Effect of cocoa processing on the content and antioxidant activity of phenolic compounds

Chocolate is a product that has great acceptance among consumers. The presented henolic compounds in fruits and vegetables are known to provide health benefits, however, these can be affected by agents such as temperature and oxygen. In the present work, the effect of cocoa processing on the content and antioxidant activity of phenolic compounds was investigated. Five process stages were sampled from a local chocolate producing plant: slime seed, dried seed, cocoa nibs, cocoa liquor, and chocolate. The samples were subjected to an alcoholic extraction process to obtain phenolic compounds. Subsequently, using the Folin-Ciocalteu and ABTS • + radical methods, the content of phenolic compounds and their antioxidant activity were quantified, respectively. The results showed variation in the content of phenolic compounds throughout the process. The slime seeds had the lowest content and the chocolate the highest content of phenolic compounds. Regarding antioxidant activity, this was lower for chocolate together with liquor and nibs, while it was higher for slime seeds.

• Հիմնական հեղինակ: Santacruz Terán, Stalin Gustavo (author)
• Այլ հեղինակներ: Mantuano Morán, Wellington Alex (author)
• Ձևաչափ: article
• Լեզու: spa
• Հրապարակվել է: 2021
• Խորագրեր: Cacao; chocolate; nibs de cacao; semilla en baba; ABTS•; Folin-Ciocalteu; cacao nibs; slime bean; ABTS •
• Առցանց հասանելիություն: https://revistasespam.espam.edu.ec/index.php/Revista_ESPAMCIENCIA/article/view/221