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da Silva Junior ALS, Nascimento MM, Santos HM, Lôbo IP, de Oliveira RA, de Jesus RM. Methylxanthine and Flavonoid Contents from Guarana Seeds ( Paullinia cupana): Comparison of Different Drying Techniques and Effects of UV Radiation. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2024; 2024:7310510. [PMID: 38984058 PMCID: PMC11233186 DOI: 10.1155/2024/7310510] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/11/2023] [Revised: 05/23/2024] [Accepted: 06/15/2024] [Indexed: 07/11/2024]
Abstract
Guarana seeds are typically processed using one of three drying methods: traditional sun exposure, greenhouse drying, or the alguidar oven technique. In our research, we evaluated the contents of methylxanthines and flavan-3-ols in sun- and alguidar-dried guarana seeds from Bahia State's Low Sul Identity Territory. Caffeine, theobromine, catechin, and epicatechin were determined by high-performance liquid chromatography with UV-visible detection (HPLC/UV-vis). Statistical tools, including analysis of variance (ANOVA), Tukey's test, and exploratory analysis, were employed to analyze the obtained data. Our findings indicated that the flavan-3-ols content in sun-dried guarana samples was lower compared to those dried using the alguidar oven, possibly due to exposure to ultraviolet radiation from solar energy. Conversely, we observed no significant differences (p > 0.05) in the average contents of methylxanthines between the two drying methods. Our supplementary experiments involving UV-A and UV-C radiation lamps revealed a decreasing trend in methylxanthines and flavan-3-ols contents with increasing duration of UV radiation exposure.
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Affiliation(s)
- André Luiz Sampaio da Silva Junior
- Laboratório de Pesquisa em Química AnalíticaDepartamento de Ciências ExatasUniversidade Estadual de Santa Cruz (UESC), Rodovia Jorge Amado, km 16 45662-900, Ilhéus, Bahia, Brazil
| | - Madson Moreira Nascimento
- Centro Universitário SENAI CIMATECAv. Orlando Gomes, 1845 - Piatã 41650-010, Salvador, Bahia, Brazil
| | - Herick Macedo Santos
- Laboratório de Pesquisa em Química AnalíticaDepartamento de Ciências ExatasUniversidade Estadual de Santa Cruz (UESC), Rodovia Jorge Amado, km 16 45662-900, Ilhéus, Bahia, Brazil
| | - Ivon Pinheiro Lôbo
- Laboratório de Pesquisa em Química AnalíticaDepartamento de Ciências ExatasUniversidade Estadual de Santa Cruz (UESC), Rodovia Jorge Amado, km 16 45662-900, Ilhéus, Bahia, Brazil
| | - Rosilene Aparecida de Oliveira
- Laboratório de Pesquisa em Química AnalíticaDepartamento de Ciências ExatasUniversidade Estadual de Santa Cruz (UESC), Rodovia Jorge Amado, km 16 45662-900, Ilhéus, Bahia, Brazil
| | - Raildo Mota de Jesus
- Laboratório de Pesquisa em Química AnalíticaDepartamento de Ciências ExatasUniversidade Estadual de Santa Cruz (UESC), Rodovia Jorge Amado, km 16 45662-900, Ilhéus, Bahia, Brazil
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Atanassova M, Martorell M, Sharopov F, Atanassov L, Kumar P, Sharifi-Rad J, Tejada-Gavela S, Iriti M, Pezzani R, Varoni EM. Cocoa as immunomodulatory agent: an update. Nat Prod Res 2023:1-12. [PMID: 37909175 DOI: 10.1080/14786419.2023.2272025] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2023] [Accepted: 10/03/2023] [Indexed: 11/02/2023]
Abstract
Cocoa is rich in polyphenols, mainly flavonoids, which correlate with several health benefits mediated by their antioxidant, anti-inflammatory and immunomodulatory properties. Cocoa and chocolate consumption have been reported to impact the regulation of the immune system, both in preclinical studies and in human trials. The mechanisms for immunomodulation can involve different effects of cocoa polyphenols on the immune system, acting as anti-inflammatory, antioxidant and anti-allergic agents, as well as the direct influence of cocoa on innate and acquired immunity, with cytokines production and activation of both lymphocyte-dependent and -independent pathways. Cocoa intake has been also correlated to changes in gut microbiota ecology and composition, also affecting the intestinal immune system. This review summarises the updates of the last two decades on cocoa as immunomodulatory agent and explores the health-related benefits of cocoa and chocolate intake.
