma cacao) butters that recommends further investigation. The objectives of this research were: (1) to develop bioactive photoprotective formulations containing cocoa, murmuru or cupuaçu butters in association with a physical sunscreen (titanium dioxide (TiO2)) and (2) determine the possible photoprotective activity of butters and their interactions with the sunscreen. Cocoa, cupuaçu and murumuru butter were individually associated to TiO2 in O / W emulsions. The anti-UVA and UVB efficacy in vitro was estimated by diffuse transmittance analysis in a Labsphere® UV2000S, using quartz plates and Transpore® tape to obtain the SPF (sun protection factor) and critical wavelength. Photoprotective formulations containing titanium dioxide and bioactive butters were obtained using Aristoflex® AVC and triglycerides of caprylic capric acid (GTCC). The SPF of the samples containing only TiO2 and formulations containing cocoa, murumuru or cupuassu butters associated with TiO2 ranged from 4 to 5. The critical wavelength values for these formulations ranged from 383.0 to 386.7 nm. The results indicated no increase in the SPF value for formulations containing vegetable butters. The critical wavelength values indicated their potential to absorb part of the UVA radiation.Keywords: titanium dioxide, bioactive butters, Theobroma cacao, Theobroma grandiflorum, Astrocaryum murumuru, in vitro SPF ResumoOs ingredientes de origem natural podem representar alternativas para formulação de protetores solares, sem que haja comprometimento de sua eficácia. A literatura tem indicado potencial antioxidante de compostos existentes nas manteigas de murumuru (Astrocaryum murumuru), cupuaçu (Theobroma grandiflorum) e cacau (Theobroma cacao) que necessitam de maior investigação. Os objetivos desta pesquisa foram: (1) desenvolver fotoprotetores bioativos contendo manteigas de cacau (Theobroma cacao), murumuru (Astrocaryum murumuru) ou cupuaçu (Theobroma grandiflorum (Willd. Ex. Spring) Schum) em associação com filtro solar físico (dióxido de titânio) e (2) determinar a possível atividade fotoprotetora das manteigas e suas interações com filtro solar. As manteigas de cacau, cupuaçu e murumuru foram associadas, individualmente, ao dióxido de titânio em emulsões O/A. A eficácia anti-UVA e UVB in vitro foi estimada por meio da análise de transmitância difusa realizada em Labsphere® UV2000S utilizando placas de quartzo ...

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“…A polpa é utilizada na elaboração de suco, iogurte, sorvete, creme, licor, torta, geleia, compota, biscoito, e outros doces. As sementes podem ser utilizadas para a elaboração do cupulate, produto com características nutritivas e organolépticas similares ao chocolate, e a gordura tem sido utilizada na indústria de cosméticos (GENOVESE;LANNES, 2009;GENOVESE, 2013;  Identificar os metabólitos produzidos no trato gastrointentinal de camundongos após administração aguda do extrato do cupuaçu.…”

Section: Biodisponibilidade De Compostos Fenólicosunclassified

Efeito dos compostos fenólicos do camu-camu e do cupuaçu no desenvolvimento da obesidade e diabetes mellitus tipo 2

Barros¹

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Efeito dos compostos fenólicos do camu-camu e do cupuaçu no desenvolvimento da obesidade e diabetes mellitus tipo 2Ao meu marido Edgard, por seu amor, sua compressão e seu apoio em todas as fases deste trabalho. Você foi a pessoa que mais acreditou desde o começo, e seu incentivo foi fundamental! Obrigada por mudar sua vida para poder realizar um sonho meu! Aos meus pais Marina e Luiz Carlos e à minha irmã e amiga Marta pelo carinho, apoio incondicional e por sempre demonstrarem orgulho desta jornada.À minha querida prima e amiga Camila e ao meu irmão Roberto, mesmo que distantes fisicamente, por me tranquilizarem nos momentos difíceis e por me inspiraram como pesquisadores.Aos meus colegas de laboratório e amigos queridos: Alice, Carlos, Ciça, Daniel, Diully, Flavinha, Gabi Cunha, Gabi Pedrosa, Helô, Luana, Marcela, Marcio, Renata e Taty pela companhia, amizade e troca de conhecimentos, obrigada a todos vocês! À Fernanda Santana, por sua amizade e ajuda com as análises de lipídeos.À Beatriz Mendonça, "minha filhinha" querida, pela participação na parte experimental, sempre com comprometimento e alegria.À Joana, por nos ajudar a manter o "antigo" laboratório em ordem. The incidence of obesity and type 2 diabetes reached epidemic proportions in recent years, arriving to billions of people around the world. The discovery of innovative ways that can reduce the metabolic abnormalities associated with these diseases is essential to minimize its impact on the population's quality of life and the economy of the countries. Many studies have demonstrated that food bioactive compounds have beneficial health effects. Camu-camu and cupuassu are native fruits of the Amazon region with unexplored agroeconomic potential, which contain a large number of phytochemical compounds that can act on body metabolism.Thus, the objective of this study was verify the effects of phenolic compounds of camu-camu and cupuassu extracts on the development of obesity and type 2 diabetes in vivo and in vitro, and identfy the possible metabolites involved in these effects. The phenolic compound-rich extracts were obtained from commercial frozen fruit pulps by solid phase extraction, characterized by high-performance liquid chromatography (HPLC/DAD) and evaluated for inhibition of digestive enzymes activities in vitro. Then, the extracts were tested at two different doses (2.25 and 4.5 mg catechin equivalents/kg body weight for cupuassu; 7 and 14 mg of gallic acid equivalents/kg body weight for camu camu) in an animal model (C57BL/6J mice) of obesity and insulin resistance induced by high fat high sucrose diet. The effects of extract supplementation on glucose and lipid homeostasis were assessed by serum analysis, insulin and glucose tolerance tests in mice, and contents of fat in liver and fecal samples.Camu camu extract presented flavonols, ellagic acid and ellagitannins in its composition.Supplementation with camu camu phenolic extract reduced weight gain and decreased glucose and insulin intolerance independent of the dose administered. However...

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Comparison of total phenolic content and antiradical capacity of powders and "chocolates" from cocoa and cupuassu

Cited by 45 publications

References 16 publications

Chemical composition and fatty acids profile of chocolates produced with different cocoa (Theobroma cacao L.) cultivars

Chemical composition and fatty acids profile of chocolates produced with different cocoa (Theobroma cacao L.) cultivars

Comparison of sunscreens Containing Titanium Dioxide Alone Or In Association With Cocoa, Murumuru Or Cupuaçu Butters

Efeito dos compostos fenólicos do camu-camu e do cupuaçu no desenvolvimento da obesidade e diabetes mellitus tipo 2

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