4.7 Article

FTIR and PLS-regression in the evaluation of bioactive amines, total phenolic compounds and antioxidant potential of dark chocolates

Related references

Note: Only part of the references are listed.
Article Chemistry, Applied

In vitro bioaccessibility of amino acids and bioactive amines in 70% cocoa dark chocolate: What you eat and what you get

Bruno M. Dala-Paula et al.

Summary: The study found that chocolate is a rich source of bioactive amines and amino acids, with high bioaccessibility after in vitro digestion. Chocolate protein is particularly good for certain amino acids, but lacks in others.

FOOD CHEMISTRY (2021)

Article Chemistry, Applied

Understanding amino acids and bioactive amines changes during on-farm cocoa fermentation

Valterney L. Deus et al.

Summary: This study investigated the changes in free amino acids and bioactive amines during cocoa on-farm fermentation. The levels of amino acids were found to vary during fermentation, with hydrophobic amino acids prevalent at the end of fermentation. Most amines decreased in total levels during fermentation, except for putrescine and phenylethylamine which remained constant or increased. Multivariate analysis identified three distinct phases for these nitrogenous compounds during fermentation, showing the potential for unique functional and sensory properties in fermented cocoa blends from different fermentation times.

JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2021)

Article Food Science & Technology

Vegetables consumed in Brazilian cuisine as sources of bioactive amines

Bruno M. Dala-Paula et al.

Summary: Polyamines play a role in longevity and dietary consumption of spermidine can have cardioprotective effects. A study on 12 different vegetables in Brazilian cuisine found varying levels of bioactive amines, with spermidine being the most common. Different vegetable parts have different amine distributions, which can be important for individuals sensitive to histamine intoxication.

FOOD BIOSCIENCE (2021)

Review Food Science & Technology

Bioavailability and metabolism of selected cocoa bioactive compounds: A comprehensive review

Joanna Oracz et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2020)

Review Food Science & Technology

Neuroactive compounds in foods: Occurrence, mechanism and potential health effects

Cemile Yilmaz et al.

FOOD RESEARCH INTERNATIONAL (2020)

Article Food Science & Technology

Influence of cocoa clones on the quality and functional properties of chocolate - Nitrogenous compounds

Valterney L. Deus et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2020)

Article Food Science & Technology

Characterization of jabuticaba (Plinia cauliflora) peel flours and prediction of compounds by FTIR analysis

Lais M. Resende et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2020)

Article Chemistry, Analytical

Dark Chocolate: To Eat or Not to Eat? A Review

Corina Zugravu et al.

JOURNAL OF AOAC INTERNATIONAL (2019)

Review Nutrition & Dietetics

Dietary and Gut Microbiota Polyamines in Obesity- and Age-Related Diseases

Bruno Ramos-Molina et al.

FRONTIERS IN NUTRITION (2019)

Review Nutrition & Dietetics

Polyamines in Food

Nelly C. Munoz-Esparza et al.

FRONTIERS IN NUTRITION (2019)

Article Chemistry, Applied

Bioactive compounds in Mexican genotypes of cocoa cotyledon and husk

Carolina Hernandez-Hernandeza et al.

FOOD CHEMISTRY (2018)

Article Food Science & Technology

The effect on bioactive components and characteristics of chocolate by functionalization with raw cocoa beans

Dorota Zyzelewicz et al.

FOOD RESEARCH INTERNATIONAL (2018)

Article Chemistry, Physical

Intrinsic Antioxidant Potential of the Aminoindole Structure: A Computational Kinetics Study of Tryptamine

Erika N. Bentz et al.

JOURNAL OF PHYSICAL CHEMISTRY B (2018)

Review Multidisciplinary Sciences

Spermidine in health and disease

Frank Madeo et al.

SCIENCE (2018)

Article Chemistry, Applied

Bioactive amines and phenolic compounds in cocoa beans are affected by fermentation

Brenda de Nazare do Carmo Brito et al.

FOOD CHEMISTRY (2017)

Article Food Science & Technology

Antioxidant capacity of cocoa beans and chocolate assessed by FTIR

Nadia Nara Batista et al.

FOOD RESEARCH INTERNATIONAL (2016)

Article Food Science & Technology

Antioxidant Activity and Mechanism of Action of Some Synthesised Phenolic Acid Amides of Aromatic Amines

Emma Marinova et al.

CZECH JOURNAL OF FOOD SCIENCES (2013)

Article Biochemistry & Molecular Biology

Optimization of brain targeted gallic acid nanoparticles for improved antianxiety-like activity

Kalpana Nagpal et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2013)

Review Biochemistry & Molecular Biology

Cocoa and Chocolate in Human Health and Disease

David L. Katz et al.

ANTIOXIDANTS & REDOX SIGNALING (2011)

Article Agricultural Economics & Policy

Phenolic compounds, flavonoids and antioxidant activity in different cocoa samples from organic and conventional cultivation

Cassiane da Silva Oliveira et al.

BRITISH FOOD JOURNAL (2011)

Article Agriculture, Multidisciplinary

Thorough Study of Reactivity of Various Compound Classes toward the Folin-Ciocalteu Reagent

Jace D. Everette et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2010)

Article Biochemistry & Molecular Biology

Phenolic and Theobromine Contents of Commercial Dark, Milk and White Chocolates on the Malaysian Market

Cheng Chia Meng et al.

MOLECULES (2009)

Review Nutrition & Dietetics

Cocoa and health: a decade of research

Karen A. Cooper et al.

BRITISH JOURNAL OF NUTRITION (2008)

Article Agriculture, Multidisciplinary

Utilization of Folin-Ciocalteu phenol reagent for the detection of certain nitrogen compounds

M Ikawa et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)