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Affiliation(s)
- Maria Atanassova
- Scientific Consulting, Chemical Engineering, UCTM, Sofia, Bulgaria
| | - Miquel Martorell
- Department of Nutrition and Dietetics, Faculty of Pharmacy, and Centre for Healthy Living, Unidad de Desarrollo Tecnológico, UDT, University of Concepción, Concepción, Chile
| | - Farukh Sharopov
- Research Institution "Chinese-Tajik Innovation Center for Natural Products", Academy of Sciences of the Republic of Tajikistan, Dushanbe, Tajikistan
| | - Lyubomir Atanassov
- Faculty of International Relations, St. Petersburg State University, St. Petersburg, Russia
| | - Pradeep Kumar
- Department of Botany, University of Lucknow, Lucknow, India
| | | | - Silvia Tejada-Gavela
- Laboratory of Neurophysiology, Department of Biology, University of the Balearic Islands (UIB), and Health Research Institute of the Balearic Islands (IdISBa), IdISBa, Palma, España
- CIBER Physiopathology of Obesity and Nutrition (CIBEROBN), Institute of Health Carlos III (ISCIII), Madrid, Spain
| | - Marcello Iriti
- Department of Biomedical, Surgical and Dental Sciences, Milan State University, Milan, Italy
| | - Raffaele Pezzani
- AIROB, Associazione Italiana per la Ricerca Oncologica di Base, Padova, Italy
- Phytotherapy Lab, Endocrinology Unit, Department of Medicine (DIMED), University of Padova, Padova, Italy
| | - Elena Maria Varoni
- Department of Biomedical, Surgical and Dental Sciences, Milan State University, Milan, Italy
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3
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Sentellas S, Saurina J. Authentication of Cocoa Products Based on Profiling and Fingerprinting Approaches: Assessment of Geographical, Varietal, Agricultural and Processing Features. Foods 2023; 12:3120. [PMID: 37628119 PMCID: PMC10453789 DOI: 10.3390/foods12163120] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2023] [Revised: 08/15/2023] [Accepted: 08/18/2023] [Indexed: 08/27/2023] Open
Abstract
Cocoa and its derivative products, especially chocolate, are highly appreciated by consumers for their exceptional organoleptic qualities, thus being often considered delicacies. They are also regarded as superfoods due to their nutritional and health properties. Cocoa is susceptible to adulteration to obtain illicit economic benefits, so strategies capable of authenticating its attributes are needed. Features such as cocoa variety, origin, fair trade, and organic production are increasingly important in our society, so they need to be guaranteed. Most of the methods dealing with food authentication rely on profiling and fingerprinting approaches. The compositional profiles of natural components -such as polyphenols, biogenic amines, amino acids, volatile organic compounds, and fatty acids- are the source of information to address these issues. As for fingerprinting, analytical techniques, such as chromatography, infrared, Raman, and mass spectrometry, generate rich fingerprints containing dozens of features to be used for discrimination purposes. In the two cases, the data generated are complex, so chemometric methods are usually applied to extract the underlying information. In this review, we present the state of the art of cocoa and chocolate authentication, highlighting the pros and cons of the different approaches. Besides, the relevance of the proposed methods in quality control and the novel trends for sample analysis are also discussed.
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Affiliation(s)
- Sonia Sentellas
- Department of Chemical Engineering and Analytical Chemistry, Universitat de Barcelona, Martí i Franquès 1-11, 08028 Barcelona, Spain;
- Research Institute in Food Nutrition and Food Safety, Universitat de Barcelona, Av. Prat de la Riba 171, Edifici Recerca (Gaudí), 08921 Santa Coloma de Gramenet, Spain
- Serra Húnter Fellow Programme, Generalitat de Catalunya, Via Laietana 2, 08003 Barcelona, Spain
| | - Javier Saurina
- Department of Chemical Engineering and Analytical Chemistry, Universitat de Barcelona, Martí i Franquès 1-11, 08028 Barcelona, Spain;
- Research Institute in Food Nutrition and Food Safety, Universitat de Barcelona, Av. Prat de la Riba 171, Edifici Recerca (Gaudí), 08921 Santa Coloma de Gramenet, Spain
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Balcázar-Zumaeta CR, Castro-Alayo EM, Medina-Mendoza M, Muñoz-Astecker LD, Torrejón-Valqui L, Rodriguez-Perez RJ, Rojas-Ocampo E, Cayo-Colca IS. Physical and Chemical Properties of 70% Cocoa Dark Chocolate Mixed with Freeze-Dried Arazá ( Eugenia stipitata) Pulp. Prev Nutr Food Sci 2022; 27:474-482. [PMID: 36721755 PMCID: PMC9843710 DOI: 10.3746/pnf.2022.27.4.474] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2022] [Revised: 09/01/2022] [Accepted: 10/01/2022] [Indexed: 01/04/2023] Open
Abstract
This work aimed to determine the chemical and physical properties of 70% dark cocoa chocolate, including freeze-dried Arazá (Eugenia stipitata) pulp (FDAP). We studied chocolates incorporating three FDAP concentrations (1.0, 1.5, and 2.0%). No statistical differences were found in total polyphenol content, antioxidant capacity, and total catechin and epicatechin content. The dark chocolates' moisture and texture were unaffected by the FDAP. The Casson yield stress increased to 19.67±1.35 Pa, while the Casson plastic viscosity reduced to 1.68±0.03 Pa·s, Also, the particle size increased. The dark chocolates' flow behavior corresponded to a non-Newtonian fluid. Finally, the dark chocolate's properties were unaffected by a 2% FDAP concentration.
