Effects of Cocoa Bean (Theobroma cacao L.) Fermentation on Phenolic Content, Antioxidant Activity and Functional Group of Cocoa Bean Shell
نویسندگان
چکیده
منابع مشابه
Polyphenols in cocoa ( Theobroma cacao L . )
Polyphenols have gained much interest recently due to its antioxidant capacity and possible benefits to human health such as anti-carcinogenic, anti-atherogenic, anti-ulcer, antithrombotic, anti-inflammatory, immune modulating, anti-microbial, vasodilatory and analgesic effects. Cocoa (Theobroma cacao L.) is a rich source of polyphenols and reported having high antioxidant activity than teas an...
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Background. This study sought to investigate the antidiabetic and antihypertensive mechanisms of cocoa (Theobroma cacao) bean through inhibition of α-amylase, α-glucosidase, angiotensin-1 converting enzyme, and oxidative stress. Methodology. The total phenol and flavonoid contents of the water extractable phytochemicals from the powdered cocoa bean were determined and the effects of the extract...
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H. H. Kreibich, E. M. Oliveira E. H. S. Moecke and V.M. Scussel Laboratory of Mycotoxicology and Food Contaminants, Department of Food Science and Technology, Federal University of Santa Catarina, Av. Admar Gonzaga, Itacorubi, 1346, Florianopolis, Santa Catarina, Brazil. 2 Central Laboratory of Electron Microscopy, Federal University of Santa Catarina, Florianópolis, SC, Brazil. 3 Microscopy La...
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The effect of two fungicides, Caocobre and Ridomil on rhizosphere phenomenon of Cocoa (Theobroma cacao L) seedlings has been studied at different stages of the development of the plant growing in pots. Fungal population in the rhizophere soil was generally higher than in the non-rhizosphere soil. The total number of fungal population in both the rhizosphere and non-rhizosphere was highest on th...
متن کاملEffect of cocoa bean drying methods on polycyclic aromatic hydrocarbons contamination in cocoa butter
Numerous polycyclic aromatic hydrocarbons (PAHs) are carcinogenic, making their presence in foods and the environment a health concern. This study assessed the contamination and or/ formation of PAHs in cocoa butter as affected by their cocoa bean drying methods. Three major drying methods were evaluated, including full sundrying, full artificial drying and the drying combination of sundrying f...
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ژورنال
عنوان ژورنال: Pakistan Journal of Nutrition
سال: 2016
ISSN: 1680-5194
DOI: 10.3923/pjn.2016.948.953