Evaluation of the effect of processing on cocoa polyphenols: antiradical activity, anthocyanins and procyanidins profiling from raw beans to chocolate
Summary The content and composition of anthocyanins and procyanidins in fermented cocoa beans (from different geographic origins: Ecuador, Cameroon, Ivory Coast, Ghana and Nigeria), roasted nibs, cocoa mass and chocolate were determined, beside the determination of the total antiradical capacity. Co...
Gespeichert in:
| Veröffentlicht in: | International journal of food science & technology 2015-03, Vol.50 (3), p.840-848 |
|---|---|
| Hauptverfasser: | , , , , , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | 848 |
|---|---|
| container_issue | 3 |
| container_start_page | 840 |
| container_title | International journal of food science & technology |
| container_volume | 50 |
| creator | Bordiga, Matteo Locatelli, Monica Travaglia, Fabiano Coïsson, Jean Daniel Mazza, Giuseppe Arlorio, Marco |
| description | Summary
The content and composition of anthocyanins and procyanidins in fermented cocoa beans (from different geographic origins: Ecuador, Cameroon, Ivory Coast, Ghana and Nigeria), roasted nibs, cocoa mass and chocolate were determined, beside the determination of the total antiradical capacity. Concerning geographic origin, cocoa beans and processed products from Ecuador showed the highest levels of anthocyanins, followed by Nigeria and Cameroon. Generally, as cocoa beans were further processed, the levels of anthocyanins and flavan‐3‐ols decreased. The largest observed losses of phenolics occurred during roasting. A progressive decreasing trend in polyphenol concentration was observed in the other processed samples as well. Despite the original content of polyphenols in raw cocoa beans, technological processes imply a significant impact on cocoa quality, confirming the need of specific optimisation to obtain high value chocolate.
Anthocyanins and procyanidins content of cocoa beans from different geographic origins and related processed samples were determined, beside the evaluation of the total antiradical capacity. Cocoa beans from Nigeria, Cameroon, Ecuador, Ivory Coast and Ghana were furnished and processed, leading to cocoa preroasted nibs, roasted nibs, cocoa mass, conched nontempered chocolate and finally, dark chocolate. The largest observed losses of phenolics occurred during roasting. |
| doi_str_mv | 10.1111/ijfs.12760 |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_journals_1655707835</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>3594182011</sourcerecordid><originalsourceid>FETCH-LOGICAL-c3760-a8bd8043c3723e306eb14961ea716e19fd0ddac8b01fb3ca7ed3401f9e2bbdfc3</originalsourceid><addsrcrecordid>eNp9UNFOFDEUbYgmrOgLX9DEN-NgO512dn1TwgKGCAkafWvutLds12G6tF1gfsTvpcOqj_bl9tx7zmnvIeSQsyNezge_dumI161ie2TGhZJVrWr-gszYQrJKNrXYJ69SWjPGatE2M_L75B76LWQfBhoczSuk6ByaPKFNDAZT8sMNLWMTTAC6Cf24WeEQ-vSRwpB9BOsN9BRM9vc-j--n7iqYEQY_pALss88E7dQowPl-8nQx3NIID7RDKIMcqCm60EPG1-Slgz7hmz_1gHxfnnw7PqsuLk_Pjz9dVEaUHSuYd3bOGlFQLVAwhR1vFoojtFwhXzjLrAUz7xh3nTDQohVNuS-w7jrrjDggb3e-5Vd3W0xZr8M2DuVJzZWULWvnQhbWux3LxJBSRKc30d9CHDVnespdT7nr59wLme_ID77H8T9Mff5lef1XU-00PmV8_KeB-EurVrRS__h6qs9-Srn8rK70lXgCXlSY5w</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>1655707835</pqid></control><display><type>article</type><title>Evaluation of the effect of processing on cocoa polyphenols: antiradical activity, anthocyanins and procyanidins profiling from raw beans to chocolate</title><source>Access via Wiley Online Library</source><source>Oxford Journals Open Access Collection</source><creator>Bordiga, Matteo ; Locatelli, Monica ; Travaglia, Fabiano ; Coïsson, Jean Daniel ; Mazza, Giuseppe ; Arlorio, Marco</creator><creatorcontrib>Bordiga, Matteo ; Locatelli, Monica ; Travaglia, Fabiano ; Coïsson, Jean Daniel ; Mazza, Giuseppe ; Arlorio, Marco</creatorcontrib><description>Summary
The content and composition of anthocyanins and procyanidins in fermented cocoa beans (from different geographic origins: Ecuador, Cameroon, Ivory Coast, Ghana and Nigeria), roasted nibs, cocoa mass and chocolate were determined, beside the determination of the total antiradical capacity. Concerning geographic origin, cocoa beans and processed products from Ecuador showed the highest levels of anthocyanins, followed by Nigeria and Cameroon. Generally, as cocoa beans were further processed, the levels of anthocyanins and flavan‐3‐ols decreased. The largest observed losses of phenolics occurred during roasting. A progressive decreasing trend in polyphenol concentration was observed in the other processed samples as well. Despite the original content of polyphenols in raw cocoa beans, technological processes imply a significant impact on cocoa quality, confirming the need of specific optimisation to obtain high value chocolate.