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Affiliation(s)
- César R. Balcázar-Zumaeta
- Instituto de Investigación, Innovación y Desarrollo para el Sector Agrario y Agroindustrial de la Región Amazonas (IIDAA), Facultad de Ingeniería y Ciencias Agrarias, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas, Amazonas 01001, Perú,
Correspondence to César R. Balcázar-Zumaeta, E-mail:
| | - Efraín M. Castro-Alayo
- Instituto de Investigación, Innovación y Desarrollo para el Sector Agrario y Agroindustrial de la Región Amazonas (IIDAA), Facultad de Ingeniería y Ciencias Agrarias, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas, Amazonas 01001, Perú
| | - Marleni Medina-Mendoza
- Instituto de Investigación, Innovación y Desarrollo para el Sector Agrario y Agroindustrial de la Región Amazonas (IIDAA), Facultad de Ingeniería y Ciencias Agrarias, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas, Amazonas 01001, Perú
| | - Lucas D. Muñoz-Astecker
- Instituto de Investigación, Innovación y Desarrollo para el Sector Agrario y Agroindustrial de la Región Amazonas (IIDAA), Facultad de Ingeniería y Ciencias Agrarias, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas, Amazonas 01001, Perú
| | - Llisela Torrejón-Valqui
- Instituto de Investigación, Innovación y Desarrollo para el Sector Agrario y Agroindustrial de la Región Amazonas (IIDAA), Facultad de Ingeniería y Ciencias Agrarias, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas, Amazonas 01001, Perú
| | - Roxana J. Rodriguez-Perez
- Instituto de Investigación, Innovación y Desarrollo para el Sector Agrario y Agroindustrial de la Región Amazonas (IIDAA), Facultad de Ingeniería y Ciencias Agrarias, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas, Amazonas 01001, Perú
| | - Elizabeth Rojas-Ocampo
- Instituto de Investigación, Innovación y Desarrollo para el Sector Agrario y Agroindustrial de la Región Amazonas (IIDAA), Facultad de Ingeniería y Ciencias Agrarias, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas, Amazonas 01001, Perú
| | - Ilse S. Cayo-Colca
- Facultad de Ingeniería Zootecnista, Agronegocios y Biotecnología, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas, Amazonas 01001, Perú
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5
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UHPLC-MS Characterization, and Antioxidant and Nutritional Analysis of Cocoa Waste Flours from the Peruvian Amazon. Antioxidants (Basel) 2022; 11:antiox11030595. [PMID: 35326245 PMCID: PMC8945284 DOI: 10.3390/antiox11030595] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2022] [Revised: 03/13/2022] [Accepted: 03/16/2022] [Indexed: 01/21/2023] Open
Abstract
Cocoa (Theobroma cacao) is a food product used worldwide and a key raw material for chocolate manufacturing. Cocoa possesses bioactive compounds such as methylxanthines, flavonoids, procyanidins, and related molecules with medicinal or health-promoting properties. Cocoa shell and pod husk have been proposed as a by-product with several interesting bioactivities, and the gummy residue or glue (a sticky, gluey by-product known as “mucilage” in Spanish) is used to produce liquors and is eaten as a food in Perú. However, little is known about the chemical composition and bioactivity of flours made from Peruvian cocoa ecotype wastes such as those from the vein and pod husk of the fruits. This study aimed to characterize the in vitro antioxidant properties and nutritional values of flours made from the waste from a special ecotype of cocoa (CCN-51). The chemical fingerprinting was performed using UHPLC–HESI orbitrap mass spectrometry and allowed the detection of 51 compounds. GC-FID was used for the determination of individual fatty acid contents, and the antioxidant activity was assessed by several assays (DPPH, FRAP, and ABTS). The flours obtained were composed of a good amount of dietary fiber, carbohydrates, and minerals, as well as several bioactive polyphenolic compounds, fatty acids, and amino acids with nutraceutical properties, making the flours a rich and promising food as well as a good source for the preparation of functional foods or nutraceuticals.
