Antioxidant capacity of cocoa beans and chocolate assessed by FTIR

被引：84
作者：
Batista, Nadia Nara [2 ]
de Andrade, Dayana Pereira [1 ]
Ramos, Cintia Lacerda [1 ]
Dias, Disney Ribeiro [2 ]
Schwan, Rosane Freitas [1 ]
机构：
[1] Univ Fed Lavras, Dept Biol, Campus Univ 3037, BR-37200000 Lavras, MG, Brazil
[2] Univ Fed Lavras, Dept Food Sci, Campus Univ 3037, BR-37200000 Lavras, MG, Brazil
来源：
FOOD RESEARCH INTERNATIONAL | 2016年 / 90卷
关键词：
Antioxidant activity; Total phenolic compounds; DPPH; ABTS; PLS analysis; Chocolate; THEOBROMA-CACAO; PURINE ALKALOIDS; DARK CHOCOLATE; METHYLXANTHINES; POLYPHENOLS; CAFFEINE; (-)-EPICATECHIN; FERMENTATIONS; PROCYANIDINS; SPECTROSCOPY;
D O I：
10.1016/j.foodres.2016.10.028
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
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.
引用
收藏
页码：313 / 319
页数：7
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