Anthocyanins and procyanidins content of cocoa beans from different geographic origins and related processed samples were determined, beside the evaluation of the total antiradical capacity. Cocoa beans from Nigeria, Cameroon, Ecuador, Ivory Coast and Ghana were furnished and processed, leading to cocoa preroasted nibs, roasted nibs, cocoa mass, conched nontempered chocolate and finally, dark chocolate. The largest observed losses of phenolics occurred during roasting.</description><identifier>ISSN: 0950-5423</identifier><identifier>EISSN: 1365-2621</identifier><identifier>DOI: 10.1111/ijfs.12760</identifier><language>eng</language><publisher>Oxford: Blackwell Publishing Ltd</publisher><subject>Anthocyanins ; antiradical activity ; Chocolate ; cocoa ; Cocoa industry ; cocoa processed products ; flavan-3-ols ; Polyphenols</subject><ispartof>International journal of food science & technology, 2015-03, Vol.50 (3), p.840-848</ispartof><rights>2015 Institute of Food Science and Technology</rights><rights>International Journal of Food Science and Technology © 2015 Institute of Food Science and Technology</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3760-a8bd8043c3723e306eb14961ea716e19fd0ddac8b01fb3ca7ed3401f9e2bbdfc3</citedby><cites>FETCH-LOGICAL-c3760-a8bd8043c3723e306eb14961ea716e19fd0ddac8b01fb3ca7ed3401f9e2bbdfc3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fijfs.12760$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fijfs.12760$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,780,784,1417,27924,27925,45574,45575</link.rule.ids></links><search><creatorcontrib>Bordiga, Matteo</creatorcontrib><creatorcontrib>Locatelli, Monica</creatorcontrib><creatorcontrib>Travaglia, Fabiano</creatorcontrib><creatorcontrib>Coïsson, Jean Daniel</creatorcontrib><creatorcontrib>Mazza, Giuseppe</creatorcontrib><creatorcontrib>Arlorio, Marco</creatorcontrib><title>Evaluation of the effect of processing on cocoa polyphenols: antiradical activity, anthocyanins and procyanidins profiling from raw beans to chocolate</title><title>International journal of food science & technology</title><addtitle>Int J Food Sci Technol</addtitle><description>Summary
The content and composition of anthocyanins and procyanidins in fermented cocoa beans (from different geographic origins: Ecuador, Cameroon, Ivory Coast, Ghana and Nigeria), roasted nibs, cocoa mass and chocolate were determined, beside the determination of the total antiradical capacity. Concerning geographic origin, cocoa beans and processed products from Ecuador showed the highest levels of anthocyanins, followed by Nigeria and Cameroon. Generally, as cocoa beans were further processed, the levels of anthocyanins and flavan‐3‐ols decreased. The largest observed losses of phenolics occurred during roasting. A progressive decreasing trend in polyphenol concentration was observed in the other processed samples as well. Despite the original content of polyphenols in raw cocoa beans, technological processes imply a significant impact on cocoa quality, confirming the need of specific optimisation to obtain high value chocolate.