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Cerqueira da Silva VH, Sampaio da Silva Junior AL, Pinheiro Lôbo I, Galvao Paranhos da Silva E, Almeida Bezerra M, Gonçalves Silva A, da Silva Lima L, Mota de Jesus R. Chemometric tools in the optimization of a microwave-assisted digestion procedure for guarana-based drink samples and data analysis from elemental, caffeine, and epicatechin contents. Food Chem 2021; 365:130468. [PMID: 34392233 DOI: 10.1016/j.foodchem.2021.130468] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2021] [Revised: 04/29/2021] [Accepted: 06/24/2021] [Indexed: 11/16/2022]
Abstract
In this work, a method was developed for the determination of Na, K, Ca, Mg, P, S, Fe, Zn, Mn, and Cu by ICP OES and caffeine and epicatechin by HPLC-DAD in industrialized guarana-based beverages. The acid digestion in microwave oven was optimized by constrained mixture design. The optimum volumes found for the reagents were 2.60 mL (HNO3), 1.80 mL (H2O2), and 0.60 mL (HCl) for a final volume of 10 mL, resulting in a final digestate with residual acidity of 0.8 mol L-1 and 9% for residual carbon content. The detection limits found for the studied elements were between 0.0010 and 0.050 mg L-1. Precision (%RSD) was always below 6%. Accuracy was assessed by analyzing a certified reference material and addition and recovery tests. PCA and HCA were applied to caffeine, epicatechin and elemental concentrations aiming to evidence latent information.
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Affiliation(s)
- Vinnícius Henrique Cerqueira da Silva
- State University of Santa Cruz, Department of Exact and Technological Sciences, Research Group in Analytical Chemistry of Southern Bahia, Rodovia Ilhéus-Itabuna, km 16, 45662-900 Ilhéus, Bahia, Brazil
| | - André Luiz Sampaio da Silva Junior
- State University of Santa Cruz, Department of Exact and Technological Sciences, Research Group in Analytical Chemistry of Southern Bahia, Rodovia Ilhéus-Itabuna, km 16, 45662-900 Ilhéus, Bahia, Brazil
| | - Ivon Pinheiro Lôbo
- State University of Santa Cruz, Department of Exact and Technological Sciences, Research Group in Analytical Chemistry of Southern Bahia, Rodovia Ilhéus-Itabuna, km 16, 45662-900 Ilhéus, Bahia, Brazil
| | - Erik Galvao Paranhos da Silva
- State University of Santa Cruz, Department of Exact and Technological Sciences, Research Group in Analytical Chemistry of Southern Bahia, Rodovia Ilhéus-Itabuna, km 16, 45662-900 Ilhéus, Bahia, Brazil
| | - Marcos Almeida Bezerra
- State University of Southwest Bahia, Jequié Campus, Department of Sciences and Technologies, Rua José Moreira Sobrinho s/n, Jequié, Bahia 45.208-091, Brazil
| | - Allison Gonçalves Silva
- Federal Institute of Education, Science and Technology of Bahia - IFBA Porto Seguro, Rod. Br 367Km 57 5, Bairro Fontana I - CEP, 45810-000, Bahia, Brazil
| | - Luciano da Silva Lima
- Federal Institute of Education, Science and Technology of Bahia - IFBA Porto Seguro, Rod. Br 367Km 57 5, Bairro Fontana I - CEP, 45810-000, Bahia, Brazil
| | - Raildo Mota de Jesus
- State University of Santa Cruz, Department of Exact and Technological Sciences, Research Group in Analytical Chemistry of Southern Bahia, Rodovia Ilhéus-Itabuna, km 16, 45662-900 Ilhéus, Bahia, Brazil.
