Effects of water blanching on polyphenol reaction kinetics and quality of cocoa beans

Menon, Abhay; Hii, Ching Lik; Law, Chung Lim; Suzannah, S.; Djaeni, Mohamad

doi:10.1063/1.4938291

Cited by 8 publications

(14 citation statements)

References 7 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Prior to optimizing the inhibition of PPO enzyme from cocoa beans, the following parameters were evaluated: (a) the nature of the inhibitor, and (b) the size of the cocoa beans. Thus, the PPO activity as a function of different inhibitory agents was determined with a solution containing 1% (w/w) ascorbic acid, 1% (w/w) l -cysteine, and mixture of ascorbic acid/ l -cysteine (1:1 ratio, 1% w/w,) using heat treatment at 90 °C for 5 min as previously reported by Menon et al [ 25 ]. At concentration >1%, inhibitors behave as quinone reducers, similar to sulfides [ 26 ].…”

Section: Resultsmentioning

confidence: 99%

“…Regarding inactivation of PPO and its relationship with polyphenols, it has been studied in apricots, apples, grapes, tea leaves, potatoes, lettuce, coffee, black raisins, anthocyanidins from strawberries, catechins, quercetin, shrimps, and others [ 10 , 11 ]. Several inactivation strategies, for instance, using reacting enzymes [ 23 ], reducing agents (e.g., removal of oxygen using chemical agents) [ 2 ], changes on pH [ 24 ], and increasing temperature [ 25 ] have been tested. Regarding reducing agents, sulfites have been widely employed, but, currently, their use has been restricted because of their adverse effects on human health [ 26 ].…”

Section: Introductionmentioning

confidence: 99%

“…Regarding the inhibition of PPO in cocoa beans, heat inactivation at temperatures ranging from 60–98 °C, for a period ranging from 3–45 min, have been previously assayed [ 25 , 29 ]. For instance, Pons-Andreu et al [ 29 ] proposed an enzymatic treatment for cocoa nibs using a blanching process.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Insight of Polyphenol Oxidase Enzyme Inhibition and Total Polyphenol Recovery from Cocoa Beans

et al. 2020

View full text Add to dashboard Cite

A full factorial design (ascorbic acid/l-cysteine inhibitors, temperature, and time as factors) study was conducted to enhance inhibition of polyphenol oxidase (PPO) activity without decreasing cocoa polyphenol concentrations. The data obtained were modelled through a new equation, represented by Γ, which correlates both high polyphenol content with reduced specific PPO activity. At optimized values (70 mM inhibitory solution at 96 °C for 6.4 min, Γ = 11.6), 93.3% PPO inhibition and total polyphenol of 94.9 mg GAE/g were obtained. In addition, microscopy images confirmed the cell morphological changes measured as the fractal dimension and explained the possible cell lysis and denaturation as a result of heat treatment and chemical inhibitors. Results also showed that PPO enzyme was most suitable (higher vmax/Km ratio) for catechol, with a reduction in its affinity of 13.7-fold after the inhibition heat treatment. Overall, this work proposed a suitable and food-safe procedure for obtaining enriched polyphenol extract with low enzyme activity.

show abstract

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Insight of Polyphenol Oxidase Enzyme Inhibition and Total Polyphenol Recovery from Cocoa Beans

et al. 2020

View full text Add to dashboard Cite

show abstract

“…Dalam meminimalisir terjadinya pengurangan senyawa polifenol, maka perlu dihambat sejak awal pada biji kakao segar dengan menggunakan perlakuan pemanasan seperti blanching. Penggunaan blanching telah banyak dilakukan pada berbagai komoditas seperti pada jus kiwi (Benlloch-Tinoco et al, 2013), kubis (Abu-Ghannam dan Jaiswal, 2015), sedangkan pada biji kakao telah dilaporkan oleh Tomas- Barberán et al (2007) dan Menon et al (2015) menggunakan metode water blanching. Akan tetapi penggunaan water blanching memiliki kerugian seperti kehilangan vitamin, flavor, warna, tektur, karbohidrat, dan beberapa senyawa yang larut air serta menjadi limbah (Queiroz et al 2008;Xiao et al 2017).…”

Section: Pendahuluanunclassified

“…Hasil penelitian ini menunjukkan bahwa perlakuan steam blanching mampu me-recover senyawa polifenol pada biji kakao seperti pada perlakuan water blanching yang telah dilaporkan oleh Tomas- Barberán et al (2007) dan Menon et al (2015). Adanya peningkatan kandungan total fenolik akibat perlakuan steam blanching kemungkinan besar disebabkan oleh adanya senyawa polifenol yang tidak mengalami oksidasi enzimatis seperti yang terlihat pada Figur 1 dan 2.…”

