Evaluation of total polyphenols content and antioxidant capacity of different commercial cocoa (theobroma cacao) powders) / Avaliação do teor de polifenóis totais e capacidade antioxidante de diferentes pós comerciais de cacau (theobroma cacao)

Abstract

Evaluation of total polyphenols content and antioxidant capacity of different commercial cocoa (theobroma cacao) powders)Avaliação do teor de polifenóis totais e capacidade antioxidante de diferentes pós comerciais de cacau (theobroma cacao)

Development of a microencapsulated cocoa (Theobroma cacao) - based product and evaluation of total phenolic compounds and antioxidant capacity

“…A limitation of the present study was not included phenolic and antioxidant analysis of cocoa powder before spray drying. However, a previous study from our laboratory has investigated the content of phenolic and antioxidant capacity in different brands of cocoa (Oliveira et al, 2021). It was shown that cocoa exhibited very higher phenolic compounds (approximately 3-fold) compared to microencapsulated cocoa.…”

“…Oxidative stress is discerned as the imbalance between the production of antioxidant and oxidant molecules, which has been linked to the pathogenesis of several chronic diseases such as cardiovascular disease, neurodegenerative diseases, cancer, and even aging process. There is robust evidence showing that high consumption of foods rich in phenolic compounds can reduce the risk of these diseases, with cocoa being one of the richest in phenolic compounds (Martins et al, 2020;Oliveira et al, 2021).…”

“…Cocoa is a food rich in polyphenols, which have antioxidant, anti-inflammatory, antidiabetic, and antihypertensive properties (Ciumarnean et al, 2020). Previous studies have shown that cocoa powder has a significant amount of phenolic compounds (approximately 3900 mg GAE/100g dw) and its antioxidant capacity has been compared between different brands sold in the market (Oliveira et al, 2021). The main phenolic compounds present in cocoa are flavonoids and tannins, such as flavanols and anthocyanins (Efraim et al, 2011).…”

“…The encapsulation of these food-derived bioactive compounds (e.g., polyphenols) using polysaccharides and proteins through the spray drying technique, a food technology, can significantly improve the bioavailability of polyphenols (Oliveira et al, 2021). Polyphenols are integrated into a matrix in the encapsulation process, generating a microparticle with an outer layer (capsule) and a core (bioactive compounds).…”