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Fagbohun OF, Joseph JS, Salami OA, Msagati TAM. Exploration of Modern Chromatographic Methods Coupled to Mass Spectrometric Techniques for Trace Element and Chemical Composition Analyses in the Leaf Extracts of Kigelia africana. Biol Trace Elem Res 2021; 199:1633-1648. [PMID: 32643096 DOI: 10.1007/s12011-020-02274-w] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 05/26/2020] [Accepted: 06/29/2020] [Indexed: 12/24/2022]
Abstract
The use of Kigelia africana (Lam.) Benth. plant dates back to last century. The different parts of the plant exhibited various pharmacological activities. But literature search revealed scanty use of the leaf extract owing to few information regarding the various phytochemical constituents. The aim of this study is, therefore, to profile the chemical compounds through the use of omics-based approach. Ultrahigh-pressure liquid chromatography quadrupole-time-of-flight tandem mass spectrometry (qTOF-UPLC/MS) alongside gas chromatography quadrupole time-of-flight tandem mass spectrometry (qTOF-GC/MS) were used to profile these chemical compounds. Inductively coupled plasma optical emission spectrometry (ICP-OES) was used to determine the concentration of trace elements as well as limit of detection (LOD) and quantification (LOQ). For broader metabolite determination, a modified sample preparation was employed and to ascertain the cytoprotective potential of the leaf extract, MTT assay on A375 human melanoma cell lines was carried out. Sixty-eight peaks were characterized with the identification of 275 metabolites where 8 of these were confirmed. Of importance is the identification of eugenol; a polyphenolic compound at m/z 165.09 on fragments 119.09, 147.08, 109.10, 137.10, and 137.06. for qTOF-GC/MS analysis, 232 metabolites were identified consisting of terpenes, fatty acids, furans, amines, amides, and alkanes. The concentration of trace elements in the leaf extract ranged from 0.08 for Zn to 0.28 mg/kg for Fe with low concentrations of Cd according to the recommendation of European Legislation. The leaf showed higher inhibition of growth against A375 human melanoma cell lines in a dose-dependent manner. The results showed that K. africana leaf contained various pharmaceuticals, nutraceuticals, designer drugs, and phytochemicals, and these chemicals have minimal cytotoxic side effects. To the best of our knowledge, this is the first study providing information on the various secondary metabolites in the leaf extract through the use of omics-based approach. Therefore, the leaves of K. africana plant can be used as antiinflammatory, antimicrobial, antibacterial, antifungal, and antiproliferative agents for industrial, therapeutic, and medicinal applications. Graphical Abstract.
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Affiliation(s)
- Oladapo F Fagbohun
- Department of Biomedical Engineering, First Technical University, Ibadan, Oyo State, Nigeria.
| | - Jitcy S Joseph
- Department of Toxicology and Biochemistry, The National Institute of Occupational Health, Johannesburg, South Africa
| | - Olusola A Salami
- Department of Microbiology, First Technical University, Ibadan, Oyo State, Nigeria
| | - Titus A M Msagati
- Nanotechnology and Water Sustainability Research Unit, College of Science Engineering and Technology, University of South Africa (UNISA), Florida Park, Johannesburg, South Africa
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Medina-Mendoza M, Rodriguez-Pérez RJ, Rojas-Ocampo E, Torrejón-Valqui L, Fernández-Jeri AB, Idrogo-Vásquez G, Cayo-Colca IS, Castro-Alayo EM. Rheological, bioactive properties and sensory preferences of dark chocolates with partial incorporation of Sacha Inchi ( Plukenetia volubilis L.) oil. Heliyon 2021; 7:e06154. [PMID: 33644458 PMCID: PMC7889989 DOI: 10.1016/j.heliyon.2021.e06154] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2020] [Revised: 10/13/2020] [Accepted: 01/27/2021] [Indexed: 12/12/2022] Open
Abstract
We studied the effect of substituting partially, cocoa butter (CB) with Sacha Inchi (Plukenetia volubilis L.) oil (SIO) on rheology, bioactive properties, and sensory preferences in potentially functional chocolate. For this 70% dark chocolates were prepared and the CB was substituted with 1.5%, 3%, and 4.5% of SIO. Hardness and viscosity of the SIO-chocolates were significantly reduced compared to the control (5451 ± 658 g; 17.01 ± 0.94 Pa s, respectively). Total phenolic content remained constant while the antioxidant capacity increased up to IC50 of 2.48 ± 0.10 as the content of SIO increased. The Casson yield stress and Casson plastic viscosity decreased as the amount of SIO increased. Chocolates with 4.5% SIO had a similar color, better glossiness, preferable snap attributes, and were more accepted (7.50 ± 0.08) compared to the control (p < 0.05), measured with a hedonic scale. Then, SIO can improve the bioactive properties of dark chocolates obtaining a potentially functional food with acceptable physicochemical characteristics. SIO can be considered as a new cocoa butter equivalent.
