Volume 214, 1 January 2017, Pages 523–532
- a Zurich University of Applied Sciences, Life Sciences und Facility Management, 8820 Wädenswil, Switzerland
- b University of Hamburg, Hamburg School of Food Science, Institute of Food Chemistry, Grindelallee 117, 20146 Hamburg, Germany
- Received 2 February 2016, Revised 15 June 2016, Accepted 12 July 2016, Available online 14 July 2016
Highlights
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- Cocoa proanthocyanidins were tracked during the chocolate manufacturing process.
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- The antioxidant capacity was assessed simultaneously using the NP-HPLC-online-DPPH.
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- The highest impact on the polyphenol profile occurs during fermentation.
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- The highest impact on polyphenol degradation occurs during roasting process.
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- Higher oligomeric proanthocyanidins possess a high antioxidant activity.
Abstract
Cocoa
beans are a well-known source of antioxidant polyphenols. Especially
individual oligomeric proanthocyanidins demonstrated a significant
contribution to the total antioxidant activity of cocoa compared to
monomeric compounds. An NP-HPLC-online-DPPH assay was developed for
separating the homologous series of oligomeric proanthocyanidins and the
simultaneous assessment of their antioxidant capacity in relation to
the degree of polymerization (DP).
The present study
describes the influence of the different stages of a lab-scale chocolate
manufacturing process on the content of oligomeric proanthocyanidins
and their antioxidant capacity. The sum of the total proanthocyanidin
content (∑ DP1-DP13) decreased from 30 mg epicatechin equivalents per
gram non-fat dry matter in raw fresh cocoa beans to 6 mg epicatechin
equivalents per gram in the final chocolate. The antioxidant capacity
decreased accordingly from 25 mg epicatechin equivalents per gram
non-fat dry matter in raw fresh cocoa beans to 4 mg/g in the final
chocolate product.
Keywords
- Chocolate manufacturing process;
- Oligomeric proanthocyanidins;
- Antioxidant capacity
© 2016 Elsevier Ltd. All rights reserved.
