烘焙过程中可可豆中黄酮类化合物和可可碱的去向:时间和温度的影响

IF 1.9 4区 农林科学 Q3 CHEMISTRY, APPLIED Journal of the American Oil Chemists Society Pub Date : 2024-05-23 DOI:10.1002/aocs.12853
Ditte B. Hermund, Louise Kirstein Larsen, Sara Riegels Trangbæk, Quoc-Khanh Rose-Marie Therese Madsen, Ann-Dorit Moltke Sørensen, Jacob Kaya, Charlotte Jacobsen
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摘要

巧克力中酚类化合物的含量取决于可可从可可豆到巧克力棒的加工过程。本研究旨在确定酚类化合物和可可碱在不同温度烘焙过程中在可可豆中的去向。在对 12 种可可豆进行筛选的基础上,选择了三种初始总酚含量(TPC)较高的可可豆(NM、NCC 和 NB)进行烘焙试验(100 和 150°C 至 20 分钟)。评估了生豆和烘焙豆中三种主要黄酮类化合物((-)-儿茶素、(-)-表儿茶素和原花青素 B2)和一种甲基黄嘌呤(可可碱)的浓度。结果显示,黄酮类化合物和可可碱的浓度在烘焙过程中发生了变化。在 150°C 的温度下烘焙 15 分钟最适合保持较高的类黄酮含量,同时降低可可碱含量。不过,还需要对最终产品进行感官评估,以确认所建议的烘焙条件是否也能使最终产品具有令人愉悦的感官特性。
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Fate of flavonoids and theobromine in cocoa beans during roasting: Effect of time and temperature

The content of phenolic compounds in chocolate depends on the processing of the cocoa from bean to bar. The aim of this study was to determine the fate of phenolic compounds and theobromine in cocoa beans during roasting at different temperatures. Based on a screening of 12 cocoa bean sorts, three beans (NM, NCC, and NB) with initial high total phenolic content (TPC) were selected for the roasting trial (100 and 150°C up to 20 min). The concentration of three major flavonoids ((−)-catechin, (−)-epicatechin and procyanidin B2) and one methylxanthine (theobromine) were evaluated in both raw and roasted beans. Results showed changes in the concentration of flavonoids and theobromine during roasting. Roasting at 150°C for 15 min was optimal for maintaining high flavonoid levels while reducing theobromine levels. However, sensory evaluation on final product is needed to confirm whether the suggested roasting condition would also result in a final product with pleasant sensory properties.

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来源期刊
CiteScore
4.10
自引率
5.00%
发文量
95
审稿时长
2.4 months
期刊介绍: The Journal of the American Oil Chemists’ Society (JAOCS) is an international peer-reviewed journal that publishes significant original scientific research and technological advances on fats, oils, oilseed proteins, and related materials through original research articles, invited reviews, short communications, and letters to the editor. We seek to publish reports that will significantly advance scientific understanding through hypothesis driven research, innovations, and important new information pertaining to analysis, properties, processing, products, and applications of these food and industrial resources. Breakthroughs in food science and technology, biotechnology (including genomics, biomechanisms, biocatalysis and bioprocessing), and industrial products and applications are particularly appropriate. JAOCS also considers reports on the lipid composition of new, unique, and traditional sources of lipids that definitively address a research hypothesis and advances scientific understanding. However, the genus and species of the source must be verified by appropriate means of classification. In addition, the GPS location of the harvested materials and seed or vegetative samples should be deposited in an accredited germplasm repository. Compositional data suitable for Original Research Articles must embody replicated estimate of tissue constituents, such as oil, protein, carbohydrate, fatty acid, phospholipid, tocopherol, sterol, and carotenoid compositions. Other components unique to the specific plant or animal source may be reported. Furthermore, lipid composition papers should incorporate elements of year­to­year, environmental, and/ or cultivar variations through use of appropriate statistical analyses.
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Issue Information Issue Information Issue Information Issue Information Solvent-free synthesis of medium chain triacylglycerols by esterification of capric, caprylic acids with 1, 3-specific and non-specific lipases
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