Section: Kandungan Total Polifenol Biji Kakao Steam Blanchingunclassified

Pengaruh Steam Blanching terhadap Aktivitas Polifenol Oksidase, Total Polifenol dan Aktivitas Antioksidan Biji Kakao

Nurhayati

Marseno

Setyabudi

et al. 2018

J. Apl. Teknol. Pang.

View full text Add to dashboard Cite

Penelitian ini bertujuan untuk untuk mengetahui pengaruh steam blanching terhadap aktivitas polifenol oksidase, total polifenol, dan aktivitas antioksidan biji kakao. Bii kakao segar yang telah dihilangkan pulpnya ditimbang sebanyak 100 dan 200 g kemudian masing masing massa biji kakao diberi perlakuan steam blanching selama 1, 3, dan 5 menit. Biji kakao steam blanching dianalisa karakteristik fisikokimia (kadar air, pH, warna dan suhu), gugus fungsional (FTIR), aktivitas polifenol oksidase (PPO), kandungan total polifenol, dan aktivitas antioksidan. Hasil penelitian menunjukkan bahwa steam blanching dengan perlakuan kombinasi antara massa 100 g dan lama 1 menit menyebabkan menurunnya aktivitas PPO dari 445,87 menjadi 11,28 U/g berat biji kakao segar (FW), meningkatkan kandungan total polifenol dari 72,63 menjadi 92,15 mg Ekuivalen Asam Galat (EAG)/g bubuk kakao bebas lemak (DS), dan meningkatkan aktivitas penangkapan radikal bebas DPPH dari 55,36 % menjadi 68,99 % atau dengan nilai IC50 dari 3,39 menjadi 2,58 ml/l apabila dibandingkan dengan kontrol (tanpa steam blanching). Aktivitas antioksidan pada biji kakao steam blanching juga lebih tinggi dibandingkan antioksidan sintetis seperti BHT dan asam askorbat. Kesimpulannya, steam blanching dapat menurunkan aktivitas PPO, meningkatan kandungan total polifenol dan meningkatkan aktivitas antioksidan. Oleh karena itu, perlakuan steam blanching dapat dijadikan sebagai salah satu alternatif proses pengolahan dalam mempertahankan antioksidan alami polifenol biji kakao.Steam blanching effect on polyphenol oxidase activity, total polyphenol content and antioxidant activity of cocoa beanThe aim of this research were to determine the effect of steam blanching on the activity of polyphenol oxidase, total polyphenol content, and antioxidant activity of cocoa beans. The fresh cocoa beans that have been removed the pulp were 100 and 200 g and then each cocoa beans mass was treated with steam blanching for 1, 3, and 5 minutes. Physicochemical characteristics (moisture content, pH, color, and temperature), functional group, polyphenol oxidase (PPO) activity, total polyphenol content and antioxidant activity of cocoa beans were observed. The results showed that steam blanching by treatment (100 g; 1 min) decreased of the PPO activity from 445.87 to 11.28 U/g of fresh weight (FW), increased total polyphenol content from 72.63 to 92.15 mg of Equivalent Galic Acid (EAG)/g defatted sample (DS), increased RSA DPPH from 55.36 % to 68.99 % or with IC50 value from 3.39 to 2.58 ml/l when compared to the control (without steam blanching). Antioxidant activity of steamed blanching cocoa beans also were detected higher than the synthetic antioxidants such as BHT and ascorbic acid. As conclusion, the steam blanching treatment might decrease the PPO activity, increase the total polyphenol content, and increase of antioxidant activity. Therefore, the steam blanching treatment could be used as an alternative process for preserving natural antioxidant of cocoa bean polyphenols.••

show abstract

Undesired Chemical Alterations and Process-Related Causes. The Role of Thermal Control and the Management of Thermal Machines

Fiorino¹,

Parisi

2016

SpringerBriefs in Molecular Science

View full text Add to dashboard Cite

Effects of water blanching on polyphenol reaction kinetics and quality of cocoa beans

Cited by 8 publications

References 7 publications

Insight of Polyphenol Oxidase Enzyme Inhibition and Total Polyphenol Recovery from Cocoa Beans

Insight of Polyphenol Oxidase Enzyme Inhibition and Total Polyphenol Recovery from Cocoa Beans

Pengaruh Steam Blanching terhadap Aktivitas Polifenol Oksidase, Total Polifenol dan Aktivitas Antioksidan Biji Kakao

Undesired Chemical Alterations and Process-Related Causes. The Role of Thermal Control and the Management of Thermal Machines

Contact Info

Product

Resources

About