Total Phenolics and Antioxidant Capacity of Cocoa Pulp: Processing and Storage Study

Endraiyani, Vidya; Ludescher, Richard D.; Di, Rong; Karwe, Mukund V.

doi:10.1111/jfpp.13029

Cited by 17 publications

(15 citation statements)

References 61 publications

(73 reference statements)

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“…After 5 weeks of storage at 37 °C, metal ions can help retain approximately 6% more TPC as compared to control sample. Significant reduction in TPC during storage was reported by Endraiyani (). The addition of Ca 2+ seemed to show little effects on retention of polyphenolics in Muscadine juice (Talcott, Brenes, Pires, & Del Pozo‐Insfran, ).…”

Section: Resultsmentioning

confidence: 73%

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The effects of selected metal ions on the stability of red cabbage anthocyanins and total phenolic compounds subjected to encapsulation process

Ratanapoompinyo

Nguyen

Devkota

et al. 2017

J Food Process Preserv

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In this study, the stability of red cabbage anthocyanins and total phenolic compounds (TPC) co‐pigmented with various metals ions (Al3+, Ca2+, Fe3+, and Sn2+) under thermal treatment, spray drying, and storage was investigated. In general, it was found that the addition of metal ions accelerated the anthocyanins degradation but delayed TPC loss. Thermally treated samples experienced the highest loss of anthocyanins (k = 0.00173 min−1) when Sn2+ was added whereas less detrimental effect (k = 0.00106 min−1) was observed with aluminum ion (Al3+). During spray drying, metal ions, excluding Al3+, induced significant losses of anthocyanins, ranging from 7.3% to 10.6%. However, TPC degradation of samples containing metal ions (18.6–22.2%) was less than control samples (26.7%). Similarly, degradation of anthocyanins during storage was more severe in samples containing Sn2+ (k = 0.03602 week−1) than in control samples (0.00644 week−1) but TPC retention could be improved up to 6% by metal ions. Practical application Anthocyanins in fruits and vegetables are important sources of natural colorants. Co‐pimentation with metal ions is a viable mechanism to impart the color and improve the stability of anthocyanins from plant and fruit extracts. However, its implications in anthocyanins treatments and preservation remain unknown. This study reported potential effects of metal ions on the stability of anthocyanins and other phenolic compounds under thermal treatment, encapsulation, and storage.

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Section: Resultsmentioning

confidence: 73%

“…After 5 weeks of storage at 37 8C, metal ions can help retain approximately 6% more TPC as compared to control sample. Significant reduction in TPC during storage was reported byEndraiyani (2011).…”

mentioning

confidence: 89%

The effects of selected metal ions on the stability of red cabbage anthocyanins and total phenolic compounds subjected to encapsulation process

Ratanapoompinyo

Nguyen

Devkota

et al. 2017

J Food Process Preserv

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“…Under the LBOA conditions, the decrease in the total phenolic content could be delayed most, followed by the LB and PPWB conditions. Endraiyani, Ludescher, DI, and Karwe () have studied the change in the total phenolic content of cocoa pulp during storage and found that the storage time had a significant effect on the content. The content decreased along with storage time.…”

Section: Resultsmentioning

confidence: 99%

Optimal drying and storage conditions for purple rice based on expected high quality

