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Título: | Improvement of the Flavanol Profile and the Antioxidant Capacity of Chocolate Using a Phenolic Rich Cocoa Powder |
Fecha de publicación: | 14-feb-2020 |
Fecha de defensa / creación: | 12-ene-2020 |
Editorial: | MDPI |
Cita bibliográfica: | Foods 2020, 9(2), 189 |
ISSN: | Electronic: 2304-8158 |
Materias relacionadas: | CDU::6 - Ciencias aplicadas |
Palabras clave: | Phenolic compounds HPLC-DAD Fluorescence detection flavan-3-ols Procyanidins ORAC; (+)-catechin (-)-epicatechin Dark chocolate |
Resumen: | Chocolate is made from cocoa, which is rich in (poly)phenols that have a high antioxidant capacity and are associated with the prevention of chronic diseases. In this study, a new production process was evaluated in order to obtain a dark chocolate enriched in (poly)phenols using a cocoa powder with an improved flavanol profile. The antioxidant capacity (Oxygen Radical Absorbance Capacity (ORAC) assay) and the flavanol profile (HPLC-DAD and HPLC-FL) was determined. The analysis of the enriched chocolate showed that the total flavan-3-ols (monomers) content was 4 mg/g representing a 3-fold higher than that quantified in the conventional one. Total levels of dimers (procyanidin B1 and B2) were 2.4-fold higher in the enriched chocolate than in the conventional, with a total content of 6 mg/g. The total flavanol content (flavan-3-ols and procyanidins) in the enriched chocolate was increased by 39% compared to the conventional one which led to a 56% increase in the antioxidant capacity. The new flavanol-enriched dark chocolate is expected to provide greater beneficial e ect to consumers. Moreover, the amount of flavonols provided by a single dose (ca. 200 mg per 10 g) would allow the use of a health claim on cardiovascular function, a fact of interest for the cocoa industry. |
Autor/es principal/es: | Periago Castón, Mª Jesús González Barrio, Rocío Núñez Gómez, Vanesa Cienfuegos Jovellanos, Elena García Alonso, Javier |
Facultad/Departamentos/Servicios: | Facultades, Departamentos, Servicios y Escuelas::Departamentos de la UMU::Tecnología de Alimentos, Nutrición y Bromatología |
Versión del editor: | https://www.mdpi.com/2304-8158/9/2/189 |
URI: | http://hdl.handle.net/10201/137962 |
DOI: | https://doi.org/10.3390/foods9020189 |
Tipo de documento: | info:eu-repo/semantics/article |
Número páginas / Extensión: | 12 |
Derechos: | info:eu-repo/semantics/openAccess Atribución 4.0 Internacional |
Descripción: | © 2020. The authors. This document is made available under the CC-BY-NC-ND 4.0 license http://creativecommons.org/licenses/by-nc /4.0/ This document is the accepted version of a published work that appeared in final form in Foods. |
Aparece en las colecciones: | Artículos: Tecnología de Alimentos, Nutrición y Bromatología |
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Fichero | Descripción | Tamaño | Formato | |
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foods-09-00189 8(cocoa).pdf | 605,15 kB | Adobe PDF | Visualizar/Abrir |
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