Anthocyanins and procyanidins content of cocoa beans from different geographic origins and related processed samples were determined, beside the evaluation of the total antiradical capacity. Cocoa beans from Nigeria, Cameroon, Ecuador, Ivory Coast and Ghana were furnished and processed, leading to cocoa preroasted nibs, roasted nibs, cocoa mass, conched nontempered chocolate and finally, dark chocolate. The largest observed losses of phenolics occurred during roasting.</description><subject>Anthocyanins</subject><subject>antiradical activity</subject><subject>Chocolate</subject><subject>cocoa</subject><subject>Cocoa industry</subject><subject>cocoa processed products</subject><subject>flavan-3-ols</subject><subject>Polyphenols</subject><issn>0950-5423</issn><issn>1365-2621</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2015</creationdate><recordtype>article</recordtype><recordid>eNp9UNFOFDEUbYgmrOgLX9DEN-NgO512dn1TwgKGCAkafWvutLds12G6tF1gfsTvpcOqj_bl9tx7zmnvIeSQsyNezge_dumI161ie2TGhZJVrWr-gszYQrJKNrXYJ69SWjPGatE2M_L75B76LWQfBhoczSuk6ByaPKFNDAZT8sMNLWMTTAC6Cf24WeEQ-vSRwpB9BOsN9BRM9vc-j--n7iqYEQY_pALss88E7dQowPl-8nQx3NIID7RDKIMcqCm60EPG1-Slgz7hmz_1gHxfnnw7PqsuLk_Pjz9dVEaUHSuYd3bOGlFQLVAwhR1vFoojtFwhXzjLrAUz7xh3nTDQohVNuS-w7jrrjDggb3e-5Vd3W0xZr8M2DuVJzZWULWvnQhbWux3LxJBSRKc30d9CHDVnespdT7nr59wLme_ID77H8T9Mff5lef1XU-00PmV8_KeB-EurVrRS__h6qs9-Srn8rK70lXgCXlSY5w</recordid><startdate>201503</startdate><enddate>201503</enddate><creator>Bordiga, Matteo</creator><creator>Locatelli, Monica</creator><creator>Travaglia, Fabiano</creator><creator>Coïsson, Jean Daniel</creator><creator>Mazza, Giuseppe</creator><creator>Arlorio, Marco</creator><general>Blackwell Publishing Ltd</general><general>Wiley Subscription Services, Inc</general><scope>BSCLL</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QF</scope><scope>7QO</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7U5</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>P64</scope><scope>SOI</scope></search><sort><creationdate>201503</creationdate><title>Evaluation of the effect of processing on cocoa polyphenols: antiradical activity, anthocyanins and procyanidins profiling from raw beans to chocolate</title><author>Bordiga, Matteo ; Locatelli, Monica ; Travaglia, Fabiano ; Coïsson, Jean Daniel ; Mazza, Giuseppe ; Arlorio, Marco</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3760-a8bd8043c3723e306eb14961ea716e19fd0ddac8b01fb3ca7ed3401f9e2bbdfc3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2015</creationdate><topic>Anthocyanins</topic><topic>antiradical activity</topic><topic>Chocolate</topic><topic>cocoa</topic><topic>Cocoa industry</topic><topic>cocoa processed products</topic><topic>flavan-3-ols</topic><topic>Polyphenols</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Bordiga, Matteo</creatorcontrib><creatorcontrib>Locatelli, Monica</creatorcontrib><creatorcontrib>Travaglia, Fabiano</creatorcontrib><creatorcontrib>Coïsson, Jean Daniel</creatorcontrib><creatorcontrib>Mazza, Giuseppe</creatorcontrib><creatorcontrib>Arlorio, Marco</creatorcontrib><collection>Istex</collection><collection>CrossRef</collection><collection>Aluminium Industry Abstracts</collection><collection>Biotechnology Research Abstracts</collection><collection>Ceramic Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Computer and Information Systems Abstracts</collection><collection>Corrosion Abstracts</collection><collection>Electronics & Communications Abstracts</collection><collection>Engineered Materials Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Materials Business File</collection><collection>Mechanical & Transportation Engineering Abstracts</collection><collection>Solid State and Superconductivity Abstracts</collection><collection>METADEX</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Aerospace Database</collection><collection>Copper Technical Reference Library</collection><collection>Materials Research Database</collection><collection>ProQuest Computer Science