Junka

Wongs‐Aree

Rattanamechaiskul

2017

J Food Process Preserv

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The purpose of this research was to study the drying of purple rice (PR) at temperatures of 100 °C, 130 °C, and 150 °C using a fluidization technique in conjunction with storage in packaging consisting of a polypropylene woven bag (PPWB), laminated bag (LB) or laminated bag with an oxygen absorber (LBOA) to protect against a change in the quality of PR during storage for a period of 90 days. Drying at a temperature of 130 °C, other than showing a high drying rate, did not affect the quality in the aspects of the color, the anthocyanin content, the total phenolic content and the antioxidant activity of the PR. The application of such a temperature also made the free fatty acid (FFA) content decrease during the storage period. To maintain the PR at the highest expected quality after drying, it should be stored under LBOA conditions. Practical applications Drying conditions using a fluidization technique and the storage conditions used in the research were selected from the actual functional conditions used at present even though drying at high temperature might adversely result in the degradation of anthocyanins. Contrarily, the conditions selected positively resulted in inactivated lipase enzyme and prevented the hydrolysis lipids in the rice bran from becoming FFAs, which would subsequently give rise to rancidity. In addition, in this research, data comparisons were clearly made on the change in PR quality at various levels of storage conditions. After the tests, the conditions of drying and suitable storage that would attain the expected quality after harvest until the purple rice (PR) reached consumers would be maintained at the maximum quality. The data acquired will be useful and could be applied in the PR production process, which has been increasingly and continuously expanding.

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“…The aim of this study is to better investigate the cyto-histological characteristics of cocoa seeds related to their composition in secondary metabolites, such as polyphenol and tocopherols. To our knowledge, there are in literature many data about the histological characterization of cocoa seeds (Martini et al, 2008;Elwers et al, 2010), as well as biochemical studies about its phenolics content and antioxidant capacity (Aprotosoaie et al, 2016;Endraiyani et al, 2016;Wang et al, 2016), but a specific localization of the phytochemicals in the different structures of seed and fruit has not been carried out yet. Metabolite localization was focused until now in the cotyledon structure, but, as previous described, also other structure of seed and fruit are important for the flavour development and nutritional characteristics.…”

Section: Introductionmentioning

confidence: 99%

Metabolite Storage in Theobroma cacao L. Seed: Cyto-Histological and Phytochemical Analyses

2019

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Cocoa (Theobroma cacao L.), an economically important tropical-fruit crop as source of chocolate, has recently gained a considerable attention; its seeds contain a large amount of different bioactive compounds that have attracted interest because may be beneficial to humans by improving cardiovascular health, by cancer chemo-preventive effects and also through neuroprotective activities. The morphological and anatomical characteristics of cocoa seeds are closely related to the aroma and to the nutritional properties. This study aimed to provide more information about the storage of some metabolites in the various components of cocoa seed by microscopical and phytochemical analyses. Polyphenols, sterols, tocopherols and fatty acids were detected in different portions of the seeds (teguments, cotyledons, embryo axis and pulp). Quali and quantitative differences were observed and a characteristic polyphenol pattern was detected in the different portions of the seed; cytological analysis demonstrated the presence of these compounds in big vacuolated polyphenolic cells. Among the analyzed fatty acids, the stearic and oleic acids were the most abundant in all the seed components (teguments, cotyledons and embryo axis). Fatty acids, usually found in the form of esters, thioesters and amides, represent one of the storage substances of cocoa seed probably localized in lipid globules, which in our observations occupied almost the entire volume of small isodiametric cells of cotyledon mesophyll. In the cocoa seeds we observed also a different distribution of sterols: bsitosterol and D5-avenasterol were the most abundant, above all in the embryo axis; stigmasterol and campesterol were less present in embryo axis and more abundant in teguments; campestanol level was again higher in teguments but lower in cotyledons. The specific localization of different kind of sterols was probably related to a peculiar function. Our experiments demonstrated that all seed components contribute to the metabolites storage, but with interesting differences in the localization and amount of each metabolite.

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Total Phenolics and Antioxidant Capacity of Cocoa Pulp: Processing and Storage Study

Cited by 17 publications

References 61 publications

The effects of selected metal ions on the stability of red cabbage anthocyanins and total phenolic compounds subjected to encapsulation process

The effects of selected metal ions on the stability of red cabbage anthocyanins and total phenolic compounds subjected to encapsulation process

Optimal drying and storage conditions for purple rice based on expected high quality

Metabolite Storage in Theobroma cacao L. Seed: Cyto-Histological and Phytochemical Analyses

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