期刊
FOOD RESEARCH INTERNATIONAL
卷 90, 期 -, 页码 313-319出版社
ELSEVIER
DOI: 10.1016/j.foodres.2016.10.028
关键词
Antioxidant activity; Total phenolic compounds; DPPH; ABTS; PLS analysis; Chocolate
资金
- Conselho Nacional de Desenvolvimento Cientifico e Tecnologico do Brasil (CNPq)
- Fundacao de Amparo a Pesquisa do Estado de Minas Gerais (FAPEMIG)
- Coordenacao de Aperfeicoamento de Pessoal de Nivel Superior (CAPES)
The total antioxidant capacity (TAC) and total phenolic compounds (TPC) of cocoa beans and chocolate produced from spontaneous and inoculated fermentations of different cocoa varieties were evaluated. Fourier transform infrared spectroscopy (FTIR), as well as conventional methods: 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), was used to determine TAC and TPC. Chocolate showed higher (p < 0.05) TPC (47.17-57.16 mg GAE/g) and TAC (1.66-233 mM TE/g and 8.86-11.35 mM TE/g as measured by DPPH and ABTS, respectively) than cocoa beans (6.30-26.05 mg GAE/g, 0.24-1.17 mM TE/g and 1.29-4.83 mM TE/g for TPC, DPPH and ARTS, respectively). Partial least square (PLS) model for infrared data showed a good calibration coefficient (R(2)cal > 0.94), indicating that the FTIR technique represents a fast and reliable tool to evaluate TPC and TAC in cocoa beans and chocolate. (C) 2016 Elsevier Ltd. All rights reserved.
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