Collection</collection><collection>Civil Engineering Abstracts</collection><collection>Advanced Technologies Database with Aerospace</collection><collection>Computer and Information Systems Abstracts Academic</collection><collection>Computer and Information Systems Abstracts Professional</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environment Abstracts</collection><jtitle>International journal of food science & technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Bordiga, Matteo</au><au>Locatelli, Monica</au><au>Travaglia, Fabiano</au><au>Coïsson, Jean Daniel</au><au>Mazza, Giuseppe</au><au>Arlorio, Marco</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Evaluation of the effect of processing on cocoa polyphenols: antiradical activity, anthocyanins and procyanidins profiling from raw beans to chocolate</atitle><jtitle>International journal of food science & technology</jtitle><addtitle>Int J Food Sci Technol</addtitle><date>2015-03</date><risdate>2015</risdate><volume>50</volume><issue>3</issue><spage>840</spage><epage>848</epage><pages>840-848</pages><issn>0950-5423</issn><eissn>1365-2621</eissn><abstract>Summary
The content and composition of anthocyanins and procyanidins in fermented cocoa beans (from different geographic origins: Ecuador, Cameroon, Ivory Coast, Ghana and Nigeria), roasted nibs, cocoa mass and chocolate were determined, beside the determination of the total antiradical capacity. Concerning geographic origin, cocoa beans and processed products from Ecuador showed the highest levels of anthocyanins, followed by Nigeria and Cameroon. Generally, as cocoa beans were further processed, the levels of anthocyanins and flavan‐3‐ols decreased. The largest observed losses of phenolics occurred during roasting. A progressive decreasing trend in polyphenol concentration was observed in the other processed samples as well. Despite the original content of polyphenols in raw cocoa beans, technological processes imply a significant impact on cocoa quality, confirming the need of specific optimisation to obtain high value chocolate.
Anthocyanins and procyanidins content of cocoa beans from different geographic origins and related processed samples were determined, beside the evaluation of the total antiradical capacity. Cocoa beans from Nigeria, Cameroon, Ecuador, Ivory Coast and Ghana were furnished and processed, leading to cocoa preroasted nibs, roasted nibs, cocoa mass, conched nontempered chocolate and finally, dark chocolate. The largest observed losses of phenolics occurred during roasting.</abstract><cop>Oxford</cop><pub>Blackwell Publishing Ltd</pub><doi>10.1111/ijfs.12760</doi><tpages>9</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0950-5423 |
| ispartof | International journal of food science & technology, 2015-03, Vol.50 (3), p.840-848 |
| issn | 0950-5423 1365-2621 |
| language | eng |
| recordid | cdi_proquest_journals_1655707835 |
| source | Access via Wiley Online Library; Oxford Journals Open Access Collection |
| subjects | Anthocyanins antiradical activity Chocolate cocoa Cocoa industry cocoa processed products flavan-3-ols Polyphenols |
| title | Evaluation of the effect of processing on cocoa polyphenols: antiradical activity, anthocyanins and procyanidins profiling from raw beans to chocolate |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2024-12-22T03%3A32%3A01IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Evaluation%20of%20the%20effect%20of%20processing%20on%20cocoa%20polyphenols:%20antiradical%20activity,%20anthocyanins%20and%20procyanidins%20profiling%20from%20raw%20beans%20to%20chocolate&rft.jtitle=International%20journal%20of%20food%20science%20&%20technology&rft.au=Bordiga,%20Matteo&rft.date=2015-03&rft.volume=50&rft.issue=3&rft.spage=840&rft.epage=848&rft.pages=840-848&rft.issn=0950-5423&rft.eissn=1365-2621&rft_id=info:doi/10.1111/ijfs.12760&rft_dat=%3Cproquest_cross%3E3594182011%3C/proquest_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=1655707835&rft_id=info:pmid/&rfr_iscdi=true |