Colour, fatty acids, bioactive compounds, and total antioxidant capacity in commercial cocoa beans (Theobroma cacao L.)

نویسندگان

چکیده

Cocoa bean is a resource with great level of bioactive components that have shown potential beneficial effects on health, in addition to being the main ingredient chocolate industry. This study evaluated total antioxidant capacity (quencher-DPPH ° ), polyphenols, fatty acid profile, and chromatic parameters Peruvian commercial cocoa beans. The different analytes were quantified using UV–Vis absorption spectroscopy, gas chromatography-flame ionization detection (GC/FID) liquid chromatography coupled diode array detector (HPLC-DAD). Results showed lightness ( L *) hue angle h ab ) greatest variation both kernel powder. acids oleic, stearic, palmitic (respective averages 34.48 ± 1.49, 31.81 1.51 30.01 0.89%). Theobromine (9.79–12.95 mg/g), catechin (3.90–18.22 mg/g) epicatechin (6.15–13.09 represented major bioactives. Also, hybrid cultivars (Hy1, Hy2, Hy3, Hy4, Hy5, Hy6) provided highest content flavonoids, flavanols, also resulting capacity. • beans Blanco, Chuncho Hybrid analyzed. Chromatic are smaller than Main compounds extract theobromine > epicatechin. samples bioactives TAC by Q-DPPH positive correlation polyphenols exception.

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ژورنال

عنوان ژورنال: Lebensmittel-Wissenschaft & Technologie

سال: 2021

ISSN: ['1096-1127', '0023-6438']

DOI: https://doi.org/10.1016/j.lwt.2021.111629