Phenolic content and oxidative stability of chocolates produced with roasted and unroasted cocoa beans.

IF 1.8 4区 农林科学 Q3 CHEMISTRY, APPLIED Food Science and Technology International Pub Date : 2024-07-01 Epub Date: 2023-02-16 DOI:10.1177/10820132231154429
İnci Cerit, Omca Demirkol, Ayşe Avcı, Betül Sena Arkan
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Abstract

The aim of this study was to produce chocolate using roasted (RB) and unroasted cocoa beans (URB). The effect of roasting on the total phenolic content (TPC), antioxidant activity [2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activity, ferric reducing antioxidant power (FRAP), and cupric ion reducing antioxidant capacity (CUPRAC) values], phenolic compounds, caffeine, oxidative stability [free fatty acid, peroxide, conjugated dienes, conjugated trienes, and thiobarbituric acid reactive substances (TBARS)], Fourier transform infrared (FTIR), and differential scanning colorimetry (DSC) analysis of both cocoa beans and chocolate samples were analyzed. According to the results, the TPC of URB (24.96 mg gallic acid equivalent (GAE)/g sample) was higher than roasted beans (21.32 mg GAE/g sample). Similar results were also seen in the TPC of chocolate samples. Although roasting did not affect the DPPH scavenging activity and caffeine content of cocoa beans, it decreased FRAP and CUPRAC values. (-)-Epicatechin and chlorogenic acid values were higher in unroasted bean and chocolate samples, but the amount of gallic acid increased with the roasting process. Free fatty acid, peroxide, conjugated dienes, conjugated trienes, and TBARS results of unroasted samples were lower than roasted ones, indicating better oxidative stability. The melting temperatures of cocoa beans changed with roasting while it was similar between chocolate samples. Composition of the beans and the chocolate samples were qualitatively determined with FTIR.

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用烘焙和未烘焙可可豆制作的巧克力的酚含量和氧化稳定性。
本研究旨在使用烘焙可可豆(RB)和未烘焙可可豆(URB)生产巧克力。烘焙对总酚含量(TPC)、抗氧化活性[2,2-二苯基-1-苦基肼(DPPH)清除活性、铁还原抗氧化能力(FRAP)和铜离子还原抗氧化能力(CUPRAC)值]、酚类化合物、咖啡因、氧化稳定性[游离脂肪酸、过氧化物、共轭二烯、共轭二烯酸]的影响、对可可豆和巧克力样品的氧化稳定性[游离脂肪酸、过氧化物、共轭二烯、共轭三烯和硫代巴比妥酸活性物质(TBARS)]、傅立叶变换红外(FTIR)和差示扫描比色法(DSC)进行了分析。结果显示,URB 的 TPC(24.96 毫克没食子酸当量(GAE)/克样品)高于烘焙豆(21.32 毫克 GAE/克样品)。巧克力样品的总没食子酸也有类似结果。虽然烘焙不会影响可可豆的 DPPH 清除活性和咖啡因含量,但会降低 FRAP 值和 CUPRAC 值。(未经烘焙的可可豆和巧克力样品中的(-)-表儿茶素和绿原酸值较高,但没食子酸的含量随着烘焙过程而增加。未烘焙样品的游离脂肪酸、过氧化物、共轭二烯、共轭三烯和 TBARS 结果均低于烘焙样品,表明其氧化稳定性更好。可可豆的熔化温度随烘焙程度而变化,而不同巧克力样品的熔化温度相似。用傅立叶变换红外光谱对可可豆和巧克力样品的成分进行了定性测定。
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来源期刊
Food Science and Technology International
Food Science and Technology International 工程技术-食品科技
CiteScore
5.80
自引率
4.30%
发文量
63
审稿时长
18-36 weeks
期刊介绍: Food Science and Technology International (FSTI) shares knowledge from leading researchers of food science and technology. Covers food processing and engineering, food safety and preservation, food biotechnology, and physical, chemical and sensory properties of foods. This journal is a member of the Committee on Publication Ethics (COPE).
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