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Affiliation(s)
- Marleni Medina-Mendoza
- Programa Académico de Ingeniería Agroindustrial, Facultad de Ingeniería y Ciencias Agrarias, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Calle Higos Urco 342-350-356, Chachapoyas, Amazonas, Peru
| | - Roxana J Rodriguez-Pérez
- Programa Académico de Ingeniería Agroindustrial, Facultad de Ingeniería y Ciencias Agrarias, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Calle Higos Urco 342-350-356, Chachapoyas, Amazonas, Peru
| | - Elizabeth Rojas-Ocampo
- Programa Académico de Ingeniería Agroindustrial, Facultad de Ingeniería y Ciencias Agrarias, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Calle Higos Urco 342-350-356, Chachapoyas, Amazonas, Peru
| | - Llisela Torrejón-Valqui
- Instituto de Investigación, Innovación y Desarrollo para el Sector Agrario y Agroindustrial de la Región Amazonas (IIDAA), Facultad de Ingeniería y Ciencias Agrarias, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Calle Higos Urco 342-350-356, Chachapoyas, Amazonas, Peru
| | - Armstrong B Fernández-Jeri
- Instituto de Investigación, Innovación y Desarrollo para el Sector Agrario y Agroindustrial de la Región Amazonas (IIDAA), Facultad de Ingeniería y Ciencias Agrarias, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Calle Higos Urco 342-350-356, Chachapoyas, Amazonas, Peru
| | - Guillermo Idrogo-Vásquez
- Instituto de Investigación, Innovación y Desarrollo para el Sector Agrario y Agroindustrial de la Región Amazonas (IIDAA), Facultad de Ingeniería y Ciencias Agrarias, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Calle Higos Urco 342-350-356, Chachapoyas, Amazonas, Peru
| | - Ilse S Cayo-Colca
- Facultad de Ingeniería Zootecnista, Agronegocios y Biotecnología, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Calle Higos Urco 342-350-356, Chachapoyas, Amazonas, Peru
| | - Efraín M Castro-Alayo
- Instituto de Investigación, Innovación y Desarrollo para el Sector Agrario y Agroindustrial de la Región Amazonas (IIDAA), Facultad de Ingeniería y Ciencias Agrarias, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Calle Higos Urco 342-350-356, Chachapoyas, Amazonas, Peru
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9
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León-Perez D, Domínguez-Perles R, Collado-González J, Cano-Lamadrid M, Durand T, Guy A, Galano JM, Carbonell-Barrachina Á, Londoño-Londoño J, Ferreres F, Jiménez-Cartagena C, Gil-Izquierdo Á, Medina S. Bioactive plant oxylipins-based lipidomics in eighty worldwide commercial dark chocolates: Effect of cocoa and fatty acid composition on their dietary burden. Microchem J 2020. [DOI: 10.1016/j.microc.2020.105083] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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10
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The Kinetics of Total Phenolic Content and Monomeric Flavan-3-ols during the Roasting Process of Criollo Cocoa. Antioxidants (Basel) 2020; 9:antiox9020146. [PMID: 32050504 PMCID: PMC7070796 DOI: 10.3390/antiox9020146] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2019] [Revised: 01/15/2020] [Accepted: 01/15/2020] [Indexed: 12/25/2022] Open
Abstract
Cocoa beans are the main raw material for the manufacture of chocolate and are currently gaining great importance due to their antioxidant potential attributed to the total phenolic content (TPC) and the monomeric flavan-3-ols (epicatechin and catechin). The objective of this study was to determine the degradation kinetics parameters of TPC, epicatechin, and catechin during the roasting process of Criollo cocoa for 10, 20, 30, 40, and 50 min at 90, 110, 130, 150, 170, 190, and 200 °C. The results showed a lower degradation of TPC (10.98 ± 6.04%) and epicatechin (8.05 ± 3.01%) at 130 °C and 10 min of roasting, while a total degradation of epicatechin and a 92.29 ± 0.06% degradation of TPC was obtained at 200 °C and 50 min. Reaction rate constant (k) and activation energy (Ea) were 0.02–0.10 min−1 and 24.03 J/mol for TPC and 0.02–0.13 min−1 and 22.51 J/mol for epicatechin, respectively. Degradation kinetics of TPC and epicatechin showed first-order reactions, while the catechin showed patterns of formation and degradation.
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